Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. In a small bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Stir until the sugar is completely dissolved.
  2. Set the Instant Pot to Sauté mode. Add olive oil. Season chicken breasts with salt and pepper, then sear for 2–3 minutes per side until a light golden crust forms. Remove chicken and set aside.
  3. Pour a splash of the sauce into the pot and scrape the bottom with a wooden spoon to remove browned bits to prevent the Burn notice.
  4. Place the seared chicken breasts back into the pot and pour the remaining sauce over the top without stirring.
  5. Seal the lid and set to Manual/Pressure Cook on High for 5 minutes.
  6. Allow a natural pressure release for 10 minutes, then quick-release the remaining steam.
  7. Remove chicken to a plate and let rest for 5 minutes, then shred with two forks or slice into medallions.
  8. Turn the Instant Pot back to Sauté. Mix cornstarch and water into a slurry, whisk into the bubbling sauce for 1–2 minutes until glossy and thick.
  9. Return the chicken to the pot and toss until fully coated in the glaze.