- About Me
- My Services
- Contact Me
One pot, no fuss for this absolutely delicious chicken!
I have to be honest, I’ve had my Instant Pot for years and only have started using it since my kitchen renovation. I made the rice first, covered it, and then made this yummy chicken dish!
This Instant Pot is really coming to my rescue because I like to eat home cooked meals and not order in so frequently!
Put the water (or broth), tamari, honey, garlic and pepper in the Instant Pot and stir. Place the chicken breasts right on top.
Seal the lid and turn the steam valve to the sealing position.
Set the Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of the chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts. I set the time for 10 minutes and it was perfect.
The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cooking time. When it beeps to let you know it finished, carefully quick release the pressure by turning the steam valve to venting. Wait for the steam to escape and then carefully remove the lid.
Remove chicken to a clean plate or cutting board. Slice the chicken and set aside. If it's not fully cooked then finish cooking the chicken using the Instant Pot's sauté mode for 1-2 minutes.
Turn the Instant Pot on sauté mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, it only takes a minute or 2. When thickened, turn off the Instant Pot and remove the inner pot to stop the cooking process. Add the sliced chicken to the sauce and mix so it's coated.
Serve over steamed rice!