Rating: 4.5 stars 4.5
92 Ratings
  • 5 star values: 63
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

A classic take-out dish made simple in your Instant Pot®. Don't forget to pick up some fortune cookies and feel free to leave out the sriracha if sensitive to heat. Serve over rice and garnish with green onions and sesame seeds.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.

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  • Place chicken pieces in a large bowl, add cornstarch, and toss to combine.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

Nutrition Facts

305 calories; protein 19.9g; carbohydrates 25.5g; fat 13.7g; cholesterol 64.8mg; sodium 1069.8mg. Full Nutrition
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