Ingrédients (4 portions)

• Boneless Chicken Breast (cubed) 2 to 3 pieces
• Oil (canola or vegetable) 1 tablespoon
• Salt to taste
• Pepper to taste
• Low-Sodium Soy Sauce 1/4 cup
• Ketchup 2 tablespoons
• Brown Sugar (or honey) 1 1/2 tablespoons
• Rice Vinegar (or white vinegar) 1 1/2 tablespoons
• Hoisin Sauce (optional but recommended) 1 tablespoon
• Garlic Cloves (minced) 2 pieces
• Ginger (fresh or ground) 1/2 teaspoon
• Water or Chicken Broth 1/2 cup
• Cornstarch 1 tablespoon
• Cold Water 2 tablespoons
• Green Onions (optional, for serving) to taste
• Sesame Seeds (optional, for serving) to taste

Préparation

1. 1
   Set the Instant Pot to Sauté mode. Add oil and lightly brown the chicken cubes. Season with salt and pepper. Remove chicken and set aside.
2. 2
   In the Instant Pot, add all sauce ingredients. Mix well and scrape the bottom to prevent a 'burn' message.
3. 3
   Return the chicken to the pot and mix.
4. 4
   Close the lid and pressure cook (Pressure Cook / Manual) for 6 minutes.
5. 5
   Perform a quick release of pressure.
6. 6
   Switch back to Sauté mode. Add the cornstarch and cold water mixture. Stir until the sauce thickens.
7. 7
   Serve hot with white rice or stir-fried vegetables. Garnish with green onions or sesame seeds if desired.