Ingredients

The following ingredients have 4 Servings
  • 1/4 cup chicken stock
  • 1/4 cup reduced sodium soy sauce ((see note **))
  • 1/4 cup honey
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 1 lb boneless skinless chicken breasts ((roughly 2 large chicken breasts))
  • 1 tablespoon cornstarch
  • 2-3 tablespoons water
  • toasted sesame seeds

Instruction

  • In the base of a 6 quart Instant Pot (see *note), mix together the chicken stock, soy sauce, honey, sesame oil and red pepper flakes.
  • Add the chicken breasts.
  • Set the valve to 'seal' and cook on manual high pressure for 8 minutes.
  • Do a quick pressure release (using a spoon, push the valve to 'venting' as soon as the timer beeps).
  • Open the Instant Pot and remove the chicken breasts to a cutting board to allow them to rest for 5 minutes.
  • Mix the cornstarch with 2-3 tablespoons cold water and stir into the sauce in the bottom of the Instant Pot. 
  • Set to 'saute', and heat until bubbling and thickened. Using oven mitts, remove the base of the Instant Pot to prevent the sauce from burning.
  • Slice the chicken breast and spoon the sauce over top. Sprinkle with sesame seeds.