For the Chicken Bites:

• 2 pounds Boneless, Skinless Chicken Breasts: Chicken breasts are the star of the show, providing a lean protein base that’s incredibly versatile and absorbs flavors beautifully. Boneless and skinless breasts are ideal for quick cooking and easy bite-sized preparation.

  • Why Chicken Breast? Chicken breast is a lean and healthy protein source, making these bites a wholesome meal option. It cooks quickly in the Instant Pot and becomes wonderfully tender.
  • Substitution: You can use boneless, skinless chicken thighs for a richer, more flavorful, and slightly more forgiving option. Chicken thighs tend to be more moist and less prone to drying out than chicken breasts. You will need to trim excess fat from the thighs.
  • Tip: For even cooking, try to cut the chicken breasts into uniform bite-sized pieces, about 1-inch cubes. This ensures that all the pieces cook through evenly in the Instant Pot.

• 1 tablespoon Olive Oil (or your preferred cooking oil): Olive oil is used for sautéing the chicken bites in the Instant Pot before pressure cooking. This step adds a layer of flavor and helps to lightly brown the chicken, enhancing its taste and texture.

  • Why Olive Oil? Olive oil is a healthy fat that adds flavor and helps with browning. It also prevents the chicken from sticking to the Instant Pot during the sautéing process.
  • Substitution: You can use other cooking oils like avocado oil, coconut oil, or vegetable oil. Any neutral-flavored oil with a medium to high smoke point will work well.

For the Flavor-Packed Marinade:

• ¼ cup Soy Sauce (low sodium preferred): Soy sauce is the cornerstone of the marinade, providing umami richness, saltiness, and depth of flavor. Low sodium soy sauce is recommended to control the salt content of the dish.

  • Why Soy Sauce? Soy sauce tenderizes the chicken, adds savory flavor, and contributes to a beautiful caramelized color during cooking.
  • Substitution: For a gluten-free option, use tamari or coconut aminos. Tamari is very similar to soy sauce but typically gluten-free. Coconut aminos are soy-free and gluten-free, with a slightly sweeter and less salty flavor than soy sauce. You may need to adjust the salt level if using coconut aminos.

• ¼ cup Honey (or maple syrup for vegan option): Honey adds sweetness to balance the saltiness of the soy sauce and mustard, and also contributes to a lovely glaze when cooked. Maple syrup is a great vegan alternative.

  • Why Honey? Honey provides natural sweetness, helps to tenderize the chicken, and creates a sticky, delicious glaze.
  • Substitution: Maple syrup, agave nectar, or brown sugar can be used as substitutes for honey. Maple syrup will impart a slightly different flavor profile, while brown sugar will need to be dissolved a bit in the marinade.

• 2 tablespoons Dijon Mustard (or yellow mustard for a milder flavor): Dijon mustard adds a tangy, sharp flavor that cuts through the richness of the soy sauce and honey, creating a balanced and complex flavor profile. Yellow mustard offers a milder, more classic mustard flavor.

  • Why Dijon Mustard? Dijon mustard adds a sophisticated tang and depth of flavor. It also helps to tenderize the chicken.
  • Substitution: Yellow mustard, whole grain mustard, or even a spicy brown mustard can be used depending on your flavor preference. Adjust the amount to taste.

• 2 cloves Garlic, minced (or 1 teaspoon garlic powder): Garlic is a flavor powerhouse, adding pungent, savory notes that complement the other marinade ingredients beautifully. Freshly minced garlic is preferred for the most intense flavor, but garlic powder is a convenient alternative.

  • Why Garlic? Garlic enhances the savory flavors of the marinade and adds a delicious aromatic element.
  • Substitution: Garlic powder can be used as a convenient substitute. You can also use roasted garlic for a sweeter, milder garlic flavor.

• 1 teaspoon Ground Ginger (or 1 tablespoon grated fresh ginger): Ground ginger adds warmth, spice, and a subtle citrusy note to the marinade, enhancing the overall flavor complexity. Freshly grated ginger will provide a more vibrant and pungent ginger flavor.

  • Why Ginger? Ginger adds warmth, spice, and a slightly zesty flavor that complements the other marinade ingredients and adds depth to the chicken bites.
  • Substitution: Freshly grated ginger is preferred for the best flavor. You can also use ginger paste as a convenient alternative. If using ground ginger, be mindful that the flavor is more concentrated, so use it sparingly.

• 1 tablespoon Cornstarch (or arrowroot powder for gluten-free): Cornstarch is a crucial ingredient for thickening the sauce in the Instant Pot as the chicken cooks. It creates a luscious, glossy sauce that coats the chicken bites perfectly. Arrowroot powder is a gluten-free alternative.

  • Why Cornstarch? Cornstarch acts as a thickening agent, creating a delicious sauce directly in the Instant Pot. It also helps to create a slightly crispy exterior on the chicken bites.
  • Substitution: Arrowroot powder is a good gluten-free alternative to cornstarch and works similarly as a thickening agent.

• ¼ cup Water or Chicken Broth (optional, for thinner sauce): Water or chicken broth can be added to the marinade if you prefer a thinner sauce consistency. It also helps to prevent the sauce from becoming too thick during pressure cooking.

  • Why Water/Broth? Adding liquid helps to control the sauce consistency and ensures there is enough liquid in the Instant Pot for proper pressure cooking. Chicken broth will add slightly more flavor than water.
  • Optional Ingredient: You can omit the water/broth if you prefer a thicker, more concentrated sauce. Adjust based on your desired sauce consistency.