Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs chicken thighs ((or breast meat - boneless, skinless))
  • 1 tsp chili oil ((or use crushed red pepper flakes))
  • 2 tsp sesame seed oil
  • 6 stalks green onion ((sliced into 1" pieces, cut on the diagonal))
  • 1 Tbsp garlic ((minced))
  • 1 Tbsp ginger ((minced))
  • 3/4 cup chicken broth ((2 portions - 1/2 cup and 1/4 cup))
  • 1/2 cup soy sauce
  • 1/2 cup light brown sugar ((packed))
  • 2 Tbsp hoisin sauce
  • 1 1/2 Tbsp cornstarch ((combined with equal portion of water))

Instruction

  • Place boneless, skinless chicken thighs or breasts into the inner pot of your Instant pot or pressure cooker. Add the chili oil (or red pepper flakes), sesame seed oil, green onion, garlic, and ginger. Stir to coat the chicken, then add 1/2 cup chicken broth.
  • Lock the lid and set the Instant Pot to cook for 6 minutes on high pressure (using the manual setting - for chicken breasts, set the timer to 10 minutes). Allow the pressure cooker to vent pressure (natural pressure release or NPR) for 5 minutes, then carefully release the rest of the pressure by opening the steam vent.
  • While the chicken is cooking in the Instant Pot, combine sauce ingredients: the remaining 1/4 cup chicken broth, soy sauce, brown sugar, hoisin sauce, and the slurry of cornstarch (with water).
  • Shred the cooked chicken, then add the sauce and cook for 3-4 minutes on the saute setting, stirring occasionally. If needed, add another 1 Tbsp slurry of cornstarch and water or broth to the sauce. Heat until thickened, then serve immediately.