General Tso's Chicken in the Instant Pot {Paleo}

Whisk together all sauce ingredients in a bowl and set aside.
Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess.
Turn on “sauté” wait until Instant Pot reads "hot", then add coconut oil.
Add dredged chicken pieces in 2 batches to sear on both sides - about 1 minute per side, set chicken aside on a plate.
If any of the chicken/batter stuck, clean out the pot to remove. Now, add sesame oil and sauté sesame seeds, garlic and ginger in sesame oil.
Add chicken broth and sauce mixture and whisk to combine, continue to cook on saute for 1 minute until simmering, then press cancel.
Add browned chicken back to pot, give the sauce a whisk, and coat chicken with sauce. Cover and cook on high pressure for 5 minutes.
Quick release the pressure, open instant pot and with tongs, carefully remove just the chicken to a plate.
Whisk together the 2 tsp arrowroot with 2 tbsp broth and add to sauce. Return pot to “saute” and cook, stirring, until sauce is thickened to preference - about 3 minutes for me.
Return chicken back to sauce, turn off instant pot and add sliced scallions and extra sesame seeds., let everything sit to cool down.
Serve over cauliflower rice or with your favorite veggies. Enjoy!

Calories: 336kcal

Carbohydrates: 24g

Protein: 31g

Fat: 11g

Saturated Fat: 6g

Cholesterol: 119mg

Sodium: 657mg

Potassium: 731mg

Sugar: 10g

Vitamin A: 425IU

Vitamin C: 3.8mg

Calcium: 41mg

Iron: 1.4mg