Instant Pot Honey Garlic Chicken

Servings: servings

Calories: 303cal

Combine all sauce ingredients in an immersion blender and process until smooth.
1/3 cup soy sauce, 2 Tablespoons white wine vinegar, 3 Tablespoons minced garlic, 1 Tablespoon brown sugar, 1/2 cup honey, 1 Tablespoon garlic salt
Trim chicken breasts of fat.
1 pound boneless skinless chicken breasts
Place chicken breasts in the sauce. If you have time, marinating the chicken for a couple of hours is best. Otherwise, remove chicken from the sauce and place it on a plate.
Add the sauce to the pressure cooker insert and add the 1/2 cup water.
1/2 cup water
Place the rack inside the pressure cooker insert. Set chicken breasts on rack.
Pressure cook on high for 15 minutes and do a quick release.
Remove chicken breast and cut into bite sized chunks.
Take the rack out and scrape down the sides of the insert to get any honey crystals off.
Change the setting to “saute”. Bring the sauce to a boil.
Make a slurry from the cornstarch and water, then whisk the slurry into the sauce. Bring back to a boil until the sauce thickens.
1 1/2 Tablespoon cornstarch, 3 Tablespoons water
Add chicken chunks to the sauce and heat through.
Remove the insert from the Instant Pot or the chicken will continue to cook, as it takes a while for the appliance to cool off.

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Prep time includes the 10-15 minutes that it takes for the Instant Pot to come up to pressure.
Be sure to trim excess fat from the chicken. You can either discard it or freeze it for later if you make homemade chicken stock.

Course: Dinner

Cuisine: American

Prep Time25

Cook Time25

Total Time50