Ingredients

The following ingredients have 4 Servings
  • 1/3 cup soy sauce (see note 2)
  • 1/3 cup water (or stock)
  • 1/4 cup brown sugar (see note 3)
  • 2 tablespoons fresh ginger (grated finely on a box grater or microplane)
  • 1 clove garlic (minced)
  • 1 tablespoon sesame oil
  • 1 lbs boneless skinless chicken breasts (roughly 2 large chicken breasts; see note 1)
  • 2 tablespoons water
  • 2 teaspoons cornstarch (see note 4)

Instruction

  • Assemble- In the stainless steel insert of your Instant Pot, stir together the soy sauce, water, brown sugar, ginger, garlic and sesame oil. Stir until the sugar is dissolved, then add the chicken breasts and turn to coat.
  • Cook- Place the lid on the Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot has completed its cooking cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
  • Thicken Sauce- Remove the lid from your Instant Pot, and check that your chicken has reached 165°F with an instant read thermometer. Transfer chicken to a cutting board to rest. Select the 'sauté' function of the pot, and stir together a slurry of cornstarch with water. Add the slurry to the pot, and stir with a spatula.Simmer the sauce for 1-2 minutes, until bubbly and thickened. Use oven mitts to remove the stainless steel insert from the Instant Pot so the sauce doesn't over-reduce.
  • Toss chicken with sauce- Once the chicken has rested for 5 minutes, slice it against the grain into strips or cubes. Return it to the pot and toss in the sauce. Enjoy!