This chicken Instant Pot Recipe is delicious served over a bed of brown rice with some fresh veggies on the side. We enjoyed raw cauliflower with ranch dressing with ours. If you’re eating low carb, you can serve it over riced cauliflower. Anyway you serve it, it is yummy!
4 lbs chicken
1/2 cup soy sauce
1/2 cup honey
1 whole onion, chopped (I didn’t have an onion on this particular day so we did without)
4 TBSP minced garlic
1 TBSP ground ginger
2 tsp cayenne pepper
Remove steamer rack from pressure cooker.
Add 1 cup water.
Place chicken in pressure cooker.
Add soy sauce, honey, and spices.
Set on manual HIGH for 25 minutes. I let my pot do the natural release since I was out getting in my steps. You can do quick release if needed. xoxo
I cooked my rice in the 8-quart Instant pot on this day. I simply use the Rice button which sets the time for 12 minutes. This works perfectly for me but as usual, times may vary so know your pot. : )
SLOW COOKER RECIPE
For the Slow Cooker variation of this recipe just combined all ingredients listed above along with your defrosted Chicken in your slow cooker appliance. Cook on high up to 4 hours and low up to 8 hours. Slow Cookers temps and times may vary as well. xoxo