Serves 6-8

• 2lbs Chicken Breast Filets
• 1/2 cup honey
• 1/4 cup soy sauce
• 1-2 tablespoons ketchup
• 2 teaspoons garlic, minced
• 1 tablespoon oil
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 teaspoons sesame seeds

Make the Cooking Sauce

In a  small bowl or measuring cup, whisk together the honey, soy sauce, ketchup, garlic and oil.

Cook the Chicken

Place  the chicken breasts in the bottom of the Instant Pot. Pour the honey mixture over the chicken and toss to coat. Cook at high pressure for 25 minutes.  Allow the pressure to release for 10 minutes, then manually release the pressure. Remove the chicken from the pot and shred.

Finish the Sauce

In a small bowl, whisk together the cornstarch and water, then pour the cornstarch slurry into the sauce at the bottom of the pot. Turn on the saute function, and cook for 2-3 minutes, whisking frequently, until thickened.

Toss the shredded chicken in the sauce. Serve hot over rice, sprinkled with sesame seeds.

If you don’t have an Instant Pot, use this sauce on regular sauteed chicken breasts.  Pat chicken breasts dry and sear in a hot pan until cooked through, about 3-5 minutes per side, depending on the thickness (you could also cut them into 1″ pieces and stirfry).  Remove chicken from the pan.  Add honey, soy sauce, ketchup, garlic and oil and cornstarch/water mixture; heat, stirring gently, until thickened. Pour over the chicken to serve.