Add following to freezer bag:
- 2.5 pounds boneless skinless chicken breast
- ½ cup low-sodium soy sauce
- ½ cup honey
- ¼ cup chopped onion
- 2 garlic cloves minced
- ¼ teaspoon pepper
- 3 tablespoons cornstarch
Missing items that could be added
- ¼ cup rice vinegar
- ¼ cup water
- ¾ teaspoon ground ginger
Other Ingredients for the day
- green onion
- sesame seeds
Instant Pot Instructions
Spray the inside of the Instant Pot inner pot with nonstick cooking spray.
Add contents of freezer bag into the pot.
- Cook on high pressure for 15-20 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred. (I usually do a quick pressure release, but natural release is ideal.)
Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.
Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.
- Garnish with chopped green onions, sesame seeds