Instant Pot Brown Sugar Garlic Chicken

Instant Pot Brown Sugar Garlic Chicken

This Instant Pot Brown Sugar Garlic Chicken thigh meal could be your new favorite chicken dish.

Not only is it deliciously yummy, but perfectly cooked and smothered in a sauce thats sweet and spicy.

The sweetness is for the brown sugar, and the small amount of heat or spiciness is for the Honey Gochujang Sauce (Asian sauce).

Korean Honey Gochujang Sauce
Sweet & Spicy

Honey gochujang sauce is savory, sweet & spicy all in the same bite. The sauce is great for dipping, cooking and marinading.

This is a versatile recipe, as it is boneless and skinless chicken thighs, you can shred the meat to make tacos or even a pulled pork sandwich, but with shredded chicken.


Try These Recipes Replacing The Protein With Brown Sugar Garlic Chicken


Instant Pot Brown Sugar Garlic Chicken

3 pounds chicken thighs, boneless and skinless

½ cup brown sugar

8 cloves garlic minced

2 tablespoon honey gochujang sauce

¼ cup soy sauce

¼ cup chicken broth

½ teaspoon pepper

On the Instant Pot turn on sauté mode. Add to the Instant Pot insert brown sugar, garlic, gochujang sauce, chicken broth, soy sauce and black pepper. Bring to a boil just until sugar is melted, while whisking.

Turn sauté mode off. Place chicken thighs in to insert coating meat with sauce. Place lid on Instant Pot and lock. Make sure pressure release is closed.

Turn to manual pressure cooking and set on high for 8 minutes. Allow pressure to release naturally for 5 minutes. Open release valve to let out any remaining pressure.

Remove chicken thighs from Instant Pot and set aside.

Turn the Instant Pot to sauté mode. Bring sauce to a boil.

Mix together 1-2 teaspoons of cornstarch and cold water. Next pour into boiling sauce and stir together until thickened.

Turn off sauté mode and place chicken back the the sauce and coat.

Instant Pot Brown Sugar Garlic Chicken

Plate and serve with rice or a vegetable. Garnish with chopped cilantro.

We guarantee the entire family will eat a full serving and will ask for seconds without any complaints. And that should tell you there’s something special going on.

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Instant Pot Chicken Cacciatore

Chicken Cacciatore made in an Instant Pot produces tender, juicy, fall-apart chicken. This recipe is easy, simple and rustic Italian comfort food at its best.

With the Instant Pot, you get a plate of Chicken Cacciatore in just about 40 minutes compared to a bake cacciatore in under 1.5 hours.

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

There are many versions of how cacciatore is prepared in Italy.

In southern Italy, cacciatore is typically made with red wine, while in northern Italy, they use white wines.

In the north chicken is the main source of protein for the recipe, whereas in southern Italy, salami replaces chicken as the primary source of protein.


Read More Here About The Delightful Differences between Northern and Southern Italian Cuisine


Cacciatore is one of the most universal, classic, yet customizable dishes. Italy even has a national food day for the recipe, Oct.15th.

Instant Pot Chicken Cacciatore

1 tablespoon olive oil 

1/2 medium onion chopped

6 boneless, skinless chicken thighs

1 (28 fluid ounce) can fire roasted crushed tomatoes with juices

2 tablespoons tomato paste

1 red bell pepper chopped

1 large carrot sliced

6 cloves garlic minced

Leaves from 4 sprigs fresh thyme

1/2 teaspoon dried oregano

1/4 cup pitted Kalamata olives

Salt & pepper to taste

1 tablespoon fresh basil sliced thin

1 tablespoon fresh parsley chopped

Add the olive oil and onion to your Instant Pot. Sauté for 3 minutes.

Add the chicken to the Instant Pot and cook for 2 minutes/side.

Add the crushed tomatoes, tomato paste, red pepper, carrot, garlic, thyme, and oregano. Close the lid and set the valve on “sealing”.

Cook on high pressure for 10 minutes (it’ll take 10-15 minutes for it to get up to pressure). 

Once the countdown has finished, let the pressure release naturally for 15 minutes. You can then manually release the rest of the pressure.

Season with salt & pepper and stir in the olives, basil, and parsley.


Deliciously Yummy Italian Side Dishes


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Instant Pot Garlic Lemon Chicken Thighs

Instant Pot Italian Garlic Lemon Chicken Thighs

Chicken thighs are one of the most flavorful part of a cooked chicken. So flavorful, that when cooked in the Instant Pot they come out tender, juicy, and so deliciously yummy.

We love Sweet & Spicy Bacon Wrapped Chicken Thighs, but these lemon garlic chicken thighs get thumbs up as well. And the recipe is one of our new favorites.

