Put all ingredients in Instant Pot insert. Cook on high pressure for 22 minutes. Let naturally release for 10 minutes, then manually release any remaining pressure.
This is a recipe that serves one, so I can make it for myself for lunch with leftover ingredients. Of course, if you want more than one serving, you can easily double or triple the ingredients.
As always, you can change the vegetables and /or meats that go into this dish. Add bean sprouts, ham, chicken, celery… you get the idea.
This is the recipe I use for a soy sauce substitute: http://www.cherylsrecipes.net/recipe/soy-sauce-substitute/
Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there! This is a great substitute for soy sauce, and it is reduced sodium! It will keep in the refrigerator for months.
Combine all ingredients in a saucepan and boil gently, uncovered, for about 30 minutes, or until mixture is reduced to 2 cups. Store in the refrigerator. Stir before using.