Step 1

In Instant Pot, add water, maple syrup or honey, soy sauce, rice vinegar, garlic, ginger and chicken.

Step 2

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 10 minutes if using boneless chicken or 20 minutes for bone in chicken.

Step 3

Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

Step 4

After 10 or 20 minutes, Instant Pot will beep and display will say OFF. Wait 5 minutes and then turn pressure valve to Venting position to release remaining pressure.

Step 5

Open the lid, shred chicken right in the pot and press Saute (cancel Keep Warm if it’s on).

Step 6

In a small bowl, whisk cold water and cornstarch with a fork, pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit.

Step 7

Serve with brown rice or quinoa, garnished with sesame seeds and green onion.