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Instant Pot Vegetable Curry

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This Instant Pot Honey Garlic Chicken is a deliciously sweet and savory dish that is quick and easy to make. With tender chicken and a flavorful honey garlic sauce, it’s perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)
  • Salt and pepper, to taste

Instructions

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add garlic and sauté for 1-2 minutes until fragrant.
  3. Add honey, soy sauce, ketchup, apple cider vinegar, and red pepper flakes (if using) to the pot. Stir to combine.
  4. Place the chicken breasts into the Instant Pot and coat them in the sauce.
  5. Close the Instant Pot lid and set the valve to sealing. Cook on ‘Manual’ high pressure for 6 minutes.
  6. Once cooking time is up, perform a quick release of pressure.
  7. Remove the chicken from the pot and set it aside.
  8. If you want a thicker sauce, mix cornstarch and water in a small bowl to create a slurry. Add it to the sauce in the Instant Pot and set it to ‘Sauté’ mode. Stir until the sauce thickens.
  9. Serve the chicken with the sauce poured over the top.

Notes

  • Serve with rice or steamed vegetables for a complete meal.
  • For a spicier version, increase the amount of red pepper flakes.
  • Make sure the chicken is cooked through before removing from the Instant Pot; it should reach an internal temperature of 165°F (74°C).

Nutrition

Keywords: Instant Pot, Honey Garlic, Chicken, Quick, Easy, Pressure Cooker, Weeknight Meal

Find it online: https://yumrecipesnow.com/instant-pot-vegetable-curry/