Recipe Book

Instant Pot Honey Garlic Chicken and Rice

Chicken 26 min

Adapted from (family collection)

Ingredients

  • 4 boneless, skinless chicken thighs (or breasts), cut into 2-inch pieces
  • 1 tbsp 15 ml olive oil
  • 3 cloves garlic, minced
  • 1/4 cup 60 ml low-sodium soy sauce
  • 1/4 cup 85 g honey
  • 2 tbsp 30 ml ketchup
  • 1 tbsp 15 ml rice vinegar or apple cider vinegar
  • 1/2 cup 120 ml chicken broth
  • 1/2 tsp ground ginger (optional)
  • to taste salt and pepper
  • 1 cup 200 g jasmine or basmati rice, rinsed
  • 1 1/4 cup 300 ml chicken broth or water (for the rice)
  • 1 tbsp 8 g cornstarch (optional, for thickening)
  • 1 tbsp 15 ml cold water (for thickening)
  • 2 green onions, sliced
  • to taste sesame seeds (optional)

Method

  1. Set the Instant Pot to sauté (normal). Add the oil, then the chicken. Season lightly with salt and pepper and sear 2 minutes. Add garlic and sauté 30 seconds.
  2. Whisk the soy sauce, honey, ketchup, vinegar, broth, and ginger together. Pour into the pot and stir to coat the chicken.
  3. Stir in the rinsed rice and the broth or water for the rice. Push the chicken pieces up to the top layer for even cooking.
  4. Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest.
  5. If thickening, whisk the cornstarch with cold water, stir into the hot mixture, and simmer on sauté for 1–2 minutes.
  6. Fluff the rice, stir everything together, and top with sesame seeds and green onions. Serve with steamed broccoli or carrots if desired.

Notes