Ingredients
4
4 servings
- •½ cup soy sauce
- •½ cup water
- •½ cup 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
- Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 259
- Carbohydrate: 33g
- Fat: 2g
- Fiber: 0g
- Protein: 24g
- Sugar: 30g
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