Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.
Ingredients
- soy sauce: 0.5 cup
- water: 0.5 cup
- brown sugar: 0.5 cup
- rice wine vinegar: 2 Tbsp
- mirin (Japanese sweet wine): 1 Tbsp
- sake: 1 Tbsp
- garlic: 1 Tbsp (minced)
- dash freshly cracked black pepper: 1 piece
- skinless, boneless chicken breast halves: 1 pound
Metric Conversion
Stages of cooking
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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.
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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.
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Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
