First, place your chicken broth, soy sauce, hoisin sauce, minced garlic, and 1 tbsp. Tony Chachere’s in your Instant Pot and give it a stir. Please Note – I also let my frozen broccoli and matchstick carrots defrost sitting on a plate on my kitchen counter while the rest of the meal is pressure cooking in my Instant Pot. Then when you toss them in as the last step it does not take as long for them to heat up.
Next add your diced chicken.
Then break you Linguine noodles into sections of three. Toss them on top of the chicken in a messy fashion. If you put them in just as they come out of the box (lying next to each other)
they will get stuck together.
Then close the lid and turn the steam release valve to the “sealing” position.
Next, press the pressure cook button. Then press pressure level button until high pressure is
selected. Set the timer for 5 minutes.
After the timer has completed turn the steam release valve to “venting” for a quick release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Open the lid and toss in your carrots and broccoli. Stir it together and close the lid for a few more minutes to let the heat, warm up your broccoli and carrots. Your meal is ready serve after this!