Tahini: This recipe works with or without the tahini. It adds a deeper sesame flavor and makes the sauce a little bit creamy. Add it if you have it, but no need to go out of your way to find it.

Chicken breast size: The 8 minute pressure cook time indicated works perfectly for 7-8 ounce chicken breasts like the ones pictured. If you are using 4-6 ounce chicken breasts, you can decrease cook time by 1-2 minutes. If you are using 10-12 ounce chicken breasts, you can increase cook time by 1-2 minutes.

Cooking methods: This recipe has only been tested using the Instant Pot Duo Plus 6 Qt (affiliate link!) model. I have not tested this with an 8 quart or small versions of the Instant Pot. Other cooking methods:

• Stovetop chicken & sauce: Use a large skillet or Dutch oven. Follow directions as normal to mix up the sauce and add it to the pan with the chicken. Bring to a boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes or until the chicken reaches 165F. Remove the chicken, let it cool and shred. Make the sauce thickener by mixing 1/2 TB cornstarch with 1 TB water in a small bowl. Whisk the thickening mixture into the Dutch oven with the cooking liquid, then let the sauce simmer for 5-10 minutes until thickened. It will thicken more as it cool.
• Slow cooker chicken & sauce: Mix up the sauce, then add chicken and sauce to slow cooker and cook on LOW for 3-4 hours until the chicken is done. Remove chicken and shred. Make the sauce thickener by mixing 1/2 TB cornstarch with 1 TB water in a small bowl. Add the mixture to the slow cooker, whisk, and then cook on HIGH for about 20 minutes. Remove sauce from slow cooker and set aside to cool, then use as you wish. Sauce will thicken as it cools.

Nutrition information estimated with My Fitness Pal, includes sauce with tahini.