Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch cubes
- Soy sauce: 1/4 cup
- Honey: 1/4 cup
- Garlic: 4 cloves, minced
- Ketchup: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Cornstarch: 1 tablespoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, honey, minced garlic, ketchup, rice vinegar, cornstarch, and red pepper flakes (if using).
- Step 2: Add the cubed chicken to the bowl and toss to coat evenly with the honey garlic sauce.
- Step 3: Pour the chicken and sauce mixture into the pressure cooker.
- Step 4: Secure the lid and set the pressure cooker to high pressure for 6 minutes.
- Step 5: Once the cooking time is up, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.
- Step 6: Carefully remove the chicken from the pressure cooker. The sauce should have thickened, if not, you can use the saute function for a couple of minutes to thicken. Serve hot over rice or noodles.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- For best results, reheat gently in a skillet with a splash of water to maintain moisture.
- Serve this quick chicken over cauliflower rice for a lower-carb option!
- Don't skip the natural pressure release; it helps the chicken stay extra tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American