tart 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.
OMG! My family LOVED this dish. I added some water chestnuts and bean sprouts at the end during the “sauté” to thicken process. My son asked me if I could put it on next week’s dinner list! Thanks for the recipe!
We love this chicken dish we don’t thicken the sauce and we shredded the chicken in it has a great flavour!!!!I made this tonight, the very first thing I cooked in my Instant Pot– and it was really good! I made double the sauce, since we always like lots of sauce in our Chinese food, and added 5 minutes to the cook time since the breasts I used were very large– 3 of them were 2+ lbs. Also added a pkg of steamed broccoli at the end when adding the chicken back to the thickened sauce, since we like a veg or two. Might add carrots as well next time– because there will be many next times!
1/3 cup honey
1/3 cup soy sauce
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