Instant Pot Fluffy Tangy Asian Shredded Chicken (No-Cook Egg-Free)

Sara Coleman

This lightning-fast Instant Pot recipe yields incredibly tender, fluffy chicken with a vibrant, tangy Asian-inspired sauce. It's a perfect no-cook sauce method that delivers maximum flavor with minimal effort, ideal for meal prep, salads, or lettuce cups.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

Calories 285 kcal

Ingredients

1.5 lb boneless skinless chicken breasts trimmed of excess fat
0.5 cup low-sodium chicken broth or water
0.25 cup rice vinegar unseasoned
0.25 cup low-sodium soy sauce or tamari for gluten-free
2 tbsp honey or maple syrup
1 tbsp toasted sesame oil
2 tsp fresh ginger finely grated
2 cloves garlic minced
1 tsp cornstarch optional, for thickening
2 tbsp water mixed with cornstarch if thickening
2 tbsp fresh cilantro chopped, for garnish
1 tsp sesame seeds for garnish

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Make-Ahead: Shred the chicken and store the sauce separately; combine and reheat gently when ready to serve. Substitutions: Use coconut aminos in place of soy sauce for a soy-free option. Serving Suggestions: Serve over steamed jasmine rice, in lettuce wraps, or tossed into a cold noodle salad.