Ingredients: 1 pound boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground ginger 1/4 teaspoon ground cumin Salt and pepper, to taste 2 cups chopped fresh lemongrass (or 1 cup dried) 3 cups chicken broth or water 2 tablespoons soy sauce or rice vinegar, divided 2 tablespoons honey or agave nectar, divided Instructions:

  1. In a large Instant Pot, heat the oil over medium-high heat. Add the garlic powder, onion powder, ginger, cumin and salt and pepper. Cook for 1 minute until fragrant. Add the lemongrass and chicken breasts and cook for 5 minutes until browned on all sides. Remove from the heat.
  2. Stir in 2 cups of the broth or water and soy sauce or rice vinegar to taste. Bring to a boil over high heat then reduce the heat to low and simmer for 30 minutes until everything is cooked through (the pot should be very hot). Remove from the heat and let cool slightly before serving. Serve with 2 tablespoons of honey or agave nectar on top each serving.