Instapot Recipes With Chicken

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there, staring into the abyss of an empty fridge, wondering if ordering takeout is truly our destiny *again*. But what if I told you your trusty Instant Pot is about to become your new best friend for whipping up something ridiculously delicious with chicken, without even breaking a sweat? Yeah, I thought that’d get your attention!

Why This Recipe is Awesome

Okay, let’s be real. You want delicious, and you want it NOW. This Instant Pot Honey Garlic Chicken isn’t just a recipe; it’s a lifestyle choice. It’s **idiot-proof** – even I, a notorious kitchen-shenanigan instigator, didn’t mess it up. Seriously, it’s that easy. We’re talking minimal prep, a hands-off cooking experience (thanks, magic pot!), and a flavor explosion that’ll make you question all your previous takeout decisions. Plus, cleanup is a breeze. What more could you want? A personal chef? Dream big, friend.

Ingredients You’ll Need

Gather your troops! These are your culinary comrades for this epic adventure:

• 1.5 – 2 lbs Boneless, Skinless Chicken Thighs: Your protein pals. Thighs stay super juicy, but breasts work too if that’s your jam (just adjust cook time).
• 1/2 cup Honey: The sticky, sweet stuff that makes everything better.
• 1/2 cup Soy Sauce: Umami magic in a bottle. Use low-sodium if you’re watching your salt intake.
• 4-5 cloves Garlic, minced: Measure with your heart, always. No one ever complained about too much garlic.
• 1 tbsp Fresh Ginger, grated: That zesty kick! Pre-minced from a jar? No judgment here, we’re friends.
• 1/2 cup Chicken Broth: Liquid gold for the Instant Pot. Essential for pressure building.
• 1 tbsp Sesame Oil: For that nutty, irresistible aroma.
• 2 tbsp Cornstarch: Our thickening wizardry, dissolved in 2 tbsp cold water to make a slurry.
• Optional garnishes: Sliced green onions, sesame seeds. Because we eat with our eyes first, right?

Step-by-Step Instructions

1. First things first, pat those chicken thighs dry with a paper towel. This helps them get a nice sear later. Cut them into 1-inch pieces.
2. In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, chicken broth, and sesame oil. This is your flavor powerhouse, so give it a good mix!
3. Hit the “Sauté” button on your Instant Pot and let it heat up. Add a tablespoon of olive oil or your preferred cooking oil. Once hot, brown the chicken pieces in batches for 2-3 minutes per side. You’re not cooking them through, just getting some lovely color. Remove the chicken and set aside.
4. Pour a splash of the sauce mixture (about 1/4 cup) into the hot pot and use a wooden spoon to scrape up any browned bits from the bottom. This is **super important** to avoid the dreaded “BURN” notice!
5. Return the browned chicken to the Instant Pot. Pour the remaining honey garlic sauce over the chicken, making sure it’s mostly submerged.
6. Secure the lid, make sure the vent is sealed, and set your Instant Pot to “Manual” or “Pressure Cook” for 6 minutes on high pressure.
7. Once cooking is done, allow a 5-minute Natural Release (NPR) before carefully doing a Quick Release (QR) for any remaining pressure. Your kitchen will smell amazing!
8. Carefully remove the chicken. Set your Instant Pot back to “Sauté” mode. Whisk in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) into the sauce in the pot. Stir constantly until the sauce thickens to your desired consistency, about 2-3 minutes.
9. Add the cooked chicken back to the pot, toss to coat in that glorious thick sauce. Serve immediately over rice, noodles, or with some steamed veggies. Don’t forget those optional garnishes, FYI!

Common Mistakes to Avoid

• Forgetting to Deglaze: Oh, the horror! Not scraping up those browned bits means a guaranteed “BURN” error. Don’t let it happen to you. Seriously, **always deglaze.**
• Overfilling the Pot: The Instant Pot has a max fill line for a reason. Don’t go past it, especially with liquids. We’re cooking, not building a volcano.
• Not Sealing the Vent: If the vent isn’t set to “Sealing,” your pot won’t come to pressure, and your dinner will just… sit there. Rookie mistake!
• Cutting Chicken Too Small: While we cut them into pieces, going too tiny might make them dry out. Stick to around 1-inch chunks for optimum juiciness.

Alternatives & Substitutions

Feeling adventurous? Here are some tweaks:

• Chicken Swap: Use boneless, skinless chicken breasts instead of thighs. Just drop the cook time to 5 minutes to keep them from drying out.
• Sweetener Switch: No honey? Maple syrup or brown sugar can step in as a worthy substitute, though the flavor profile will shift slightly.
• Spice it Up: For a little heat, add a pinch of red pepper flakes to the sauce mixture. Or a good dash of Sriracha!
• Veggie Boost: Want to make it a one-pot wonder? Add some broccoli florets or chopped bell peppers *after* the pressure cooking, during the sauté/thickening phase. They’ll cook quickly in the hot sauce.
• Gluten-Free: Swap out regular soy sauce for Tamari. Easy peasy!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers, mostly. 😉

• Can I use frozen chicken? Well, technically yes, but you’ll need to increase the pressure cooking time significantly (think 10-12 minutes for thighs) and you won’t get that lovely sear. Thawing is highly recommended for best results, IMO.
• What if I don’t have fresh ginger? Powdered ginger works in a pinch! Use about 1 teaspoon of ground ginger to substitute for the fresh stuff. The flavor won’t be as bright, but it’ll do.
• My sauce isn’t thick enough! Help! Don’t panic! Just make another small cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and whisk it into the simmering sauce on “Sauté” mode until it reaches your desired thickness.
• Can I double the recipe? You sure can! Just make sure your Instant Pot isn’t overfilled past the max line. The cooking time usually stays the same for meat, as it’s based on thickness, not quantity.
• How long does this last in the fridge? It’s usually good for 3-4 days in an airtight container. Perfect for meal prep, right?
• Do I have to brown the chicken? You can skip it, but honestly, **browning adds so much depth of flavor**. It creates those delicious browned bits that make the sauce extra rich. Don’t skip the flavor!

Final Thoughts

So there you have it, your new go-to Instant Pot chicken recipe! It’s flavorful, ridiculously easy, and guaranteed to impress anyone who tries it (including yourself). You’ve just unlocked a new level of kitchen mastery without even breaking a sweat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!