Instant Pot Honey Garlic Chicken
- 1.5 to 2 lbs chicken; I used bone-in thighs & drumsticks, about 8 pieces
- ½ cup honey
- ½ cup ketchup
- ¼ cup soy sauce
- 4 cloves garlic, minced
- 1 tbsp corn starch
- 2 tbsp water
Turn your Instant Pot on Sauté, spray with nonstick oil, add some extra oil (about 1 tbsp) to the pot and brown the chicken thighs first – this will also cut down on your cooking time. Mix together the honey, soy sauce, ketchup and garlic and add on top of the chicken. If it seems like there’s not enough liquid, or if you are cooking from frozen, add ½ cup water.
Put the lid on, ensuring that the valve is sealed, and program your Instant Pot to Manual high pressure, and set it for ‘x’ amount of minutes depending on the following for 2 lbs of chicken (less time for less meat, understandably):
- Completely frozen, bone-in: 30 minutes
- Partially frozen, bone-in: 20 minutes
- Fresh, bone-in: 15 minutes
- Completely frozen, boneless: 20 minutes
- Partially frozen, boneless: 15 minutes
- Fresh, boneless: 8 minutes – (For 1.5 lbs I used 6 minutes)
When chicken is done cooking (you will hear a beep from the machine), perform a quick-release of the pressure, remove chicken with slotted spoon and set aside; make sure the chicken is cooked to 165ºF. Mix corn starch and water together in small bowl, add to sauce in Instant Pot and turn on to Sauté setting again, whisking until bubbling and thick.
Serve over rice.
For a twist throw some snap peas and/or cashew nuts in with the chicken just prior to pressure cooking.
