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Instant Pot® Honey-Garlic Chicken
How to make honey garlic chicken wings.
Recipe Summary Instant Pot® Honey-Garlic Chicken
A classic take-out dish made simple in your Instant Pot®. Don't forget to pick up some fortune cookies and feel free to leave out the sriracha if sensitive to heat. Serve over rice and garnish with green onions and sesame seeds.Ingredients | Honey Garlic Chicken Breast Recipes
⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced
3 tablespoons ketchup
2 tablespoons sriracha sauce
2 pounds chicken breast, cut into 1-inch cubes
¼ cup cornstarch
2 tablespoons vegetable oil
¼ 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®) 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.
Info | Honey Garlic Chicken Breast Recipes
prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 servings
TAG : Instant Pot® Honey-Garlic Chicken
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,
Honey Garlic Chicken Breast Recipes - In this delicious grilling recipe, you are inserting the flavorings under the chicken skin, which infuses the meat and gives you a much more intense taste than using a marinade.
