Instant Pot Chicken Recipe
Chicken breasts cooked in the Instant Pot in a simple soy-brown sugar sauce.
Equipment
- Instant Pot
- Pressure Cooker
- Cutting Board
Ingredients
Ingredients
- 1/4 cup 59 ml low-sodium soy sauce
- 1 tablespoon 13 g brown sugar
- 1 cup 237 ml low-sodium chicken stock
- 1/4 teaspoonpepper
- 1 poundchicken breasts thawed
Instructions
Instructions
- Add 1/4 cup (59 ml) low-sodium soy sauce, 1 tablespoon (13 g) brown sugar, 1 cup (237 ml) low-sodium chicken stock, and 1/4 teaspoon pepper to the insert of the Instant Pot. Stir until the brown sugar is mostly dissolved.
- Place 1 pound thawed chicken breasts in a single layer into the liquid, pressing them down so they are at least partially submerged.
- Close the lid and turn the pressure valve to SEALING. Select the "Poultry" setting on high pressure for 10 minutes. (If your cooker has no Poultry button, use Manual/Pressure Cook on HIGH for 10 minutes.)
- When the cook time finishes, allow the pressure to release naturally for 5 minutes, then carefully move the valve to VENTING to quick-release any remaining pressure. Wait until the float valve drops and the lid can be opened safely.
- Remove the chicken from the pot to a cutting board, slice or shred as desired, spoon some of the cooking sauce over the chicken, and serve.
Notes
Recipe Notes
Make sauce for the chicken: remove the chicken from the sauce. Mix 1 tablespoon cornstarch with 1 teaspoon water. Turn the instant pot to sauté and add the cornstarch mixture. Cook, stirring, until it boils and thickens.
Make sauce for the chicken: remove the chicken from the sauce. Mix 1 tablespoon cornstarch with 1 teaspoon water. Turn the instant pot to sauté and add the cornstarch mixture. Cook, stirring, until it boils and thickens.