Instant Pot Chinese Chicken

Easy instant pot Chinese chicken recipe, homemade with simple ingredients in 20 minutes. This shredded Asian chicken is flavored with soy sauce, Sriracha sauce, honey, garlic, ginger and sesame oil.

Course Main Course

Cuisine Chinese

Keyword asian chicken, shredded chicken

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Calories 257

Author Abeer Rizvi

Ingredients

2 pounds Chicken breasts Boneless, Large
1/4 cup Green peppers
1/4 cup Onions Finely chopped

Chinese Chicken Marinade

1/3 cup Soy sauce Low sodium
1/4 cup Honey
2 tsp Sesame oil
2 tbsp Ketchup Or tomato paste
1 tbsp Rice vinegar
1-2 tsp Sriracha sauce Adjust according to your preference
3 cloves Garlic Finely minced
2 tsp Ginger Freshly grated
Salt To taste
Pepper To taste

Thickener and toppings

1-2 tbsp Cornstarch Dissolved in 1-2 tbsp water, Optional, For thickening sauce
3 stalks Green onions Finely chopped
1 tsp Sesame seeds Preferably toasted, For garnish

Instructions

Add chicken breasts, green peppers, onions in an instant pot.
Then, whisk together all the marinade ingredients in a small bowl.
Pour this marinade on top of the chicken and peppers.
Mix until combined.
Note: Instead of mixing together the marinade ingredients separately in a bowl, you can just add all the ingredients in the instant pot and mix in there.
Put the lid on and turn the valve to “Sealing.”
Select “Manual” mode and set the timer for 10 minutes.
When the cook time is over, do a quick pressure release.
Remove lid and shred chicken with 2 forks.
Check the consistency of the sauce. If it's too thin, continue cooking uncovered on the "Saute" mode until excess liquid is reduced OR you can mix in a cornstarch slurry and cook for 1-2 minutes on the "Saute" mode.
Mix in green onions and garnish with sesame seeds. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop

Nutrition