What a difference a year makes. My Instant Pot & Honey Garlic Chicken

 

My 6 Qt Duo

I know so many people have been enjoying their Instant Pots these days, I know I have. It’s just about a year now and with a busy schedule, the Instant Pot has been a saving grace and allowed me to prepare weeknight dinners when I’m not in the mood to fuss after a long day.

There are a great many wonderful websites from how to take away the mystery of operating it to many delicious recipes. The videos recipes are great!

I’m not totally new to pressure cooking. My first pressure cooker was one I bought at a yard sale that was several years old but had never been used, even included the cookbook still sealed all for $5. Being able to make the occasional weeknight pot roast dinner was such a treat. I didn’t use it too often but meals were enjoyed when I did. I then moved to my first electric pressure cooker making soups or stews but I never really used it to its full potential so it collected “dust”. The Instant Pot really caught my eye last Spring. I never thought someone could make so many different types of dishes in a pressure cooker including yogurt. I knew the Instant Pot was out there for some time but it was now time for me to take the plunge and my 6 Qt Duo came into my life and has it has been a year-long romance ever since. Honestly, I knew my husband had doubts and figured it would be another appliance that would sit in the cupboard. However, week after week I have been making new recipes and to his delight, he has enjoyed every bite.

Left to Right: Potato and Egg Salad, Yogurt, Cranberry Loin of Pork, and Onion Soup, Jambalaya, Teriyaki Chicken, Beef and Bean Chili

So why not join this wonderful world of “pot-heads” as we are affectionately called and open up a whole new world of meals. Here is an easy recipe to try. BTW, I still cook on my stove and use my oven too LOL!

Honey Garlic Instant Pot Chicken

Honey Garlic Instant Pot Chicken is always moist,
tender and flavorful!  Serve with rice and a veggie side dish for a quick dinner!

Ingredients

1/2 cup chicken broth (I use Better Than Bullion)
¼ cup low sodium soy sauce
¼ cup honey
2 cloves garlic minced
¼ teaspoon black pepper
2  pounds boneless skinless chicken breasts or boneless chicken thighs
2 teaspoons cornstarch &  1 Tablespoon of water to thicken the sauce after cooking

1. Combine chicken broth, soy sauce, honey, minced garlic, and pepper in Instant Pot and stir.
2. Add the chicken to the Instant Pot.
3. Seal the lid and turn the pressure valve to the sealing position.
4. Set the Instant Pot to high pressure and set the cook time to 10 minutes.
5. The Instant Pot will take about 10 minutes to come to pressure and then will start
counting down the cooking time. Once it beeps to let you know the cooking time has
finished, do a Quick Release.
6. Wait for the steam to release and the pin to drop down.
7.  Remove chicken to a plate, it will be a nice golden color
8. In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on Saute and stir in the cornstarch mixture. Cook, stirring with a spoon or whisk until the liquid has thickened, 2-3 minutes and turn off Instant Pot.
11. Slice the chicken and stir it back into the sauce in the pot or score the chicken slightly and serve the sauce on top over rice. Serve with rice and vegetables, or as desired.

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