Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.
Nutrition Facts (per serving)
305
Calories
14g
Fat
26g
Carbs
20g
Protein
