1teaspoonground ginger, or 1 Tablespoon fresh grated ginger
For serving: Cooked rice or quinoa, sliced green onions, sesame seeds, steamed vegetables
Add the chicken in the Instant Pot with 1/2 cup water.
Whisk together the honey, brown sugar, soy sauce, apple cider vinegar, garlic, ginger and pepper.
Pour sauce over the meat and seal the lid. Cook on high pressure, for 12 minutes. If using frozen chicken, cook for 20 minutes. When the pressure cooker beeps, allow for a natural release for about 5 to 10 minutes, or until the float valve sinks.
Remove chicken from the pot and shred (removing any fat).
Set to the sauté setting and then remove 1/4 cup of the liquid. Whisk in 2 Tablespoons of cornstarch and add back to the pot. Whisk until it thickens and then turn off the Instant Pot.
Place the meat back into the pot and stir together with the sauce.
Serve over cooked rice or quinoa with steamed vegetables. Garnish with sesame seeds and green onions, if desired.
Storage and freezer instructions: This chicken will stay fresh in a covered container in the refrigerator for 3 days or in the freezer for 3 months. Thaw overnight in the refrigerator and then reheat on the stove top over low heat. Variations: You can replace the garlic for ginger (or use a combination of both).For serving: I love to add freshly steamed vegetables (such as broccoli and carrots).