Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 11 ingredients for grocery delivery
Cut chicken breast in half length ways and place halves in the instant pot.
In a small bowl whisk together all ingredients except the corn starch and water.
Pour ingredients over the chicken and turn the Instant pot to high pressure and cook for five minutes.
Quick release the instant pot and check the internal temperature. Chicken should reach an internal temp of 165 degrees.
If your chicken is not fully cooked, place back in the instant pot, cover, and let sit until the temperature reached 165 degrees.
Take the chicken out of the instant pot and shred with two forks.
Turn the Instant Pot to saute mode and create a slurry with the corn starch and water.
Pour the slurry into the instant pot and bring the sauce to a boil. Once the sauce thickens, add shredded chicken.
Serve over a bed of rice or with a side of broccoli.