This recipe is all about the lemon garlic sauce: made with chicken stock, garlic and lemon. Top that when plated with cilantro, you have yourself a deliciously yummy plate of chicken thighs.


You’ll Be Glad You Learned How To Successfully De-Bone Chicken Thighs – with recipes


Instant Pot Garlic Lemon Chicken Thighs

Instant Pot Garlic Lemon Chicken Thighs

2 1/2 lb. bone-in, skin on chicken thighs (about 4 to 6 thighs, depending on the size)

1 tsp. salt, plus more to taste

1/2 tsp. ground black pepper, plus more to taste

1/2 tsp. paprika

1/2 tsp. Italian seasoning

1 1/2 tbsp. olive oil

3 cloves garlic, peeled and smashed

3 lemon slices

1 cup chicken stock

1 tbsp. cornstarch

Chopped fresh cilantro, for serving.

Trim any excess skin that stretches beyond the top of the chicken thighs.

In a small bowl, combine the salt, pepper, paprika and Italian seasoning. Sprinkle all over both sides of the chicken thighs.

Set your Instant Pot to the sauté setting and let the insert heat until very hot (it takes 2 to 3 minutes to heat up). Add the olive oil to the base of the pot, then 1/2 of the chicken thighs, skin-side down. Cook until golden brown, 5 to 7 minutes.

Remove the thighs to a plate. Repeat with the remaining chicken thighs, then transfer to a plate. Turn off the Instant Pot.

Add the garlic, lemon slices, and chicken stock to the pot. Scrape any browned bits from the bottom of the pot with a wooden spoon. Nestle the chicken thighs skin-side up in the pot (you may have to shingle them slightly).

Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 15 minutes.

When timer is up, let the pressure release naturally for 20 minutes, then manually release any remaining pressure. Remove the lid and transfer the thighs to a plate. Cover loosely with foil to keep warm.

Discard the lemon slices and garlic and return the Instant pot to the sauté setting. In a small bowl, whisk together 2 tablespoons of water and the cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened. Turn off the Instant Pot. Season with more salt and pepper to taste.

Instant Pot Garlic Lemon Chicken Thighs

Serve the chicken with a drizzle of the sauce, topped with chopped fresh cilantro.


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Instant Pot – How to Pouch Chicken Thighs

Instant Pot – How to Pouch Chicken Thighs

From Instant Pot, the Easy Zero-Minute Method to pouching chicken thighs.

This is a versatile recipe that yields juicy & tender chicken thighs you can slice, shred, or dice for salads, sandwiches, wraps, and so much more.

Instant Pot – How to Pouch Chicken Thighs

4 boneless skinless chicken thighs READ MORE ABOUT – How To Successfully De-Bone Chicken Thighs

4 cups cold water

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

5 teaspoons Himalayan salt

Add seasonings to inner pot of the Instant Pot. Next add the 4 cups of water.

Add the chicken thighs to the seasoned water, making sure they are fully submerged.

Pressure Cook at High Pressure for 0 minutes (zero minute), then 9 minutes Natural Release.


Cooks Notes

By using the Zero-Minute Method, the Instant Pot uses the heat from the “Pressurize” Stage and “Depressurize” Stage to pouch the chicken thighs.


After 9 minutes, rapid release the rest of the presser from the Instant Pot.

After removing lid, remove chicken thighs from inner pot and place on a cutting board. Let rest for 5 minutes.

After thighs have rested, with two dinner forks begin to shred the meat.

At this point, you have a choice of how you would like to use the shredded thigh meat.

Our suggestion would be to turn that meat into a pulled chicken thigh.

First, start by adding your favorite bbq sauce or find a recipe here Homemade Honey Barbecue Sauce.

After you’ve mixed in some bbq sauce, let’s turn that pulled chicken thigh in a sandwich.

Just get a hamburger bun and spoon on some chicken meat on one half of the bun and top that with the other half.

Here are some great sides for your pouched pulled chicken thigh sandwiches.


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Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Instant Pot Blueberry French Toast Casserole

If you love french toast, then this easy breakfast recipe is perfect for a quick family breakfast or brunch.

Tangy blueberries, crunchy pecans and a sweet Maple-Banana syrup take this French toast to a whole new level, yet it’s
simple enough to become an everyday favorite.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

The Maple-Banana Syrup

1 ripe banana, mashed

2-3 heaping tablespoons full fat Greek yogurt

2 tablespoons whole milk

1/4 cup real maple syrup

1/2 teaspoon lemon juice, helps to retard browning of banana

Combine all ingredients in a small sauce pan over medium heat. Stir until warmed. Set aside.

