Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.
Ingredients
- 0.5 cups soy sauce
- 0.5 cups water
- 0.5 cups brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon mirin , Japanese sweet wine
- 1 tablespoon sake
- 1 tablespoon minced garlic
- 1 dash freshly cracked black pepper
- 1 pound skinless , boneless chicken breast halves
Instructions
-
1
Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
-
2
Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
-
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
-
4
Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
Nutrition Facts
Per serving
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