Instant Pot Honey Garlic Chicken Recipes

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Place chicken in the bottom of the Instant Pot and season with salt and pepper.
• In a small mixing bowl, whisk together honey, ketchup, brown sugar, soy sauce, vegetable oil, garlic and onion.
• Pour sauce over chicken in the Instant Pot.
• Place lid on the Instant Pot, close and set to sealing.
• Press the MANUAL button (or PRESSURE COOK) and set timer for 15 minutes.
• Do a QUICK RELEASE of the pressure and when the pin drops, remove the lid.
• Remove chicken from the Instant Pot and cut into bite-sized pieces; set aside.
• Whisk together water and corn starch in a small bowl and whisk into the sauce in the Instant Pot. Press the Saute button and cook for 5 minutes, stirring constantly.
• When the sauce has thickened, fold in cooked chicken and turn off the Instant Pot.
• Serve over rice and garnish with sesame seeds and green onion.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.
• In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.
• Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.
• Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
• Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

HONEY GARLIC INSTANT POT CHICKEN BREASTS

Steps:

• Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
• Add the chicken breasts to the Instant Pot.
• Seal the lid and turn the steam valve to the sealing position.
• Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
• For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
• The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
• Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
• Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
• Remove chicken to a clean plate or cutting board.
• In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
• Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
• Heat the Instant Pot in sauté mode. Add sesame oil to the pot.Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
• Add the prepared honey garlic sauce to the pot; cover and lock the lid.
• Cook in poultry mode for 20 minutes.Turn off the pot and allow it to release the pressure, about 5 minutes.
• Transfer chicken to a serving plate and spoon the sauce over the chicken. Garnish with toasted sesame seeds and green onions. Serve.

INSTANT POT CHICKEN RECIPES - HONEY GARLIC CHICKEN

Steps:

• Season the chicken thighs with salt and pepper. Set aside.
• Mix all the ingredients in the Honey Garlic Sauce together, stir to mix well. Make sure the honey and sugar are completely dissolved. Set aside.
• Turn on the Saute mode on your Instant Pot. As soon as the pot is heated, add 1 tablespoon of the cooking oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown.
• Leave the chicken thighs in the Instant Pot, add the remaining 1/2 tablespoon cooking oil and add the garlic. Saute the garlic a little bit. Pour in the sauce and cover the lid. Select Manual and set to High pressure for 10 minutes.
• When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley and serve the Instant Pot chicken with honey garlic sauce immediately.

INSTANT POT® HONEY-GARLIC CHICKEN

Steps:

• Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
• Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Lightly spray the Instant Pot with non stick spray and place the chicken breasts in the inner pot.
• Combine broth, honey, soy sauce, vinegar, garlic, salt, pepper and red pepper flakes.
• Put the lid on, turn the valve to sealing and select Pressure Cook or Manual for a cook time of 8 minutes. It will take about 10 minutes to build pressure and begin counting down.
• When the cook time is over, let the pressure naturally release for 10 minutes (or until the pin drops). Open the lid and remove the chicken.
• Whisk together the corn starch and water.
• Open the lid, turn the Instant Pot to saute, and stir in the corn starch. Let cook for 2-3 minutes until thickened and bubbly. Add chicken back into the thickened sauce.
• Serve as desired.

INSTANT POT HONEY SESAME CHICKEN

Steps:

• Place your chicken in the bottom of the Instant Pot.
• In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and put your Instant Pot Lid on and seal.
• Cook on the Meat setting for 20 minutes and then quick release once the 20 minutes is up. Remove chicken from pot, leave sauce.
• Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
• Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
• You can also sprinkle more red pepper flakes on top if you want more heat.
• I removed my Honey Sesame Chicken from the Instant Pot and put in a bowl and cooked my rice in my Instant Pot.
• To make rice in your Instant Pot you need to have the same ratio rice as you do water.
• I used 2 cups of Brown Jasmine Rice.
• To make it: Rinse and drain 2 cups of rice and dump it into your Instant Pot. Add 2 cups of water. Seal your instant pot with the lid and push the Rice button. It will cook for 10 minutes then quick release. You will have PERFECT rice!

