So. Much. Flavor.
Seriously, this chicken is fantastic…and so simple to make in the Instant Pot. Please read directions closely for shredding and sauce thickening details. 🙂
This is the perfect – “oooooops, I forgot to start the slow cooker this morning” kind of meal. You could make this in the slow cooker, but if you forget…here is the Instant Pot version. (Not that I forget to start the slow cooker sometimes?!?!? lol)
Enjoy!
Instant Pot Honey Garlic Chicken
Seriously, this chicken is fantastic...and so simple to make in the Instant Pot. Please read directions closely for shredding and sauce thickening details. 🙂
Servings - 4 servings
Ingredients
- 4 small boneless, skinless chicken breasts
- 1/2 cup hot water
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup teriyaki sauce
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp minced garlic
- 1 tsp minced onion
- 1 tsp ground ginger
- 2 Tbsp cornstarch
- Sliced green onions, as garnish
- Rice, as side
- Salad, as side
Instructions
- Place the chicken into the electric pressure cooker insert with the hot water. Season with salt and pepper.
- In a small mixing bowl, whisk together the soy sauce, honey, teriyaki sauce, rice vinegar, sesame oil, minced garlic, minced onion, and ground ginger. Do NOT add the cornstarch.
- Steam valve: Sealing.
- Cook on: Manual/High for 15 minutes.
- Release: Natural or Quick.
- After cooking, shred the chicken with 2 forks. Then mix the cornstarch with the same amount of water and swirl into the sauce. Let sit on "keep warm mode" for 5 to 10 minutes, stirring a few times, to allow sauce to thicken.
- Cook the rice, as directed.
- Prepare the salad.
- Serve Instant Pot Honey Garlic Chicken over rice with side salad.
