INSTANT POT HONEY GARLIC CHICKEN AND CARROTS (pressure cooker)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 461.1
- Total Fat: 15.1 g
- Cholesterol: 0.0 mg
- Sodium: 2,109.3 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 3.2 g
- Protein: 30.5 g
View full nutritional breakdown of INSTANT POT HONEY GARLIC CHICKEN AND CARROTS (pressure cooker) calories by ingredient
Introduction
This recipe makes more sauce than you will use (but nutritional count is for all of it, I could not figure a way to adjust it), you can add in more chicken if desired. This recipe makes more sauce than you will use (but nutritional count is for all of it, I could not figure a way to adjust it), you can add in more chicken if desired.Number of Servings: 4
Ingredients
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4 skinless, boneless chicken thighs (can use more), trimmed of fat
fresh ground pepper
garlic powder
½ cup honey
½ cup soy sauce
½ cup water
¼ cup ketchup
5 cloves garlic, chopped
1 tablespoon fresh basil, chopped
¼ teaspoon red pepper flakes (more or less to desired spiciness)
1 pound baby carrots
1 tablespoon cornstarch
2 tablespoons cold water
Tips
Perfect to serve with rice.
Directions
Spray Instant Pot liner with an olive oil cooking spray or use a half tablespoon olive oil (add this to the nutritional count if you use it).
Set Instant Pot to Saute / More and let it heat up for a few minutes.
Sprinkle thighs with fresh pepper and garlic powder.
Put into hot Instant Pot and brown on both sides which will only take a couple of minutes per side.
Meanwhile, in a small bowl, whisk together honey, soy sauce, water, ketchup, garlic, basil and red pepper flakes.
Add carrots on top of the browned chicken.
Pour sauce over the carrots and chicken.
Set Instant Pot to Manual / High Pressure for 5 minutes then Quick Release (QR).
Using a slotted spoon, remove chicken and carrots and set on a plate covered with foil to keep hot.
In a small bowl, mix up the cornstarch with cold water using a fork or whisk.
Add cornstarch mixture to the sauce in the Instant Pot and whisk together. Set the Instant Pot to Saute / More again. Let boil while whisking for a couple of minutes until the sauce thickens.
Spoon sauce over chicken and carrots and serve.
Serving Size: Makes 4 portions of 1.5 chicken thighs and 1/4 of the carrots.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Set Instant Pot to Saute / More and let it heat up for a few minutes.
Sprinkle thighs with fresh pepper and garlic powder.
Put into hot Instant Pot and brown on both sides which will only take a couple of minutes per side.
Meanwhile, in a small bowl, whisk together honey, soy sauce, water, ketchup, garlic, basil and red pepper flakes.
Add carrots on top of the browned chicken.
Pour sauce over the carrots and chicken.
Set Instant Pot to Manual / High Pressure for 5 minutes then Quick Release (QR).
Using a slotted spoon, remove chicken and carrots and set on a plate covered with foil to keep hot.
In a small bowl, mix up the cornstarch with cold water using a fork or whisk.
Add cornstarch mixture to the sauce in the Instant Pot and whisk together. Set the Instant Pot to Saute / More again. Let boil while whisking for a couple of minutes until the sauce thickens.
Spoon sauce over chicken and carrots and serve.
Serving Size: Makes 4 portions of 1.5 chicken thighs and 1/4 of the carrots.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Member Ratings For This Recipe
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