By Carolina on my Mind
IP- Rootitoot’s Honey Garlic Chicken
The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot
Updated at: Thu, 17 Aug 2023 02:46:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories437.4 kcal (22%)
Total Fat29 g (41%)
Carbs21.3 g (8%)
Sugars17.7 g (20%)
Protein23.2 g (46%)
Sodium939.6 mg (47%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Hit Saute on the Instant Pot, add the butter or oil and swirl it around to coat the bottom of the pot.
Step 2
Season the chicken thighs well with salt and pepper and brown them well on both sides, skin side first.
Step 3
While they are browning, mix together the sauce ingredients: soy sauce, honey, garlic, ginger and hot sauce (if using).
Step 4
When the chicken is browned on both sides, hit Cancel.
Step 5
Transfer the chicken to a plate and add the chicken broth or water to the pot.
Step 6
Thoroughly deglaze the pot: scrape all the brown bits up off the bottom of the pot.
Step 7
If you don't, you may get the Burn warning and your IP will shut off.
Step 8
Add the chicken to the pot and pour the sauce over it.
Step 9
Close the lid and make sure the valve is set to Sealing.
Step 10
Push the Pressure Cook (or Manual) button and adjust the time using the + and - buttons to get to 15 minutes.
Step 11
When it beeps that it's done, leave it alone for 15 min.
Step 12
This is an NR (natural release).
Step 13
Then flip the valve from Sealing to Venting for a QR (quick release) of any remaining pressure.
Step 14
Transfer the chicken to a platter and cover with tin foil.
Step 15
Hit Saute again.
Step 16
When the sauce begins to boil, stir in about half the cornstarch slurry and bring it back to a boil to thicken it.
Step 17
This just takes a minute.
Step 18
If you want it a little thicker, add more slurry.
Step 19
Hit Cancel when the sauce is thickened and pour the sauce over the chicken.
Step 20
Garnish with sesame seeds and sliced scallions.
Notes
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