Earlier this week I decided I wanted to try something else in the Instapot for dinner. I knew I had a package of chicken breasts in the freezer so I grabbed them and made this delicious Honey Garlic Chicken that I served over rice, well, rice for Chris…. Pasta for Dillon lol!
No matter what it was served on this was a definite clean their plates kind of meal! They both really like that sort of meal!
Here is what I used to make it… except for the minced garlic…. who forgets to put garlic in a picture for a garlic titled recipe lol?????
I placed my still slightly frozen chicken breasts in the Instapot bowl and sprinkled them with salt and pepper.
Mixed together the soya sauce, brown sugar, GARLIC, honey, ketchup and olive oil in a large measuring cup.
And poured it all over the chicken.
I set it to Pressure Cook for 15 minutes (it took about 10 – 15 minutes to build up the pressure), and once done used the quick release to let the pressure out (using a long handled spoon to release it).
Doesn’t it look delicious already?
Next I removed the chicken to a cutting board to cut into cubes and added the water and corn starch, mixed together, to the bowl of the Instapot.
I switched it to the sauté function and stirred until the sauce thickened.
I added the cubed chicken back into the pot and stirred to coat all the pieces.
And then served it up over rice/pasta, with chopped green onions on top, for a very delicious and quick meal for dinner!
Instapot Honey Garlic Chicken
Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 3 – 4
- 4 chicken breasts, boneless, skinless
- Salt and pepper to taste
- 1/2 cup honey
- 1/3 cup soya sauce
- 1/4 cup ketchup
- tbsp. vegetable oil
- 4 tsp. minced garlic
- 2 tbsp. cornstarch
- 1/2 cup water
- 1/3 cup chopped green onions
- Place chicken breasts in Instapot bowl.
- Sprinkle chicken breasts with salt and pepper.
- In a large measuring cup, whisk together the honey, soya sauce, ketchup, oil and minced garlic.
- Pour sauce over chicken, fully coating.
- Cook chicken breasts on pressure cook for 15 minutes (it could take 10 – 15 minutes for the Instapot to build up pressure before actually starting the 15 minutes)
- Release the steam by using a long handled spoon to quick release.
- Remove chicken from pot and cut into cubes.
- Mix together water and corn starch and mix into sauce.
- Switch to sauté feature and stir until sauce has thickened.
- Return cubed chicken to pot and stir to coat.
- Serve over rice and top with chopped green onions.