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!
Ingredients:
1/3 cup honey
1/3 cup soy sauce
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I was looking for something easy for my second attempt at cooking in my new instant pot. This was easy and delicious! My hubby ate 2 servings. I used frozen breasts from Sam’s Club and cooked for 13 minutes. I did not have any frozen vegetables to add, but plan on buying a frozen stir fry mix to add next time because I think it will make it even better.
I have a Power Pressure Cooker XL Pro. I made this recipe as you gave it, It is delicious. I had to make only one adjustment. The saute of the sauce, following the cooking, took less time than the 20 minutes. Other than that, it worked very well.
I made this as our first meal in our Instant Pot and it was a hit! It’s hard to find a meal that my toddler and teenagers both love and everyone cleaned their plates for this chicken. Next time I will definitely make a double batch and freeze one.
I’m tired of making the same rotation of boring dinners, but my kids (10 and 5) consistently turn up their noses at the promising new recipes I try. This one was a winner!! They both asked what smelled so good before it was even finished and the 10 yr old wanted more tastes as I was cutting up the chicken. She wanted it without all the sauce so I held some back When stirring it back in. She didn’t want sauce on her rice either, but before I finished dishing up my own plate she was asking for saucy chicken and sauce on her rice too. The 5 year old did the same thing. I served it with broccoli and my husband and I mixed that into ours. SOOOO GOOD! The chicken came out perfectly cooked. Wasn’t dry or rubbery (used quick release per recipe). There was more than enough sauce for the three large breasts I used. The chicken wanted to shred, but it cut okay with a sharp enough knife and tongs to hold it together. This was a huge hit!
Ingredients:
1/3 cup honey
1/3 cup soy sauce
3 cloves garlic, minced
3 tablespoons ketchup
2 tablespoons sriracha sauce
2 pounds chicken breast, cut into 1-inch cubes
1/4 cup cornstarch
2 tablespoons vegetable oil
1/4 cup chicken broth
2 green onions, chopped
1 teaspoon sesame seeds, or as desired.
Directions:
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(R)) 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(R) and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot(R) 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.
source :allrecipes.com