Ingredients
The following ingredients have 6 Servings
- 2 lbs boneless chicken breasts or thighs or 3 lbs bone in chicken thighs or drumsticks
- 1 cup water with boneless chicken or 1/3 cup water with bone in chicken
- 1/3 cup maple syrup or honey
- 1/4 cup soy sauce (I used Bragg's liquid aminos)
- 3 tbsp rice vinegar
- 2 garlic cloves
- 2 inch ginger
- 1/4 cup cold water + 3 tbsp cornstarch (as a thickener)
- Sesame seeds and green onion (for garnish)
Instruction
- In Instant Pot, add water, maple syrup or honey, soy sauce, rice vinegar, garlic, ginger and chicken.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 10 minutes if using boneless chicken or 20 minutes for bone in chicken.
- Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After 10 or 20 minutes, Instant Pot will beep and display will say OFF. Wait 5 minutes and then turn pressure valve to Venting position to release remaining pressure.
- Open the lid, shred chicken right in the pot and press Saute (cancel Keep Warm if it’s on).
- In a small bowl, whisk cold water and cornstarch with a fork, pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit.
- Serve with brown rice or quinoa, garnished with sesame seeds and green onion.
