Meal Prep: Pressure Cooker Honey-Ginger Chicken
- 1½ pounds boneless, skinless chicken breast, cut into ½-inch chunks
- 1 yellow onion, diced
- 4 garlic cloves, smashed
- ½ cup honey
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- salt and ground black pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
For best results, we recommend using:
- Mix chicken, onion, and garlic together in your pressure cooker insert.
- Stir honey, soy sauce, ginger, lime juice, sesame oil, and rice vinegar together in a bowl; pour over the chicken mixture and stir.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Stir the cornstarch into the water with a fork to dissolve; stir into the sauce.
- Press Sauté.
- Bring sauce to a simmer and cook, stirring frequently, until thickened, 2 to 3 minutes.
Your pressure cooker will tenderize onion and garlic and keep chicken moist while using very little oil, making it a great tool to reduce your fat intake. This recipe also calls for reduced-sodium soy sauce. These "Less Sodium" versions are made the same way as regular soy sauce, but about 40 percent of the salt is taken out post-brewing.
What others are saying
Amy D says:
Very yummy! I used ginger paste and lemon juice because that is what I had. Made enough for two adults and a toddler with enough leftover for one lunch. So I would double it next time to get some more leftovers as it tasted great reheated. Chicken was moist and not overdone. Great flavor.
Stephanie D says:
This was so easy. I literally threw all the ingredients in the pot and was good to go. Normally I would sear the chicken first in oil, but didn't have to do that with this recipe. It's such a time saver.
Leah M says:
This was an easy recipe to make in my Multipot. I did ginger paste (added a little extra), and was pleased with the way it came out. I also used boneless, skinless chicken thighs instead of breasts.
Kelly Minasi says:
Was delicious just as directed. So good, no leftovers.
Tarragon Boi says:
This was great! I bet you could probably get away with not using the pressure cooker and get a really similar result, but it wouldn't be as easy and the chicken would be a little more firm.
Annie Chambers Myott says:
I only subbed chicken breasts for thighs and added a little more time in the cooker. I also squeezed a little extra lime and added a tiny bit extra ginger. Yummy and so easy!!