Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp minced fresh garlic
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 0.5 tsp red pepper flakes

Instructions:

  1. In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, apple cider vinegar, sesame oil, and red pepper flakes until smooth.
  2. Season the chicken breasts evenly on both sides with salt and pepper.
  3. Place the chicken breasts in the bottom of the Instant Pot inner pot.
  4. Pour the prepared honey garlic sauce over the chicken, ensuring each piece is well-coated.
  5. Lock the lid, set the valve to 'Sealing', and select Manual/Pressure Cook on High Pressure for 10-12 minutes.
  6. Allow a Natural Release for 5 minutes, then quick-release the remaining pressure.
  7. Remove the chicken breasts to a plate to rest.
  8. Turn the Instant Pot to the Sauté function on High to reduce the sauce into a thick glaze.