Step 1

Season chicken with about ¾ teaspoon salt. Set aside.

Step 2

Whisk together brown sugar, soy sauce, and water. Set aside.

Step 3

Press the “sauté” button and add oil. When oil is shimmering, add onions and ¼ teaspoon salt. Cook, stirring, until soft (about 3-5 minutes).

Step 4

Stir in the garlic and cook for 30 more seconds.

Step 5

Add chicken to the pot and pour soy sauce mixture over top. Turn off the sauté function and close the Instant Pot (locking the lid).

Step 6

Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes for chicken thighs or 7 minutes for chicken breasts (if your chicken pieces are bigger than 8 ounces each, you can cut them in half or increase the cooking time to 9 minutes).

Step 7

When the chicken is finished cooking, release the steam and open the lid right away to prevent over-cooking.

Step 8

Slice chicken or shred with forks; return to the pot and stir with sauce. Serve over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.

Step 9

Season chicken with about ¾ teaspoon salt. Set aside.

Step 10

Whisk together brown sugar, soy sauce, and water. Set aside.

Step 11

Spread oil in the bottom of a large slow cooker.

Step 12

Place onion and garlic in the slow cooker and season with about ¼ teaspoon salt.

Step 13

Place chicken on top of onions and pour sauce over everything.

Step 14

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until chicken is tender but not dry.

Step 15

Slice chicken or shred with forks; return to the pot and stir with sauce. Serve with sauce over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.