Ingredients
Scale
- 2 TB avocado oil or vegetable oil
- 1 large onion, thinly sliced
- 4 Chicken Breasts, boneless and skinless
- 1/3 cup Teriyaki Sauce
- 1/4 cup Chicken broth
- 1 TB minced garlic
- 1/2 tsp onion powder
- 1 1/2 TB brown sugar
- 1 tsp corn starch
- 2 TB water
Instructions
- With the Instant Pot (pressure cooker) lid off, heat oil on HIGH or ‘saute” until sizzling
- Place onions in the cooker, and cook until they begin to caramelize, about 8 minutes.
- Cover with chicken, teriyaki sauce, chicken broth, garlic, and onion powder and toss to fully coat all.
- Securely lock the pressure cooker’s lid and set for 8 minutes on HIGH.
- Perform a quick release to release the cooker’s pressure. Remove lid and set cooker to HIGH or ‘Saute’
- Whisk brown sugar and cornstarch into the 2 TB of water and add to the cooker, stirring into the sauce. Let simmer 2 minutes to thicken.
- Serve each chicken breast smothered with a heaping spoonful of the onion and sauce. Best served over rice!