Step 1

In an Instant Pot, whisk together the water, soy sauce, hoisin sauce, agave nectar, ginger, rice vinegar and chili garlic sauce.

Step 2

Add the chicken breasts to the Instant Pot coat with the sauce.

Step 3

Put on the lid, with the pressure release valve set to “Seal”.

Step 4

Cook the chicken breasts on HIGH pressure for 12 minutes. It will take about 15 minutes for the Instant Pot to come to pressure.

Step 5

Let the pressure release naturally for 10 minutes (i.e., don’t touch the pressure valve and definitely don’t try to remove the lid!) After 10 minutes, turn the valve to release any remaining pressure.

Step 6

Using tongs, transfer the chicken breasts to a cutting board. Using two forks, shred the chicken.

Step 7

In a small bowl, stir together the cornstarch and 2 tablespoons water to form a slurry.

Step 8

Set the Instant Pot to SAUTE. Add the cornstarch slurry to the sauce in the Instant Pot and whisk to combine. Allow the mixture to simmer until the sauce starts to thicken, whisking frequently, about 3 minutes.

Step 9

Add the shredded chicken to the sauce in the Instant Pot. Toss to coat. Serve, garnishing with sliced green onions, if desired.