Instant Pot Chicken Recipe
This Instant Pot Chicken Recipe is quick, easy, and packed with savory-sweet flavor for a delicious weeknight dinner.
Equipment
- Instant Pot
- Measuring cups and spoons
- Cutting board and knife
- Serving platter
Ingredients
- 1 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 cup low-sodium chicken stock
- 1/2 teaspoon pepper
- 1 pound chicken breasts thawed
Instructions
- Begin by thawing your chicken breasts if they are frozen. Pat them dry with a paper towel to remove excess moisture.
- In a mixing bowl, combine the low-sodium soy sauce, brown sugar, chicken stock, and pepper. Whisk until the brown sugar dissolves completely.
- Set your Instant Pot to the “Sauté” function. Once hot, add a splash of oil (optional) and sear the chicken breasts for 2-3 minutes on each side until lightly browned.
- Pour the prepared sauce over the chicken in the Instant Pot, ensuring the chicken is well-coated.
- Close the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook for 10 minutes.
- Allow a natural pressure release for 5 minutes, then switch the valve to “Venting” to release remaining pressure.
- Open the lid, remove the chicken breasts, slice or serve whole, drizzled with sauce. Enjoy!
Notes
- For frozen chicken breasts, increase cooking time to 12-15 minutes and check for doneness.
- Add minced garlic, ginger, or green onions to the sauce for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.