Pressure Cooker Honey-Garlic Chicken
- 4 chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 tablespoons honey
- 2 tablespoons minced garlic
- ½ cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
- optional toppings: sesame seeds, sliced green onion
For best results, we recommend using:
- Season chicken with salt and pepper.
- Heat oil in pressure cooker set to Sauté on Normal. Cook chicken in hot oil until lightly browned, about 5 minutes.
- Press Cancel on cooker.
- Stir soy sauce, ketchup, honey, and garlic together in a small bowl; pour over the chicken. Add ½ cup water and stir.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Remove chicken to a plate.
- Stir cornstarch with 1 tablespoon water to form a slurry; stir briskly into the sauce remaining in the pan until thickened, 1 to 2 minutes.
- Serve chicken with sauce; top with sesame seeds and green onion as desired.
Stir some fresh broccoli, mushrooms, or snow peas into the sauce before cooking to add some vegetable content to this dish. Serve this over rice, quinoa, or whatever grain you like to absorb the flavorful sauce.
For more pressure cooker chicken recipes, you might enjoy:
What others are saying
Patricia DeBisschop says:
I’m obsessed with this recipe. I used bone in thighs and cooked it a bit longer. Absolutely delicious.
Priscilla Myles says:
Great flavor and so easy for a week night dinner. If you have time recommend keeping the chicken marinated longer than what the recipe states!
Pat Hanninen says:
Loved this recipe. Super easy to make and the result is very good.
Marlene Colerico says:
Delicious and super easy. Yum!
D G says:
Pretty good. This was the best meal I’ve made in the pot so far, though it still isn’t up to my usual standards. Is it possible to double recipes in the mp? My main reason for getting the mp was the idea of it being a time saver, but if it means I have to cook every night instead of having left overs, that won’t save me time.
Erin Hudson says:
I paired it with pad Thai noodles instead of rice. Great tasting recipe, quick and convenient. Even the ketchup, even though I was a skeptic about this ingredient at first.
Garcia B says:
I added brown sugar to the sweet sauce and served it over cauliflower rice. Boneless chicken breasts worked nicely.
Melissa P says:
Used boneless, skinless chicken thighs to make this recipe and served over quinoa and broccoli. If I could figure out a way to make everything all at once I’d be winning at life. It was really good!
George Delamea says:
Needed something that I could thrown in the multipot before I fetched the kids from school & would be ready to eat when we got back home, so we could turnaround for baseball practice. This was a winner. Didn't garnish, as it would be wasted on the children, but otherwise was pleased with this as written. Was not 100% sure it would be accepted by the team, but they ate it and had a GREAT practice! Oh! I used elephant garlic, rather than garlic, so I boosted the amount by nearly double.