Pressure-cooker Honey Garlic Chicken and Rice is a flavorful, simple dinner for busy weeknights. The electric pressure cooker makes this family-friendly meal a breeze!
School starts for our kids tomorrow. We're dealing with statewide wildfires and the #1 city with the worst air quality in the world. Crazy weeks call for fast, simple, tasty dinners!
Pressure-cooker Honey Garlic Chicken
This Pressure-cooker Honey Garlic Chicken and Rice is an simple, fast dinner. We love how this family-friendly dish comes together quickly thanks to your electric pressure cooker or multi-cooker.
It's sweet with honey, has a bit of spice thanks to the garlic, and the chicken is coated with a umami bomb sauce.
Ingredients you need to make Pressure-cooker honey garlic chicken and rice
Sesame oil – Sesame oil adds a rich flavor to the base of the dish. If you don't have sesame oil, you can use olive oil or avocado oil.
Chicken breast – You can use chicken breasts or chicken breast tenderloins, as long as they are cut into similar size pieces.
Garlic – We use 4 cloves, but you can use less if you prefer.
Soy Sauce – use whatever soy sauce you have on hand. If you are avoiding soy or gluten, you can use coconut aminos like We do. The flavor is quite similar (and We actually like coconut aminos better than most soy sauce).
Honey – The recipe calls for 3 tablespoons, which creates a sweet honey soy garlic sauce.
Apple Cider Vinegar – this adds a nice additional layer of flavor to the sauce. However, you can substitute white wine vinegar or rice wine vinegar. If you do this, We would suggest adding another teaspoon of soy sauce for more flavor.
Sesame seeds and green onions – these are optional but truly complete this dish.
Jasmine rice
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
How do you make this simple chicken dinner in the Pressure-cooker?
This recipe is simple to make and comes together quickly, thanks to the Pressure-cooker or other multi-cooker.
Start by pouring sesame oil into the bottom of the Pressure-cooker insert.
In one bowl, whisk together the chicken broth, honey, soy sauce, apple cider vinegar. Set aside.
Add chicken and garlic to the pot. Pour the liquid broth mixture over the chicken and use a spoon to spread the chicken out evenly across the bottom of the pan.
Place the lid on the Pressure-cooker and seal it. Press MANUAL or PRESSURE COOK on the Pressure-cooker and set it on high for 8 minutes.
While the chicken is cooking, create a thickening slurry by whisking together the cornstarch and water in a small bowl. Set this aside.
At the end of the countdown time on your Pressure-cooker, allow the pressure to release naturally for 10 minutes (AKA natural release). Then after those 10 minutes, turn the knob to quick release.
When the pin drops, carefully open the lid. Pour in the cornstarch water slurry, turn the Pressure-cooker to SAUTE setting, and mix the slurry into the sauce and over the chicken. Keep stirring and allow the sauce to thick for about 2-3 minutes.
Garnish with sesame seeds and sliced green onions. Serve immediately with rice or noodles.
How do you serve this Pressure-cooker dinner?
We love this chicken dish served over a heaping serving of jasmine rice.
You can also serve this with lightly sauced ramen noodles for a warm, comforting dish.
Or, refrigerate the chicken after it's cooked. Then serve it as a cold noodle dish with cooked and chilled rice noodles.
What wine pairs with Pressure-cooker honey garlic chicken and rice?
Simply like with teriyaki sauce, We love a good Sauvignon Blanc with honey garlic sauce. The dry, herbaceous, grass-like qualities in a Sauvignon Blanc complement the ginger and soy sauce.
This dish would also pair well with a fine dry Fino Sherry.
More better-than-takeout dinner recipes
- Pressure-cooker Filipino Chicken Adobo
- Pork and Shrimp Wontons in Chili Oil
- Simple, Unfussy Homemade Ramen
- Thai Peanut Curry
- Authentic Filipino Lumpia (egg rolls)
Pressure-cooker Honey Garlic Chicken and Rice
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Servings: 4 people Chicken cooks up quickly and easily in a sweet honey garlic sauce. Serve this tasty family dinner with rice or noodles.Ingredients
- 1 tablespoon sesame oil
- 4-5 chicken breast filets, cut into cubes
- 1/2 cup chicken broth
- 3 tablespoons honey
- 3 tablespoons soy sauce, or coconut aminos
- 2 tablespoons apple cider vinegar
- 3-4 cloves garlic, minced (about 2 tablespoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornstarch, or arrowroot powder
- 2 tablespoons water
- sesame seeds (optional)
- green onions, sliced (optional)
Instructions
- Pour sesame oil into the bottom of the Pressure-cooker insert and spread out so it covers the bottom of the pot.
- In a medium or large bowl, whisk together the chicken broth, honey, soy sauce, apple cider vinegar. Set aside.
- Add chicken and garlic to the pot. Pour the liquid broth mixture over the chicken and use a spoon to spread the chicken out evenly across the bottom of the pan.
- Place the lid on the Pressure-cooker and seal it. Press MANUAL or PRESSURE COOK on the Pressure-cooker and set it on high for 8 minutes.
- While the chicken is cooking, whisk together the cornstarch and water in a small bowl to create a slurry. Set aside.
- At the end of the countdown time on your Pressure-cooker, allow for natural release for 10 minutes, then turn to quick release.
- When the pin drops, carefully open the lid. Pour in the cornstarch water slurry, turn the Pressure-cooker to SAUTE setting, and mix the slurry into the sauce and over the chicken. Keep stirring and allow the sauce to thick for about 2-3 minutes.
- Garnish with sesame seeds and sliced green onions. Serve immediately with rice or noodles.
Notes
Prep tip: Cut the chicken pieces into similarly sized cubes. This helps ensure even cooking in all pieces. Storage tip: Store in an airtight container in the refrigerator for up to 5 days. Store in a freezer-safe container in the freezer for up to two months.Nutrition
Calories: 367 kcal, Carbohydrates: 18 g, Protein: 50 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 145 mg, Sodium: 1418 mg, Potassium: 895 mg, Fiber: 1 g, Sugar: 13 g, Vitamin A: 69 IU, Vitamin C: 3 mg, Calcium: 22 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.