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 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.

EASY INSTANT POT® HONEY-GARLIC CHICKEN

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!

OVEN FRIED HONEY CHICKEN (SCD)

Steps:

• Preheat oven to 375°F.
• In shallow bowl, whisk together honey, vinegar and wine. Pour almond flour into separated bowl. Set bowls aside.
• Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
• Roll chicken pieces in honey mixture, then in almond flour; place in pan.
• Bake for 30 minutes, or until cooked thoroughly.