Ingredients
- A sufficient amount of fresh pineapple, peeled and sliced
- A generous portion of low-sodium soy sauce (1 cup)
- Two tablespoons of brown sugar for a touch of sweetness
- Freshly minced ginger root to elevate the flavors
- Minced garlic cloves for added depth
- Skinless, boneless chicken breasts (2 pounds), cut into pieces
Step 1
Using a powerful blender (like Vitamix®), puree pineapple slices until you have 1/2 cup of smooth pineapple goodness.
Step 2
Next, in a versatile pressure cooker (such as Instant Pot®), mix the pureed pineapple with soy sauce, brown sugar, ginger, and garlic. Place the chicken breast on top and activate the Saute function. Let it cook for roughly 8 minutes, giving it a stir now and then. Once done, deactivate the Saute function, seal the lid of the pot, and set it to high pressure as per the manual. Time it for 10 minutes and be patient for 10 to 15 minutes while the pressure builds up.
Step 3
To release the pressure, follow the quick-release method specified in the manual, which should take around 5 minutes. Finally, unlock the lid and carefully remove it to reveal your delicious creation.
Extra Tips & Suggestions
- 1. Utilize stackable containers to store pre-chopped veggies and herbs for quick and easy access when cooking your Shoyu Chicken.
- 2. Freeze any extra chicken broth in ice cube trays for future use in soups or stews.
- 3. Invest in airtight glass jars to store homemade Shoyu sauce for a longer shelf life.
