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Export 11 ingredients for grocery delivery
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.
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