Yield: 4 servings - 2 points per serving for blue and purple, 4 points per serving for green
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Add the soy sauce, water, rice vinegar, brown sugar, garlic and ginger to the Instant Pot. Stir, then add the chicken.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.
Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.
Remove the chicken and shred it.
Turn the Instant Pot to saute. Mix together the cornstarch with 2 teaspoons water, then add to the Instant Pot.
Use a whisk to stir the liquid. Allow it to simmer for 2 minutes, or until the sauce thickens. Turn off the Instant Pot.
Add the chicken back into the Instant Pot and stir it into the sauce.
Add the ingredients (minus the cornstarch) and cook on low 4 hours. Remove the chicken and shred it.
Pour the sauce into a small saucepan and let it come to a simmer. Mix together the cornstarch and water then whisk into the saucepan. Cook for 2 minutes then add the sauce to the chicken.