Skinless Boneless Chicken Breast Recipe 03: Instapot Honey Garlic Chicken Breast
Sweet and tangy, this chicken breast recipe is a great twist on an Asian classic. Grab a set of chopsticks and get ready to find a new weeknight favorite!
Instapot Honey Garlic Chicken Breast
- ⅓ c. chicken broth
- ¼ c. soy sauce
- ¼ c. honey
- 2 cloves garlic minced
- ¼ tsp. pepper
- 1 ½ lb. boneless skinless chicken breast
- 2 tsp. cornstarch
- Begin by whisking together the broth, soy sauce, honey, garlic, and pepper until combined. Then pour the soy mixture into the Instapot and place the chicken breasts inside. Next, seal the lid and steam valve and cook according to the manufacturer's instructions, but setting the timer to 10-12 minutes usually does the trick. The Instapot will build pressure, seal, then count down until the timer runs out. Allows the pressure to naturally release for at least 10 minutes before manually releasing the rest.
- When the chicken has reached 165°, remove the chicken from the pot and turn the Instapot to "saute". Mix the cornstarch with 1 tbsp. water and then whisk into the sauce in the Instapot. Allow the sauce to cook until it begins to thicken, then remove the inner pot. Slice the chicken breast and place back into the inner pot before tossing the sauce and chicken together. Then serve and enjoy!