Step 1

Cut chicken breast in half length ways and place halves in the instant pot.

Step 2

In a small bowl whisk together all ingredients except the corn starch and water.

Step 3

Pour ingredients over the chicken and turn the Instant pot to high pressure and cook for five minutes.

Step 4

Quick release the instant pot and check the internal temperature. Chicken should reach an internal temp of 165 degrees.

Step 5

If your chicken is not fully cooked, place back in the instant pot, cover, and let sit until the temperature reached 165 degrees.

Step 6

Take the chicken out of the instant pot and shred with two forks.

Step 7

Turn the Instant Pot to saute mode and create a slurry with the corn starch and water.

Step 8

Pour the slurry into the instant pot and bring the sauce to a boil. Once the sauce thickens, add shredded chicken.

Step 9

Serve over a bed of rice or with a side of broccoli.