1 1/2 pounds boneless skinless chicken breast
1 cup chicken broth
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 teaspoons jarred minced garlic
1/4 teaspoon ground ginger
6 oz sliced carrots
2 tablespoons cornstarch

1. Add chicken breast to electric pressure cooker.
2. Whisk together broth, soy sauce, honey, vinegar, brown sugar, garlic and ginger.
3. Pour over chicken in pressure cooker.
4. Top with sliced carrots.
5. Close and seal pressure cooker and set to 13 minutes high pressure. Allow 10 minutes natural pressure release when done, then perform quick release.
6. Remove carrots to separate bowl. Remove chicken to a large bowl and shred using two forks.
7. Meanwhile, turn pressure cooker to sauté and allow sauce to come to a simmer. Whisk together cornstarch with equal amount of water until smooth.
8. Stir into sauce and let simmer 2-3 minutes until thickened. Add chicken and carrots back into pot and stir to serve.

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