Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.

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Recipe Summary

cook:
25 mins
additional:
5 mins
total:
35 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.

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  • 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.

  • 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.

  • Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

Cook's Note:

For a thicker sauce, cook for a few minutes using the Saute function.

Nutrition Facts

259 calories; protein 24.3g; carbohydrates 33.1g; fat 2.3g; cholesterol 58.5mg; sodium 2009.3mg. Full Nutrition
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