🍯 What Makes This Recipe So Good
There is so much flavor in this recipe – way beyond just honey and garlic. You’ll be super impressed by the depth and richness you get from just a handful of seriously basic ingredients. This honey garlic chicken is an Instant Pot recipe, so you know what that means! Minimal effort, quick cook time, and simple clean-up. If you don’t have a pressure cooker yet, consider this your sign to get one. The sauce becomes kind of sticky when it thickens, which means it’ll coat every piece of chicken SO well. THAT means there’s sauce in every single bite – no randomly bland or bare spots.
👩🏼‍🍳 Chef’s Tips
You might be looking at the ingredients and thinking “ummmmm where’s all the liquid?”. Don’t panic! Sautéing the chicken pieces in oil brings out some of the natural juices from the meat, so you’ll have a little liquid right from the start. Between that and the ingredients in the honey garlic sauce, I’ve found that there’s enough here to prevent a burn notice on your pressure cooker. Along those lines, it’s imperative that you scrape up any bits of honey garlic chicken that may have stuck to the bottom of the Instant Pot when you add the sauce. If there’s any food stuck to the bottom of the pot, you will definitely get that burn warning. Between the salt on the chicken, the salt added to the honey garlic sauce, the salt in the soy sauce, and the salt in the ketchup… this could be a lot for anyone sensitive to salt or sodium. Don’t worry – you can adjust it! First, only salt the chicken “to taste”. If you’re not wild about salt, you don’t have to use a lot here. With the sauce, you can start out with just ¼ or even ⅛ teaspoon, rather than ½ teaspoon. Taste it right before serving and add a little more salt then if needed. Using low-sodium soy sauce and a reduced salt or no salt ketchup will help, too. For the record, I don’t find the dish too salty by any means, but everyone’s palates are different!
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