1/2teaspoonXanthan Gumor if NOT low carb, 1 tablespoon cornstarch mixed with water for a slurry
Turn your Instant Pot to Sauté and when it is hot, add the oil. Once the oil is ot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.
Dump in everything except the basil.
Cook for 7 mins 10 mins NPR.
Open the lid and turn the pot on Sauté.
Add chopped basil leaves and stir.
When the liquid boils, sprinkle the xanthum gum and let it thicken, or add cornstarch slurry to let it thicken
For a vegetarian version, substitute tofu and/or tempeh instead of the chicken and follow all other directions as listed.
Instant Pot Taiwanese Three Cup Chicken (San Bei Ji) Recipe https://twosleevers.com/instant-pot-taiwanese-3-cup-chicken-san-bei-ji-recipe/