Step 1

Add broth, brown sugar, chili garlic sauce (1 Tbsp for less spicy or 2 Tbsp for more spicy), soy sauce, vinegar, garlic into Instant Pot. Stir. Add the chicken into the Instant Pot.

Step 2

Cover and make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting.

Step 3

Break up the chicken or shred. In a small bowl, stir together cornstarch and water until smooth. Turn Instant Pot to sauté setting and stir the cornstarch slurry into the pot. Once sauce has thickened turn off the Instant Pot.

Step 4

Serve chicken and sauce over rice.

Step 5

Add broth, brown sugar, chili garlic sauce (1 Tbsp for less spicy or 2 Tbsp for more spicy), soy sauce, vinegar, garlic into slow cooker. Stir. Add the chicken into the slow cooker and stir to coat.

Step 6

Cover and cook on low for 4-6 hours.

Step 7

Break up the chicken or shred. In a small bowl, stir together cornstarch and water until smooth. Turn slow cooker to high setting. Stir the cornstarch slurry into the slow cooker. Cook on high without lid until sauce has thickened, about 10 minutes.

Step 8

Serve chicken and sauce over rice.