Sesame teriyaki chicken breast by Rich Lum

Chicken Breast cooked pip in a marinade using a 6 quart IP
Instant Pot Moist Sliceable Chicken Breast by Rich Lum

Servings: 2

½ cup Soy Sauce

¼ cup Sake..you can substitute dry sherry or Mirin

¼ water

⅛ cup brown sugar

1 tablespoon toasted sesame oil

2 teaspoons toasted sesame seeds

2 stalks chopped green onion ..reserve some for garnish

2 fresh or frozen 10 ounce chicken breasts

Cornstarch slurry to thicken the sauce

In a bowl mix the first 7 ingredients together..mix well

Pour one third of the mixture into each of the two 7.75" loaf pans

Add one breast to each pan ( if using fresh chicken.. Put it in the fridge for 15 to 30 minutes if you have time)

Pour the remaining sauce into a small pot

Add 1 cup of water and the trivet to your pot

Stack your loaf pans in a plus shape. (+)

Close and seal your pot

Set the pot to manual 14 minutes

Allow for a 10 minute NPR

While the pot is doing the NPR put your small pot on the stove over medium heat..when it starts to boil add your cornstarch slurry to thicken

Plate your chicken and spoon on some sauce and garnish with the reserved green onion

I used two 7.75" loaf pans

Serve with white rice

I cook chicken breasts for 1 minute per ounce with a 10 minutes NPR . I add 4 minutes to the cook time when cooking PIP

*8 oz breast for 8 minutes... 9 oz breast for 9 minutes and so on up to 11 ounce breast