BEST INSTANT POT CHICKEN THIGHS WITH HONEY GARLIC SAUCE

Steps:

• First, use a few pieces of paper towel to remove as much moisture as possible from your chicken thighs.
• Next, turn on the Instant Pot's sauté feature. Add olive oil and then sear both sides of each chicken thigh for 2-3 minutes to give them a nice brown.
• While the chicken thighs are sauteing, prepare the honey garlic sauce. Mix together minced garlic, honey, soy sauce, and chili garlic sauce.
• Once the chicken thighs are done browning, turn off the sauté function and then pour on the honey garlic sauce. If your Instant Pot easily gets the burn notice often, feel free to use your trivet for your chicken. We have never gotten the burn notice when making this recipe, but feel free to use the trivet just in case.
• Close your Instant Pot and turn the valve to seal. Turn your Instant Pot to manual > high pressure > and set the timer for 5 minutes. It will take around 10 minutes for the pressure to build before it starts counting down from 5 minutes.
• When the timer goes off, quick release your Instant Pot by opening the valve.
• Remove the lid and then remove chicken thighs.
• Option to serve immediately and pour the sauce over the chicken thighs. Or, you have the option to thicken your sauce with a cornstarch slurry. To thicken, turn on the Instant Pot's saute feature (you need the heat to ignite the thickening agent). Then, whisk together cornstarch and water until the cornstarch dissolves to create a cornstarch slurry. Pour the slurry into the sauce and whisk until the sauce thickens.
• Pour the sauce over the chicken and serve with sesame seeds and your favorite grain and veggies.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Add the chicken to the Instant Pot, followed by soy sauce, ketchup, honey, garlic, and water. Give the ingredients a quick mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 7-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Marinate Chicken Thighs: Place 4 - 8 chicken thighs in Instant Pot in a single layer. Add in 6 (27g) crushed garlic cloves, 2 tbsp (28g) unsalted butter, 1.5 tbsp (22.5ml) white vinegar, and 2 tbsp (30ml) regular soy sauce. Give it a quick mix and marinate for 10 - 15 minutes.
• Pressure Cook Chicken & Rice: Add ⅔ cup (167ml) unsalted chicken stock to the chicken thighs and season with black pepper.In a stainless steel bowl, add in 1 cup (230ml) Jasmine rice and 1 cup (250ml) cold water. Place a stainless steel rack on top of the chicken and layer the stainless steel bowl on top.Close lid, then Pressure Cook High Pressure for 6 minutes, then Natural Release for 10 minutes
• Make Honey Garlic Sauce: Set aside the chicken and rice. Bring the liquid mixture back to a boil using the Saute button. Mix in ⅓ cup (113g) honey to make the yummy Honey Garlic Sauce.
• Thicken & Season: Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl.Add the cornstarch mixture one third at a time to thicken the honey garlic sauce until desired thickness.Taste and season with more salt (for reference, we added 2 more pinches) and black pepper if necessary.
• Optional Step - Broil in Oven: In an oven tray, generously coat the chicken with Honey Garlic Sauce. Place oven tray under the broiler for 5 - 7 minutes until chicken skins are browned.
• Serve Instant Pot Honey Garlic Chicken: Garnish with finely chopped flat-leaf parsley. Drizzle with more yummy Honey Garlic Sauce, then serve.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Turn your Instant Pot on Sauté, spray with nonstick oil, add some extra oil (about 1 tablespoon) to the pot and brown the chicken on both sides first - this will also cut down on your cooking time. If you want to cut right to pressure cooking, just place the chicken pieces in the pot, but you will need to add extra time to your cooking anyway (couldn't tell you how much, I always saute. Try 5 minutes and let me know!).
• Mix together the honey, soy sauce, ketchup and garlic and add on top of the chicken. If it seems like there's not enough liquid, or if you are cooking from frozen, add ½ cup water.
• Put the lid on, ensure that the valve is sealed, and program your Instant Pot to Manual high pressure, and set it for 'x' amount of minutes (see notes) depending on the following for 2 lbs of chicken.
• When chicken is done cooking, perform a quick-release of the pressure by opening the valve, remove chicken with slotted spoon and set aside; make sure the chicken is cooked to 165ºF. Mix corn starch and water together in small bowl, add to sauce in Instant Pot and turn on to Sauté setting again, whisking until bubbling and thick.

INSTANT POT HONEY GARLIC CHICKEN RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine the garlic, soy sauce, honey, ketchup, rice vinegar, sesame oil, mushroom powder, and onion powder and whisk well to combine.
• Turn on the sauté setting on the Instant Pot . Once hot, add the canola oil and coat the bottom. Add the chicken and brown the thighs on each side, about 2 minutes a side. Deglaze the pan with 3 tablespoons water and scrape up any bits stuck to the pan.
• Add the honey garlic sauce to the pot and turn off the sauté setting. Lock the lid.
• Set the pressure cooker/manual setting for 10 minutes. Once the cook time is up, allow the Instant Pot to naturally release the pressure for about 5 minutes and then manually release any remaining pressure.
• Transfer the chicken to a serving plate and spoon sauce over the top or into a small serving dish on the side. Garnish with sesame seeds and sliced green onions and serve immediately.