Scd Compliant Honey Chicken In Instant Pot Recipes

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.

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:

• 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.