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Shredded hoisin Instant Pot chicken breasts in a gray bowl, garnished with green onions.
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4.72 from 7 votes

Hoisin Instant Pot Chicken Breasts

One of my family's favorite weeknight meals! Serve these Hoisin Instant Pot Chicken Breasts over rice with stir fried veggies on the side.
Prep Time10 mins
Cook Time12 mins
Pressure & Release Time25 mins
Total Time47 mins
Course: Entrees
Cuisine: Asian
Keyword: Instant Pot chicken, Pressure Cooker
Servings: 8 Servings
Calories: 158kcal

Ingredients

Instructions

  • In an Instant Pot, whisk together the water, soy sauce, hoisin sauce, agave nectar, ginger, rice vinegar and chili garlic sauce.
  • Add the chicken breasts to the Instant Pot coat with the sauce.
  • Put on the lid, with the pressure release valve set to “Seal”.
  • Cook the chicken breasts on HIGH pressure for 12 minutes. It will take about 15 minutes for the Instant Pot to come to pressure.
  • Let the pressure release naturally for 10 minutes (i.e., don’t touch the pressure valve and definitely don’t try to remove the lid!) After 10 minutes, turn the valve to release any remaining pressure.
  • Using tongs, transfer the chicken breasts to a cutting board. Using two forks, shred the chicken.
  • In a small bowl, stir together the cornstarch and 2 tablespoons water to form a slurry.
  • Set the Instant Pot to SAUTE. Add the cornstarch slurry to the sauce in the Instant Pot and whisk to combine. Allow the mixture to simmer until the sauce starts to thicken, whisking frequently, about 3 minutes.
  • Add the shredded chicken to the sauce in the Instant Pot. Toss to coat. Serve, garnishing with sliced green onions, if desired.

Notes

Weight Watchers Points: 2 (Blue - Freestyle SP) / 4 (Green) / 2 (Purple)
Note 1: If following a gluten free diet, use tamari in place of the soy sauce and use gluten free hoisin sauce. Regular soy sauces and hoisin sauces contain wheat.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.75cup | Calories: 158kcal | Carbohydrates: 10.8g | Protein: 23.1g | Fat: 1.2g | Cholesterol: 55.9mg | Sodium: 1053.7mg | Fiber: 0.3g | Sugar: 7.8g