SPICY HONEY GARLIC CHICKEN IN THE PRESSURE COOKER RECIPE - (4.2/5)
Provided by PineyCook
Number Of Ingredients 9
Steps:
- Add garlic, chili sauce, soy sauce, ketchup and honey to pressure cooking pot. Stir to combine. Add chicken to the pot. Cover pot and lock lid in place. Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.) After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add fresh basil to the sauce. Serve over rice.
PRESSURE-COOKER SPICY LEMON CHICKEN
I took a favorite recipe and modified it to work in a pressure cooker. We enjoy this tender lemony chicken with rice or buttered noodles. -Nancy Rambo, Riverside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 6-qt. electric pressure cooker, combine onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. , In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI
This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. -Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 798mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
INSTANT POT HONEY GARLIC CHICKEN
Make Instant Pot Honey Garlic Chicken Recipe (Pressure Cooker Honey Garlic Chicken) using a few pantry staples. Tender, juicy chicken glazed with deliciously sweet Honey Garlic Sauce. Great family recipe for busy nights!
Provided by Amy + Jacky
Categories Dinner Lunch Main Course Meat
Time 55m
Number Of Ingredients 13
Steps:
- Marinate Chicken Thighs: Place 4 - 8 chicken thighs in Instant Pot in a single layer. Add in 6 (27g) crushed garlic cloves, 2 tbsp (28g) unsalted butter, 1.5 tbsp (22.5ml) white vinegar, and 2 tbsp (30ml) regular soy sauce. Give it a quick mix and marinate for 10 - 15 minutes.
- Pressure Cook Chicken & Rice: Add ⅔ cup (167ml) unsalted chicken stock to the chicken thighs and season with black pepper.In a stainless steel bowl, add in 1 cup (230ml) Jasmine rice and 1 cup (250ml) cold water. Place a stainless steel rack on top of the chicken and layer the stainless steel bowl on top.Close lid, then Pressure Cook High Pressure for 6 minutes, then Natural Release for 10 minutes
- Make Honey Garlic Sauce: Set aside the chicken and rice. Bring the liquid mixture back to a boil using the Saute button. Mix in ⅓ cup (113g) honey to make the yummy Honey Garlic Sauce.
- Thicken & Season: Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl.Add the cornstarch mixture one third at a time to thicken the honey garlic sauce until desired thickness.Taste and season with more salt (for reference, we added 2 more pinches) and black pepper if necessary.
- Optional Step - Broil in Oven: In an oven tray, generously coat the chicken with Honey Garlic Sauce. Place oven tray under the broiler for 5 - 7 minutes until chicken skins are browned.
- Serve Instant Pot Honey Garlic Chicken: Garnish with finely chopped flat-leaf parsley. Drizzle with more yummy Honey Garlic Sauce, then serve.
Nutrition Facts : Calories 563 kcal, Carbohydrate 31 g, Protein 37 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 227 mg, Sodium 685 mg, Sugar 23 g, ServingSize 1 serving
INSTANT POT® HONEY-GARLIC CHICKEN
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.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
- 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 : Calories 304.5 calories, Carbohydrate 25.5 g, Cholesterol 64.8 mg, Fat 13.7 g, Fiber 0.7 g, Protein 19.9 g, SaturatedFat 3.2 g, Sodium 1069.8 mg, Sugar 13.2 g
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PRESSURE COOKER HONEY GARLIC CHICKEN | READY SET EAT
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Cuisine AsianTotal Time 40 minsCategory Main DishCalories 432 per serving
- For rice, you will need a manufacturer approved 7-inch round pan that fits nicely inside your 6-quart electric multicooker. If you don’t have one, cook rice on the stovetop according to package directions. Pour rice and 2 cups water into pan and cover with foil.
- Whisk together ketchup, soy sauce, honey, 1/2-cup water, garlic, sesame oil and red pepper flakes in small bowl.
- Spray 6-quart electric multicooker pot with cooking spray. Place chicken in pot and pour sauce over. Place manufacturer supplied rack on top of chicken and place rice pan on top. Lock lid in place and close pressure release valve. Select high pressure cook function and set timer for 10 minutes.
- When time is up, carefully open valve to quick release steam. Carefully remove lid and rack with rice; set aside. Stir together cornstarch and 2 tablespoons water until dissolved; stir into sauce.
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4.8/5 (26)Calories 614 per servingCategory Main Dish
- Combine the soy sauce, ketchup, honey and garlic in your pressure cooker. Add the chicken and stir to coat. Lock the lid in place and select high pressure for 9 minutes.
- When the cook time ends, turn off the pressure cooker. Use the quick pressure release. When the valve drops, carefully remove the lid.
- Remove the chicken to a plate, keeping the liquid in the pot. Select simmer/saute and bring the liquid to a boil.
- In a small bowl, whisk together the cornstarch and the water. Whisk the slurry into the liquid and continue to cook until the liquid thickens. Once it has reached your desired thickness, add the chicken back to the pot and carefully stir to coat the chicken.
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