Description
A flavorful and easy-to-make Honey Garlic Chicken recipe using an Instant Pot.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a large bowl, combine honey, soy sauce, minced garlic, rice vinegar, sesame oil, ground ginger, and black pepper. Whisk until well blended.
- Add the chicken thighs to the bowl and coat them evenly with the honey garlic mixture. Let marinate for at least 30 minutes for best flavor.
- Transfer the marinated chicken and sauce to the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once the cooking time is up, allow for a natural release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Remove the chicken from the pot and set it aside. In a small bowl, mix cornstarch and water to create a slurry. Turn the Instant Pot to sauté mode and stir in the slurry. Cook for 2-3 minutes until the sauce thickens.
- Return the chicken to the pot, coating it with the thickened sauce. Cook for an additional 2 minutes to heat through.
- Serve the honey garlic chicken over rice or noodles, garnished with sliced green onions and sesame seeds.
Notes
- For a spicier version, add 1 teaspoon of red pepper flakes to the marinade.
- Substitute chicken thighs with boneless, skinless chicken breasts for a leaner option. Adjust cooking time to 8 minutes if using breasts.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg