INSTANT POT® HONEY-GARLIC CHICKEN
A classic take-out dish made simple in your Instant Pot®. Don't forget to pick up some fortune cookies and feel free to leave out the sriracha if sensitive to heat. Serve over rice and garnish with green onions and sesame seeds.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 25.5 g, Cholesterol 64.8 mg, Fat 13.7 g, Fiber 0.7 g, Protein 19.9 g, SaturatedFat 3.2 g, Sodium 1069.8 mg, Sugar 13.2 g
INSTANT POT CHICKEN THIGHS
Make tender & juicy Instant Pot Chicken Thighs with caramelized sweet-savory Honey Garlic sauce. A quick & easy chicken dinner both kids and adults will enjoy! *Note: You can substitute with your favorite sauces.
Provided by Amy + Jacky
Categories Main
Time 35m
Number Of Ingredients 7
Steps:
- Make Honey Garlic Sauce: Heat up Instant Pot using "Saute Normal" function. Wait until the indicator says "HOT". Melt 2 tbsp (28g) unsalted butter or vegetable oil in Instant Pot. Add in minced garlic, then saute for 45 seconds to 1 minute. Pour in 2 tbsp (30ml) regular soy sauce and ⅓ cup (113g) honey. Stir to reduce & thicken the honey garlic sauce a bit for 2 - 3 minutes. Add ¼ cup (60g) ketchup to a container, then mix in the honey garlic sauce. Taste and adjust the sauce accordingly. *For Reference: we added another 1 tbsp (15g) ketchup to the honey garlic sauce to fully balance the flavors. Set aside and let it cool to thicken a bit.
- Pressure Cook Chicken Thighs: Season the chicken with kosher salt and ground black pepper. Add 1 cup (250ml) of cold water and a trivet in Instant Pot. Place 6 - 8 chicken thighs on the trivet. *Note: Try not to overlap the chicken thighs too much. Close lid, then turn Venting Knob to Sealing position.For Smaller Bone-in Chicken Thighs (110g - 120g each): Pressure Cook at High Pressure for 7 minutes + Natural Release for 12 minutesFor Larger Bone-in Chicken Thighs (~200g each): Pressure Cook at High Pressure for 9 minutes + Natural Release for 12 minutesOpen the lid carefully.
- Apply Sauce & Broil in Oven or Air Fryer: Carefully set the chicken on an oven tray, then generously apply the honey garlic sauce all over the chicken. Option 1 - Oven or Toaster Oven: Place the chicken thighs on an oven tray under the "Broil" function (or the highest temperature setting) for a few minutes until the honey garlic sauce is beautifully caramelized.Option 2 - Duo Crisp or Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in the Instant Pot. Layer the chicken thighs on the air fryer tray in Instant Pot. Place the air fryer lid on the Instant Pot. Press the "Air Fry or Broil" button, set temperature to 400°F, and cooking time to 20 minutes. *Pro Tip: It'll take roughly 7 - 11 minutes + preheat time. You can open the lid to check the progress.
- Serve: Garnish your delicious Honey Garlic Chicken with freshly chopped parsley.
Nutrition Facts : Calories 401 kcal, Carbohydrate 24 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 115 mg, Sodium 604 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
HONEY GARLIC INSTANT POT CHICKEN THIGHS
I took my mother in law's amazing honey garlic chicken recipe and show you how to make simply the best Instant Pot chicken thighs swimming in a delicious honey garlic sauce!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 8
Steps:
- Whisk together all of the sauce ingredients in a large glass measuring cup.
- Place the chicken thighs into the bottom of your Instant Pot and pour the sauce over top.
- Seal the Instant Pot according to the manufactures directions.
- Cook boneless chicken thighs on on high pressure for 20 minutes and bone-in for 22 minutes. (make your rice or potatoes during this time!)
- Let the pressure naturally release for 5-7 minutes, the remove the lid safely and according to the manufacturer's directions for manual release.
- Press the saute button. Whisk together the cornstarch and water until smooth, then rapidly whisk into the sauce in the bottom of the Instant Pot. Cook until it's thickened.
- Serve the chicken thighs and the sauce on rice or mashed potatoes.
Nutrition Facts : Calories 449 kcal, Carbohydrate 52 g, Protein 21 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 1221 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
BEST INSTANT POT CHICKEN THIGHS WITH HONEY GARLIC SAUCE
Let's make the best Instant Pot Chicken Thighs on the internet! This recipe is made with chicken thighs and the most delicious Asian-inspired honey garlic sauce you'll ever taste.
Provided by Lee Funke
Categories Main Meal
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284 kcal, Sugar 16 g, Fat 9 g, Carbohydrate 17 g, Protein 30 g, ServingSize 1 serving
INSTANT POT HONEY GARLIC CHICKEN
Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot.
Provided by Katerina | Diethood
Categories Dinner
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 thigh, Calories 244 kcal, Carbohydrate 23 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 880 mg, Sugar 17 g
INSTANT POT HONEY GARLIC CHICKEN
One of my go-to Instant Pot recipes for something quick and delicious!
Provided by Elyse Ellis
Categories Main Course
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326 kcal, Carbohydrate 40 g, Protein 26 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 73 mg, Sodium 977 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY INSTANT POT® HONEY-GARLIC CHICKEN
Fall-off-the-bone chicken in a honey-garlic sauce is ready in no time in the Instant Pot®.
Provided by tim plank
Categories Chicken Main Dishes
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Melt chicken soup base in hot water.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
- Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
- Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
- Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!
Nutrition Facts : Calories 570.5 calories, Carbohydrate 34.1 g, Cholesterol 182.8 mg, Fat 25.2 g, Fiber 0.2 g, Protein 51.1 g, SaturatedFat 7.6 g, Sodium 1366.8 mg, Sugar 33.2 g
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