Instant Pot soy ginger chicken gets dinner on the table in under 30 minutes! Juicy chicken breasts are smothered in a sticky soy ginger sauce that is perfect for spooning over rice and veggies. Easy to make gluten-free and paleo.
After sharing SEVEN Instant Pot Chicken Breast Recipes on the blog a few months ago and showing you how you can assemble them ahead and freeze (hello…perfect for when chicken breasts go on sale!), I’m working my way through them to show you the finished product.
And this Instant Pot soy ginger chicken is finally getting its own post!
If this recipe looks familiar, you might remember this Instant Pot pork tenderloin with soy ginger sauce…it’s basically the same recipe, only this time with chicken breast.
Don’t forget to pin this recipe to save it for later!
NEW: looking for Instant Pot Chicken Breast Recipes? Check this post out!
How to make this recipe ahead and freeze it
Chicken breast freezer packs are a staple in my freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this soy ginger chicken recipe into a freezer pack:
- Assemble the boneless skinless chicken breasts, soy sauce, stock, brown sugar, ginger, garlic and sesame oil in a gallon-sized freezer bag.
- Squeeze out as much air as possible.
- Freeze flat for up to 3 months.
So incredibly simple! When you’re ready to cook, you will need to thaw completely before placing everything in the Instant Pot and pressure cooking for 8 minutes.
Can I cook this Instant Pot soy ginger chicken from frozen? You may be able to, however I have not tried. I do worry that the sauce might burn, so I recommend thawing completely before cooking.
Can I sub chicken thighs in this recipe? Yes! If you’d like to swap the chicken breasts for boneless skinless chicken thighs, simply adjust the cook time to 10 minutes, and you are good!
Can I make this recipe paleo? Yes! You will need to make some simple swaps: soy sauce for coconut aminos, corn starch for arrowroot powder, and the brown sugar for either honey or maple syrup. Voila! Paleo Instant Pot soy ginger chicken.
What to serve with this Instant Pot soy ginger chicken?
I have a ton of ideas for ya!
- steamed broccoli
- roasted asparagus
- cilantro lime rice or cauliflower rice
- Skillet Sesame Snap Peas
- crunchy cabbage slaw
Tips for perfect Instant Pot Chipotle Lime Chicken Breasts:
- I used my 6 quart Instant Pot; this recipe has not been tested in an 8 quart or mini
- make sure you use heavy duty freezer bags if you are going to make freezer packs
- I always use reduced sodium soy sauce; if you use regular it may be slightly saltier
- Looking for more chicken breast recipes? Check out these 7 Chicken Marinade Recipes You Can Freeze, and this sequel with 7 (more) Freezer Friendly Chicken Breast Marinades. And of course, the 7 Instant Pot Chicken Breast Recipes post
Instant Pot Soy Ginger Chicken
- 2 boneless skinless chicken breasts (roughly 1 lb)
- 1/3 cup soy sauce (reduced sodium; swap for coconut aminos for paleo)
- 1/3 cup water or stock
- 1/4 cup brown sugar (honey or maple syrup may be subbed)
- 2 tablespoons fresh ginger finely chopped or grated
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 2 tablespoons water
- 2 teaspoons cornstarch (or arrowroot powder for paleo)
- Combine all ingredients in 6 quart Instant Pot (unless listed as 'after cooking'.
- Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
- Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you thicken the sauce (you can also add some veggies in at this point and cook for 3-5 minutes before adding the cornstarch).
- Mix the cornstarch with 2 tablespoons of water, then add the slurry into the Instant Pot. Select 'sautee', and simmer for 1-2 minutes, until sauce is thickened to your liking.
- Serve over rice.
To Prep Ahead and Freeze
- Combine all ingredients not marked 'after cooking' in a gallon sized freezer bag. Remove as much air as possible, squish the bag around until everything is combined, then freeze flat for up to 3 months.
- Thaw completely, then follow the cooking directions above.