The other night, I thought my husband had a meeting that would run til 9:30. This isn’t the norm, so I was slightly excited to feed the kids leftovers, put them in bed early and enjoy a grilled cheese + LaCroix + The Good Wife.
Mason called after I had fed the kids dinner to tell me his meeting wasn’t until the next night and he would be home in 30 minutes. Now, my easy-going husband would’ve been fine with the grilled cheese. But, that night I felt like I could dig deep within and create something a little better for us to eat together when he got home. He was driving and the clock was ticking.
This is the magic of an Instant Pot: I’m sure I could’ve cooked all these ingredients in a crockpot all day, but I didn’t have an entire day. I had 30 minutes. Thankfully, it took me about 7 minutes to get this recipe going. I left it alone for the next 30 minutes and bathed my kids. When I came back I only needed 3 minutes until it was done.
- 1-2 Tablespoons olive oil to coat bottom of the pan
- 2 lbs chicken breasts
- 3/4 cup chicken broth
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 3 cloves of chopped garlic (I was in a hurry so I just used pre-chopped from a jar in the fridge!)
- 1 Tablespoon sesame oil
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon chili garlic sauce (You could use siracha or some other spicy sauce.)
- 1/4 Teaspoon of powdered ginger. (If you’ve got fresh, rock on.)
- 1 1/2 Tablespoons cornstarch
- additional 1/3 cup of broth
- Sesame seeds
- Use the Sauté setting to heat the pot. When “HOT” add oil. Sauté the chicken on both sides for 1-2 minutes. (You do not put the lid on when sautéing.)
- While the chicken is sautéing, whisk together broth, soy sauce, brown sugar, garlic, ginger, sesame oil, vinegar, and chili garlic sauce.
- Pour the sauce over the chicken. Put the lid on, seal, and set to Poulty for 26 minutes.
- After the cooking time is finished. depressurize, remove lid, and set back to sautee.
- Whisk together your cornstarch and additional broth to make a slurry. Pour over chicken to thicken the sauce. As it is thickening, I used two forks to shred the chicken in the pot.
- Add sesame seeds to the top.
- Optional, garnish with green onions and additional soy sauce.
And, since we were in a hurry, I served this with a rice packet and some frozen veggies. Those veggies were fine, but the next day I served it to my girls with steamed broccoli, and that was even better. The leftovers were even tastier the next day.
Side note, if you have these staples + soy sauce, you can make all kinds of great Asian inspired dishes in a flash. They stay good for a long time, so they’re definitely worth having on hand!