Korean Chicken Bowls

1: Add soy sauce, maple syrup, hot sauce, ginger, and garlic to the Instant Pot and stir.

2: Place chicken on top in a single layer.

3: Place the trivet on top of the chicken and use a 7-inch oven safe bowl with 1 cup water and 1 cup rice.

4: Put lid on, turn to Sealing, and cook on manual/pressure for 4 minutes.

5: Naturally release for 10 minutes.

6: Remove trivet and rice carefully with oven mitts; remove chicken and set aside.

7: Throw veggies into the remaining liquid and press sauté for 5 minutes.

8: Shred chicken using two forks and once veggies are soft, add it back to the pot.

9: Add spinach and sauté for another minute.

10: Combine 1 tablespoon of water with arrowroot flour; add to pot.

11: Stir until evenly combined, serve with rice and top with green onions.