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5 from 1 vote

Instant Pot Soy Ginger Chicken

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Chinese
Keyword: Instant Pot Chicken
Servings: 4
Calories: 231kcal


  • 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

After cooking

  • 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.


To make gluten-free be sure to swap the soy sauce for tamari or coconut aminos
To make paleo, swap soy sauce for coconut aminos, corn starch for arrowroot powder, and the brown sugar for either honey or maple syrup


Serving: 1/4 of batch | Calories: 231kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1217mg | Potassium: 493mg | Fiber: 0g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 21mg | Iron: 1mg