1 1/2poundsboneless skinless chicken thighscut into large pieces
1tablespoonminced fresh ginger
Put the chicken in a heatproof bowl. Add the soy sauce, sesame oil, ginger, garlic, Truvia, and vinegar. Stir to coat the chicken. Cover the bowl with aluminum foil or a silicone lid.
Pour 2 cups of water into the inner cooking pot of the Instant Pot®, then place a trivet in the pot. Place the bowl on the trivet.
Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 10 minutes. When the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Unlock the lid.
Remove the chicken and shred it, then mix it back in with the liquid in the bowl.
Serve as is, over zoodles, or in a salad, as shown on the opposite page, with crushed peanuts and Easy Asian Peanut Dressing