large microwave-safe bowl with cover (or a large plate to cover)
1/3 cupsoy sauce
16ouncefrozen stir fry blend vegetables
8.8ounceprecooked brown rice, heated per package instructions
green onions and sesame seeds optional
Add chicken to the instant pot. Then add the broth, soy sauce, honey, rice vinegar, ground ginger, and garlic.
Cover the instant pot. Cover the instant pot, turn to sealing, and set on high pressure for 10 minutes.
Microwave the frozen vegetables. While the chicken is cooking, steam the frozen vegetables by adding them to a large bowl and placing a plate or cover over the top. Heat for about 6 minutes or until warmed. Set aside.
Quick-release. Once cooking has completed, turn the valve from sealing to venting to release the pressure. Once the valve has dropped, carefully open the instant pot. Use tongs to remove the chicken breasts and place them into a bowl or plate. Use 2 forks to shred and set aside.
Make the cornstarch slurry. Mix the cornstarch with the water and blend. Turn instant pot to saute. Whisk the cornstarch slurry into the sauce, stirring occasionally until the sauce is thickened, about 3 minutes
Add the chicken and vegetables. Add the chicken and vegetables to the thickened sauce in the instant pot. Stir to coat.
Serve. Serve over brown rice and garnish with green onions and sesame seeds if desired.