Instant Pot Honey Garlic Chicken
These Instant Pot Honey Garlic Chicken Bowls are a delicious and quick dinner that your entire family will love.
Servings: 4
Calories: 430kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- ¾ cup dry quinoa rinsed
- 1 cup water
- 1 tbsp garlic minced
- ¼ cup honey
- 2 tbsp coconut aminos or reduced sodium soy sauce
- 2 tsp chili garlic sauce or 1 tsp crushed red pepper flakes
- 1 ½ lbs chicken thighs boneless, skinless
- 4 cups broccoli florets, chopped
Instructions
- Spray the inner pot with olive oil cooking spray. Add the rinsed quinoa and 1 cup of water to the inner pot. ¾ cup dry quinoa 1 cup water
- Close and lock the lid. Set the cook time for 1 minute (high pressure). When the cooking time is complete, allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure. Remove the quinoa and set aside.
- Combine the garlic, honey, coconut aminos, and chili garlic sauce in a small bowl and mix well. 1 tbsp garlic ¼ cup honey 2 tbsp coconut aminos 2 tsp chili garlic sauce
- Spray with olive oil cooking spray again. Place the chicken in the pot and pour the sauce over the chicken. 1 ½ lbs chicken thighs
- Close and lock the lid, and set the cook time for 12 minutes (high pressure). When the cook time is complete, quick release the pressure and remove the lid. Transfer the cooked chicken to a cutting board and chop into bite sized pieces.
- Place the trivet in the pot and add the broccoli. It's okay if some of the pieces fall through to the bottom of the pot. 4 cups broccoli
- Close and lock the lid, and set the cook time for 1 minute. When the cook time is complete, use a quick pressure release and then remove the lid.
- Use oven mitts to remove the trivet from the bottom of the instant pot, then add the diced chicken and stir together with the broccoli, making sure to coat the broccoli and chicken in the remaining sauce
- To serve, place the cooked quinoa on a plate or bowl and top with the chicken and broccoli mixture.
Notes
Recipe Tips
- This recipe is great for meal prep! Store in an individual serving size airtight container and keep in the fridge for up to 6 days, or the freezer for up to 2 months. To reheat, thaw the honey garlic chicken bowls, and then microwave each thawed serving for 1 1/2 to 2 minutes.
- Serve with your favorite toppings, such as sesame seeds, green onions, or sriracha sauce.
Nutrition
Calories: 430kcal | Carbohydrates: 47g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 472mg | Potassium: 903mg | Fiber: 5g | Sugar: 21g | Vitamin A: 612IU | Vitamin C: 82mg | Calcium: 80mg | Iron: 4mg