Instant Pot Honey Garlic Chicken

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With the craziness of the holidays (ok, pretty much any time of the year), cooking with our Instant Pot sounds like a good idea to keep dinners mostly hands-off and easy. This Instant Pot honey garlic chicken is a great make-ahead meal prep recipe!

We love the versatility of this honey garlic chicken. It’s super easy to pair with just about any veggie, greens and even plain white rice if you tolerate it. Here’s a look at a simple way to use it as the protein in a pretty typical bowl at our house. We used mixed leafy greens, some pickled green beans from Justin’s mom and avocado with that yummy Everything But The Bagel seasoning from Trader Joe’s! If you haven’t tried that seasoning yet, just do it! You will wonder how you ever lived without it! We ran out of sauerkraut, otherwise I would have added a big pile of that on there too, but we ran out…so you know real life stuff.

We love our Instant Pot since it cuts down on cooking times, but this honey garlic chicken can also be made in the crockpot just as easily. Use whichever you have or prefer. Either way, you will end up with delicious shredded chicken that you can use to pair with whatever veggies, greens or sides you prefer! I’m thinking now that it would be a great one to stuff sweet potatoes or squash with. I’m making a mental note to try that out real soon!

Further Food Nutritionist Commentary:

Coconut aminos are made from coconut sap. It can often be used in place of soy sauce for a gluten-free and soy-free option. Ginger is a great powerful spice with healing benefits. It has powerful anti-inflammatory benefits and helps with digestion and pain relief. Perfect for cold and flu season!

By Paige Geimer

Instant Pot Honey Garlic Chicken

  • Prep Time:10 minutes
  • Cook Time:35 minutes
  • Servings: 6

Ingredients

3 lbs boneless skinless chicken thighs
1/2 cup coconut aminos
1/4 cup raw honey
2 tablespoon fish sauce
1 tablespoon white vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated on a microplane
4 cloves garlic, minced
2 green onions, diced (the white and green parts are used in separate steps)

Instructions

  1. Place chicken in the bottom of the instant pot.
  2. In a bowl whisk together the coconut aminos, honey, fish sauce, vinegar, sesame oil, ginger, garlic and the white parts of the green onions.
  3. Pour the sauce mixture on top of the chicken. Cook in the instant pot on the manual setting for 22 minutes. Alternatively, you can cook in the crockpot on high for 3 hours or on low for 6 hours.
  4. Manually release the instant pot. Once the pressure has released, remove the lid and shred the chicken with two forks.
Place chicken in the bottom of the instant pot. In a bowl whisk together the coconut aminos, honey, fish sauce, vinegar, sesame oil, ginger, garlic and the white parts of the green onions. Pour the sauce mixture on top of the chicken. Cook in the instant pot on the manual setting for 22 minutes. Alternatively, you can cook in the crockpot on high for 3 hours or on low for 6 hours. Manually release the instant pot. Once the pressure has released, remove the lid and shred the chicken with two forks.

Nutrition Information

Per Serving: Calories: 425; Total Fat: 10 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 190 mg; Sodium: 1028 mg; Potassium: 100 mg; Carbohydrate: 40 g; Fiber: 0 g; Sugar: 37 g; Protein: 45 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 0%; Iron: 13%; Calcium: 1%

 

Pour, mix, go further. 

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