Instant Pot Soy Ginger Chicken
Tender, juicy chicken breasts are cooked to perfection in a savory sweet soy ginger sauce, then finished with a sticky, glossy glaze. An easy 30 minute meal that's perfect for busy weeknights.
Ingredients
- ⅓ cup reduced sodium soy sauce
- ⅓ cup water or low sodium chicken stock
- ¼ cup brown sugar packed
- 2 tablespoons fresh ginger finely grated
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 1 lb boneless skinless chicken breasts (about 2 large)
After Cooking:
- 2 tablespoons water
- 2 teaspoons cornstarch
Instructions
- Assemble: In the insert of a 6 quart Instant Pot, stir together soy sauce, ⅓ cup water, brown sugar, ginger, garlic, and sesame oil until sugar is dissolved. Add chicken breasts and turn to coat.
- Pressure Cook: Secure the lid and set the valve to SEALING. Pressure cook on HIGH for 8 minutes.
- Quick Release: When the cooking cycle ends, immediately perform a quick release. Carefully turn the valve to VENTING. Once the pin drops, remove the lid.
- Check & Rest: Verify chicken has reached 165°F (74°C) with an instant read thermometer. Transfer chicken to a cutting board and let rest for 5 minutes.
- Thicken Sauce: Select the SAUTÉ function. In a small bowl, whisk 2 tablespoons water with cornstarch to make a slurry. Once the sauce is simmering, slowly whisk in the slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Remove Pot: Use oven mitts to carefully lift the inner pot out of the Instant Pot base to stop the cooking.
- Slice & Toss: Slice the rested chicken against the grain into strips or cubes. Return the chicken to the pot and toss to coat evenly in the sauce.
- Serve: Serve immediately over rice or noodles, garnished with sesame seeds and green onions if desired.
Notes
- Soy Sauce: Reduced sodium is recommended. For gluten free, use tamari, coconut aminos, or liquid soy seasoning.
- Chicken Thighs: Use boneless, skinless thighs. Increase cook time to 10 minutes with a quick release.
- Sweetener: Honey or maple syrup may be substituted in equal volume.
- Frozen Chicken: If cooking from frozen, ensure breasts are individually frozen. Cook for 12 minutes with a quick release, and verify they reach 165°F.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Freezer Meal: Combine all ingredients (except cornstarch slurry) in a freezer bag. Freeze for up to 3 months. Thaw 24 hours before cooking as directed.