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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


  • Thaw
  • 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

Personal Review

Was ok.