1 + 1/2 cups water
1 cube chicken stock, crumbled
2 teaspoons garlic powder (or 1 large clove of garlic crushed)
2 teaspoons onion soup mix or onion powder
1 tablespoon soy sauce or Tamari (coconut aminos for paleo/Whole3o)
2 tablespoons lemon juice
2 lb diced chicken meat (combination of chicken breast and thighs)
Optional: ½ teaspoon chilli flakes or powder or 1 teaspoon hot sauce (for a little kick)
1 teaspoon cornstarch or tapioca starch (to thicken the broth)
1/3 cup chopped scallions (green and white part)
1/3 cup chopped cilantro
Add all of the ingredients to the inner pot of the Instant Pot and stir through.
Place and lock the lid and set to Manual, HIGH for 15 minutes. The pressure will take about 5 minutes or so to build up and then the cooking will begin. Once cooked, use the quick release method to let off the pressure.
Open the lid and stir in the cornstarch or arrowroot powder to thicken the sauce. You can mix the cornstarch with a tablespoon of water first. If it looks like there is too much liquid, you can pour some of it out first (chicken does release a bit of juice) but it might be nice as the sauce.
Finally, stir in the chopped scallions and top with fresh cilantro.
You can use chicken breast and thigh meat or just chicken breast. This recipe could also work with chicken drumsticks or wings and you can finish them in the oven with a little BBQ or honey soy sauce brushed over the top.