Pechuga de pollo en Instant Pot

Ingredientes

• 1 tbsp ketchup
• 1 tbsp gochujang
• 1 tbsp brown sugar
• 1/2 tbsp soy sauce
• 1/2 tbsp toasted sesame oil
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 cup chicken stock
• 2 chicken breasts
• lime wedges (to serve)
• green onions (sliced, to serve)

Preparación

1. 1

   Make the spicy chili sauce: in a small bowl, mix together the ketchup, gochujang, brown sugar, soy sauce, toasted sesame oil, ginger, and garlic.

2. 2

   Marinate the breasts for minimum 1 hour and up to overnight.

3. 3

   To the Instant Pot, add the chicken breast along with all the marinade, and the chicken stock.

4. 4

   Make sure the venting knob is in the sealed position and set the pressure cook on high for the times listed below, then natural release for 5 minutes.- For boneless chicken breasts (skinless or skin on): 3-6 minutes- For bone in chicken breasts (skinless or skin on): 8-10 minutes- For frozen boneless chicken breasts (skinless or skin on): 10-12 minutes(All times dependent on size)

5. 5

   After 5 minutes of natural release, carefully vent the Instant Pot and remove the lid. Remove the chicken from the Instant Pot. Garnish with lime wedges and slice green onions and enjoy!

6. 6

   If desired, thicken the sauce in the Instant Pot by whisking 1 tbsp cornstarch with 1 tbsp cold water. Add the cornstarch slurry to the Instant Pot and turn the heat to a medium simmer. Let bubble until it thickens, then spoon over the chicken.