Six Sisters Chicken Recipes With Instant Pot

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Place chicken in the bottom of the Instant Pot and season with salt and pepper.
• In a small mixing bowl, whisk together honey, ketchup, brown sugar, soy sauce, vegetable oil, garlic and onion.
• Pour sauce over chicken in the Instant Pot.
• Place lid on the Instant Pot, close and set to sealing.
• Press the MANUAL button (or PRESSURE COOK) and set timer for 15 minutes.
• Do a QUICK RELEASE of the pressure and when the pin drops, remove the lid.
• Remove chicken from the Instant Pot and cut into bite-sized pieces; set aside.
• Whisk together water and corn starch in a small bowl and whisk into the sauce in the Instant Pot. Press the Saute button and cook for 5 minutes, stirring constantly.
• When the sauce has thickened, fold in cooked chicken and turn off the Instant Pot.
• Serve over rice and garnish with sesame seeds and green onion.

INSTANT POT CHICKEN POT PIE

Steps:

• Take the Puff Pastry Sheets out of the freezer to thaw.
• Add frozen chicken into the bottom of the Instant Pot and add 1/2 cup of broth. Cook on MANUAL or PRESSURE COOK on HIGH for 20 minutes.
• Shred the chicken in the Instant Pot. Add another 1/2 cup of broth, onion, potatoes and frozen vegetables to the Instant Pot and stir.
• While your vegetables are cooking it is time to make the biscuits. Mix the biscuit flour, water and cheese together. Shape into small balls.
• When the vegetables are done cooking, turn the knob to VENTING and remove the lid when you can. Push CANCEL and then the SAUTE button. Add your small biscuit balls into your chicken and vegetables.
• Let the biscuits cook for 4 minutes then flip them over and cook for another 4 minutes. Then they are done cooking it is time to mix them really well into the sauce. This will make a very thick consistency for your chicken pot pie.
• Take your thawed Puff Pastry Sheets and measure them a little over the size of the pan. Put 1/2 of the filling into a cake or pie pan and cover with one of the pastry sheets. Do the same to the other pie/cake pan.
• Cook at 350 degrees for 15 minutes. Continue to check on it so it doesn't burn.
• When it is done, let it cool for a few minutes, cut and serve!

INSTANT POT CILANTRO LIME CHICKEN RECIPE (DUMP AND GO)

Steps:

• Place all ingredients in your Instant Pot
• Put your lid on the pot and put the VALVE on sealing (not venting).
• Press the MANUAL (or PRESSURE COOK) button and set timer for 20 minutes (or 25 minutes if chicken is frozen).
• When timer is finished, do a QUICK RELEASE of the pressure by moving the valve to VENTING
• Remove chicken from pot and shred, then add back into Instant Pot and mix with other ingredients.
• Serve on top of nachos, salads, in tacos, wrapped in burritos - the possibilities are endless!

INSTANT POT CHEESY CHICKEN AND RICE RECIPE

Steps:

• Cut chicken breasts into bite-sized pieces.
• Press "saute" button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
• Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
• Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press "manual" button and set timer for 8 minutes.
• Once cooking time is complete, switch the valve on top to "venting" (i.e. a quick release).
• Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn't burn).

INSTANT POT HONEY SESAME CHICKEN

Steps:

• Place your chicken in the bottom of the Instant Pot.
• In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and put your Instant Pot Lid on and seal.
• Cook on the Meat setting for 20 minutes and then quick release once the 20 minutes is up. Remove chicken from pot, leave sauce.
• Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
• Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
• You can also sprinkle more red pepper flakes on top if you want more heat.
• I removed my Honey Sesame Chicken from the Instant Pot and put in a bowl and cooked my rice in my Instant Pot.
• To make rice in your Instant Pot you need to have the same ratio rice as you do water.
• I used 2 cups of Brown Jasmine Rice.
• To make it: Rinse and drain 2 cups of rice and dump it into your Instant Pot. Add 2 cups of water. Seal your instant pot with the lid and push the Rice button. It will cook for 10 minutes then quick release. You will have PERFECT rice!

INSTANT POT STICKY CHICKEN RECIPE

Steps:

• Press the SAUTE button on your Instant Pot. Add honey, ketchup, sugar, vinegar, soy sauce and salt and pepper to the pot and mix together. Bring sauce to a boil while stirring and simmer for a few minutes until sauce slightly thickens.
• Add 1/2 cup of water and stir.
• Pour in your frozen popcorn chicken. Toss the chicken in the sauce so that all the chicken is covered.
• Put your lid on the pot and put the VALVE on sealing (not venting).
• Press the CANCEL button to turn off the saute, then press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
• Once the chicken is done cooking, do a QUICK RELEASE of the pressure.
• Stir chicken with the sauce and then serve hot over rice.
• Garnish with green onion and sesame seeds.

INSTANT POT CASHEW CHICKEN

Steps:

• Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
• Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
• In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
• Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
• Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
• Once the timer is up, release the pressure (quick release).
• Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
• Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
• Serve Cashew Chicken over rice and topped with your thickened sauce.

HOW TO COOK A WHOLE CHICKEN IN THE INSTANT POT RECIPE

Steps:

• Place one cup of water in your Instant Pot and place your chicken right inside. You can place your chicken on a steam rack depending on how big your chicken is.
• Add any seasonings you want on top of your chicken (this is optional).
• Put the lid on and set the Instant Pot to Manual (if you don't have a manual button, put it on pressure cook or high pressure) and adjust the time.
• For a thawed 3 to 4 pound chicken set the time for 30 minutes.
• For a frozen 3 to 4 pound chicken set the time for 50-60 minutes.
• Sometimes I like to let my chicken stay in the pot and steam to release naturally for 15 minutes. But if you are in a hurry, turn the knob to venting and let the steam release.
• Then pull out the chicken. If you want your chicken to be browned, put it in the oven on broil for a few minutes until the skin is browned and crisp.