Instant Pot Soy-Ginger Chicken Hibachi

Step 1

Add a cup of water to the inner pot and turn the Instant Pot on. Place a trivet inside and place the chicken breasts on top. Season very lightly with a little salt (maybe 1/4 teaspoon). Close the lid and set the time as per below.

Step 2

10 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For frozen large chicken breasts: 15 minutes on HIGH pressure with 10 minutes natural pressure release. For fresh small chicken breasts/tenderloins: 8 minutes on HIGH pressure with 5 minutes natural pressure release before using quick release. For fresh large chicken breasts: 12 minutes on HIGH pressure with 10 minutes natural pressure release.

Step 3

While the chicken is cooking, prepare the sauce ingredients and any sides such as bok choi or other Asian greens.

Step 4

Once the chicken is cooked and the pressure is released, remove the meat onto a cutting board. Remove the trivet and discard the water. Rinse and dry the pot and place back inside the Instant Pot. Dice or shred the chicken.

Step 5

Set the IP to Saute function. Add butter and seseme oil and allow to melt. Stir in ginger and garlic and cook for about a minute, until fragrant. Pour in the soy sauce, lemon juice and water and stir for a minute. The sauce will come to bubbling and once it starts to thicken and caramelised, add the chicken and stir through. If it seems a little dry, add another splash of soy sauce and water. Turn the Instant Pot off or set to keep warm.

Step 6

You can pre-cook the rice ahead of time using the Instant Pot. Bok choi was simply steamed in a frying pan under a lid with a few splashes of water. We seasoned it with a littl salt and sesame oil.