Instant Pot® Shoyu Chicken recipe

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Ingredients

½ pineapple, peeled and sliced, or as needed
1 cup low-sodium soy sauce
2 tablespoons brown sugar
1 piece fresh ginger root, minced
2 cloves garlic, minced
2 pounds skinless, boneless chicken breasts, cut into pieces

Nutrition Info

287.8 calories
carbohydrate: 23.9 g
cholesterol: 92.2 mg
fat: 5 g
fiber: 2 g
protein: 36.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1499.2 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a high-powered blender (such as Vitamix®), blend pineapple slices to create 1/2 cup pureed pineapple.

  2. Combine 1/2 cup pureed pineapple, soy sauce, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place chicken breast on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Recipe Yield

6 servings

Recipe Note

Shoyu is a term most people are not not familiar with, but it effectively means 'soy sauce.' After inquiring at a specialty grocer, I learned there are five different types of shoyu. For this recipe I used a low-sodium soy sauce. For this recipe I bought a pineapple and cut enough slices and then blended the pineapple chunks until I got enough liquid for 1/2 cup of juice.

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