1700 calories

Ingredients

• 1 1/3 c uncooked brown rice
• 1 yellow onion, sliced
• 1 tbsp minced fresh ginger
• 1 tbsp minced fresh garlic
• 1/4 cup soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp toasted sesame oil
• 1/4 cup maple syrup
• 1 shy tbsp hot chili sauce
• 1/4 cup water
• 1 lb portobello or oyster mushrooms, sliced
• 1 tbsp corn starch mixed with 2 tbsp water
• 1 tbsp sesame seeds
• 4 green onions, sliced
• Lime juice

Directions

• Cook rice in rice cooker or on stove top.
• Place onion, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, maple syrup, hot sauce, and water into Instant Pot, and mix to combine.
• Stir in mushrooms.
• Twist on the lid and close the pressure valve.
• Cook at high pressure for 20 mins.
• When the timer goes off, let the pressure release naturally for 10 mins.
• Then release the remaining pressure by opening the pressure value.
• Remove the lid.
• Press the sauté button, and add the corn starch slurry.
• Cook, stirring, until onions are translucent and sauce thickens, about 5 mins.
• Top rice with mushroom sauce, sesame seeds, green onions, and a few dashes of lime juice.