Honey Ginger Chicken is made quick and easy in the Instant Pot. Get ready for this delicious gluten-free dinner!
If you love your Instant Pot, then you will enjoy this delicious version of Honey Ginger Chicken, it’s a great weeknight dinner.
Have you fallen in love with the Instant Pot? I have tried a variety of delicious recipes; however, I think this Honey Ginger Chicken may be the favorite so far.
We have always made this as Slow Cooker Honey Ginger Chicken; however, this time I decided to try it in the Instant Pot.
It took about 25 minutes on high pressure, and then dinner was done. We like to serve it topped over some rice and with green beans to complete the meal.
It can out falling off the bone in the Instant Pot, but it was just right.
I feel like with the slow cooker the chicken is almost too tender sometimes, this Instant Pot seems to cook it just right. The sauce was the perfect combination to pair over the rice too; it’s similar to a sweet and sour sauce.
The Instant Pot right along with my beloved Air Fryer is becoming a go-to for quick dinners during the week. With activities during the week, it’s almost impossible to get dinner done quickly.
Thankfully, summer is coming. We actually only have 8 weeks left of school, so I’m counting down! I am usually ready for school to start though about a month into the summer, so I’m sure I’ll be counting down to school starting again soon enough.
In the meantime, I’m ready for long evenings outside and a little bit of a slow-down. Plus, it’s almost time to plant the garden. That’s my favorite part of the season!
I love that with using the Instant Pot, I can put it all in and then get busy helping my son with his homework. It’s a win for all of us!
What other recipes have you tried in the Instant Pot? One that we also love is this Gluten Free Instant Pot Vegetable Soup.
Enjoy this Honey Ginger Chicken – we know you will!
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Honey Ginger Chicken Recipe
Ingredients
- 4 medium Chicken Thigh
- 1/2 cup Honey
- 1/4 cup Water
- 1/2 cup Tamari Gluten Free Soy Sauce
- 2 tablespoons Ketchup
- 1 clove Crushed Garlic
- 1/2 teaspoon Ground Ginger
- 1 8 ounce can Pineapple Chunks reserve juice
- 2 tablespoons Cornstarch
- Cooked Rice optional
Instructions
- Put the trivet in the Instant Pot.
- Add the chicken, and then top with the honey, water, soy sauce, ketchup, garlic, and ginger.
- Pour the juice from the pineapples over the chicken but keep the pineapples to garnish.
- Use a brush to evenly brush this mixture all over the chicken thighs.
- Close the nozzle and the lid, then set to manual high pressure for 25 minutes.
- Once it’s done, do a quick release of the pressure, and then remove the lid.
- Remove the chicken and set aside.
- Add in the pineapples and cornstarch to the liquid that is left in the instant pot.
- Set it to sauté, then whisk together for about 5 minutes until the sauce thickens.
- Serve the chicken topped over cooked rice, drizzle with sauce and pineapples.