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  • 2 chicken breasts, diced
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 Tbsp low sodium soy sauce
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 3/4 tsp salt
  • 1/2 cup rice vinegar
  • 2 cups cooked brown rice
  • 2 cups broccoli slaw
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 cup pineapple chunks
  • 2 Tbsp cornstarch
  • 2 Tbsp water


  1. In a medium bowl, whisk together the ketchup, honey, soy sauce, garlic, ginger, salt, and 1/2 cup rice vinegar.

  2. Place the chicken breast cubes into the Instant Pot. Pour sauce over the top. Press manual, 7 minutes. Once it’s finished, let the quick release out.
  3. Meanwhile, toss the broccoli slaw with the sesame oil and 1 Tbsp rice vinegar. Set aside.
  4. Once the chicken is done and the steam is released, turn the Instant Pot to saute function. Add the pineapple chunks. In a small bowl, whisk together the cornstarch and water. Pour into the chicken mixture and whisk until thickened, 2-3 minutes. Turn off the Instant Pot.
  5. To serve: 1/2 cup brown rice, 1/2 cup broccoli slaw, and 1/4 of the chicken pineapple mixture.

Recipe source: http://zenandspice

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