Instant Pot Honey Garlic Chicken is a quick weeknight meal that can be on your table, including a side of rice and veggies, in less than 30 minutes.
I think I have eight slow cookers….really. I’ve been known to use them all at once.
I love my slow cookers and haven’t been able to part with them yet but I am converting recipes to be used in the Instant Pot, Ninja Foodi or Pressure Cooker.
This Instant Pot Honey Garlic Chicken is a favorite of my friend, Ellen, who asked me to convert this for her Instant Pot, Ninja Foodi or Pressure Cooker.
I’m a big fan of Sambal Oelek Chili Paste, but you can use another brand or even Sriracha, it’s the same company.
As a liquid measuring cup is needed anyway, I like to use a one a bit larger and use it to whisk up the honey garlic sauce and use Anchor Hocking Glass (Liquid) Measuring Cups. My very favorite whisk which is a Rösle Stainless Steel Flat Whisk. I use this whisk in almost every recipe; it is THAT good.
With my potato starch method, there is no need to make a slurry after pressure cooking.
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Why Use Potato Starch?
- Potato starch is a wonderful way to ensure that your meat says nice and juicy during pressure cooking.
- For searing or browning the meat, a coating of potato starch really helps to seal in the juices. It also helps as you will know when the chicken skin is perfectly sealed as the chicken will release from the bottom of the pot.
Potato Starch Coating on Chicken Instead of Slurry
- When using the pressure cooker, more liquid than normal is needed, so the sauce often times needs to be thickened. With my method, the starch on the meat adheres to the meat nicely and allows the pot to come up to pressure with the little amount of liquid in the pot. As the release of the potato starch is slow, you will not get a burn notice.
- As the meat cooks and releases liquid, it also releases the starch and therefore thickens the sauce without gumming up.
- Best of all, with the nice and thickened sauce, you don’t have to worry about making a starch slurry after pressure cooking.
Pro Tip: Coating beef, pork of chicken with potato starch before cooking under pressure, ensures extra juicy meat. It also saves you the step of having to make a slurry to thicken the liquid in the pot.
If you would like to cook your rice at the same time and in the same pot with your Pressure Cooker Honey Garlic Chicken, please check out my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe for step by step instructions.
Turn this Pressure Cooker Honey Garlic Chicken recipe into a one pot meal!
You will just need these two accessories. One stainless steel flat bottomed insert pan or stainless steel flat bottomed insert pan and a Stainless Steel Tall Legged Trivet/Steamer Rack.
You are ready to lock on the lid and cook your entire dinner in ONE pot at the same time!!!
Open the pot and remove the Pan of rice. Place the lid on top of the rice to allow it to continue to steam and finish the cooking process.
After removing the chicken from the pot, the sauce should be perfect. If you want it more sticky and thicker, just simmer until you are happy.
Continue mixing until your Sauce becomes a bit thick and a bit sticky. It will only take a minute or two.
Make it a Chinese Take-Out night and offer up some Chinese Take-out Beef and Broccoli, Orange Chicken and Fried Rice.
If you don’t want to cook your rice with the Pressure Cooker Honey Garlic Chicken, you can make it in a separate pot, using this recipe, Pressure Cooker White Rice. Alternatively, if you are cooking for a crowd and need a larger portion of rice, using the “Pot In Pot” method, try my Pressure Cooker Perfectly Cooked Pot In Pot Rice.
More Asian Recipes to Make:
- One Pot Pressure Cooker Chinese Orange Pepper Chicken & Rice
- Pressure Cooker Chinese Take-Out Beef & Broccoli
- Pressure Cooker Healthy Inside Out Egg Rolls
- Pressure Cooker Chinese Simmered Chicken [Instant Pot]
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- My FANTASTIC Teak Cutting & Charcuterie Board
- Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
- Stainless Steel Tall/Short Trivet & Egg Cooker Set
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Here is your handy printable recipe:
- 3 pounds Boneless/Skinless Chicken Thighs fat removed
- 3 Tablespoons Fresh Garlic minced
- 2 teaspoons Sambal Oelek Ground Chili Paste
- 1/2 cup Soy Sauce, Low Sodium
- 3/4 cup Ketchup
- 3/4 cup Clover Honey
- 1/4 cup Fresh Water
- 2 Tablespoons Potato Starch
- 2 "rice" cups Jasmine Rice
- 2 cups Fresh Water
- Rinse rice until the water runs clear and set aside.
- Add water, ketchup, soy sauce, honey, chili paste and garlic to the Pressure Cooker cooking pot and stir to combine.
- Dredge chicken in potato starch, so all pieces are completely coated.
- Shake off excess starch from each piece of chicken and place chicken into Instant Pot pressure cooker.
- If making the rice at the same time, place stainless steel trivet into pot and place rice pan of rinsed rise on to the trivet.
- Pour two cups of fresh water in with the rice and cover (if you have the lid with the steam holes, otherwise, don't worry about covering).
- Lock on lid and close Pressure Valve. Cook on High Pressure for 4 minutes.
- When Beep is heard, allow a 10 minute Natural Pressure Release.
- Remove lid and remove bowl of rice and trivet. Set rice aside to finish steaming.
- Select Sauté or Browning and simmer, stirring constantly until sauce thickens. Serve over rice
- Remove chicken to a serving platter.
- If needed, Sauté or Browning and simmer the sauce until thickened.
- Pour sauce over chicken and garnish with chopped scallions.
- Boneless/skinless chicken breasts, cook 3 minutes.
- Bone in/skin on chicken breasts, cook 6 minutes.
- Bone in/skin on chicken thighs, cook 7 minutes.
- 10 minute natural pressure release for all types.
My kids loved this recipe.. My only question is do I have to adjust the liquid because the “burn” signal kept appearing on and off..I have a instant duo series..
Thanks for all your hard work.. I’m looking forward to buying your cookbook soon too.
I made this tonight. Very tasty. I found this very easy to make because it had nothing to brown or coat. Since making This Old Gal’s recipes Potatoe Starch is now a staple in my house, which I like much better than cornstarch that can also be used.
I’d love to make this, but I don’t have potato starch on hand. I’m not familiar with this ingredient. Is it vital, or could the sauce be thickened with cornstarch, or flour even? Thank you so much for your recipes.