Maple-Banana Syrup
Maple-Banana Syrup

For The Blueberry French Toast Casserole

4 cups (about 4-5 large slices) stale or toasted sourdough bread, cut into 1-inch cubes

6 ounces blueberries, rinsed and patted dry

4 large eggs

3/4 cup whole milk

1/2 cup heavy cream

1 tablespoon maple syrup

1 ½ tsp. pure vanilla extract

½ tsp. ground cinnamon

⅛ tsp. ground cardamom

2 tsp. sugar or coconut sugar

Butter or coconut oil

1/4 cup Pecans, chopped

Banana-Maple syrup for serving

Place the stainless steel inner pot into the Instant Pot and add 2 cups of water.

Grease a 7-8 inch round baking dish or springform pan that will fit into the inner pot of the Instant Pot.

In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and cardamom. Add cubed bread to egg mixture and combine. Next add berries and mix in.

Spoon bread-egg mixture into the prepared pan. Let rest 3-4 minutes.

Cover baking dish with aluminum foil. Place pan onto trivet and lower into the Instant Pot.

Secure and lock Instant Pot lid and flip pressure valve to ‘Sealing’ position.

Select the ‘Manual’ or ‘Pressure Cook’ function and adjust cooking time to 17 minutes.

When done cooking, quick release pressure.

Turn broiler of oven to High and place a rack 6-8 inches below broiler element.

Using silicone gloves, remove baking dish from Instant Pot. Carefully remove foil covering and sprinkle casserole with sugar. Place under broiler for 2-3 minutes or until top is nicely browned.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Serve with with Banana-Maple syrup, and chopped pecans, if desired.


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Instant Pot Asparagus & Brussels Sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

Fresh asparagus, Brussels sprouts, eggs, cream and cheese make this Instant Pot frittata a deliciously yummy breakfast that’s perfect for any occasion.

It’s an easy recipe with simple steps and ingredients and is the perfect recipe for your Instant Pot.

The Frittata is sometimes called the Italian version of an omelette. The Frittata has often been called an Italian open faced omelette.

The fillings can be endless possibilities. meats, cheese, vegetables, potatoes or pasta.

A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.

History of the Frittata

According to Alan Davidson author of The Penguin Companion to Food, writes saying that we are finding out many of our favorite dishes had their beginnings in Persia which is close to the fertile crescent, and the frittata most likely started with their version called Ku Ku and moved to Spain where it became the Spanish Tortilla which is mostly layered sliced fried potatoes and the egg base.

This egg and potato omlete became popular in many countries spreading to Northern Africa, then probably made it’s way to Italy where they put a nice Italian spin on it, adding other ingredients along with the potato to make the frittata.

Using the Instant Pot to make a frittata is fast and easy.

Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

2 Asparagus spires, hard ends remove, chopped

1 Brussels sprout head, end removed, chopped

2 heads of shallot, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper 

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add vegetables and sauté until shallots are fragrant.

Remove sautéed vegetables and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Cut into four servings. Plate and garnish with sour cream and fresh Basil leaf.

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Instant Pot Meatloaf

Instant Pot Meatloaf

Meatloaf is a dish of ground beef that is typically combined with other ingredients and formed into the shape of a loaf, then baked or smoked.

The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan.

Instant Pot Meatloaf
Instant Pot Meatloaf in a Baking Pan

After a meatloaf is baked for around forty minutes, it is usually topped with some sort of sauce, usually tomato. Other variations top meatloaf with brown gravy or barbecue sauce.

Fun Facts About The Meatloaf

Meatloaf ranks high among America’s favorite comfort foods. It was made famous during the Great Depression.

The Vietnamese version of a meatloaf is called chả (a Vietnam sausage). It is boiled rather than baked or smoked.

In the UK there are regional pork meatloaf dishes known as haslet, which can be eaten cold or hot.

Meatloaf is a traditional German, Scandinavian dish and in Belgian meatloaf is referenced as a loaf-bread.

The American style meatloaf is a cousin to the Dutch meatball.


If Your A Meatloaf Lover – Then You’ll Love Making This Stuffed Meatloaf with Spinach Salami and Cheese


It wasn’t until the late 1800s that the American meatloaf appeared in American cuisine. It was inspired by recipes of the time offered by manufacturers of the newly invented meat grinder.

The first modern American meatloaf was not a dinner time recipe, but originally it was served as a breakfast option.

Instant Pot Meatloaf

2 pounds ground beef

1 cup dry bread crumbs

½ cup diced onion

½ apple – peeled, cored, and diced

2 teaspoons garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

Topping

⅓ cup ketchup

2 tablespoons prepared yellow mustard

2 tablespoons brown sugar

Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.

Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.

Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack.

Close and lock the lid; seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Release cooker pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.

Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.

Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

Instant Pot Meatloaf

Serve warm with a side dish and a fresh salad.

Try this ground beef recipe – Cheesy Ground Beef Pasta Skillet – Gluten-free.


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Instant Pot Mongolian Beef

Mongolian Beef next to Orange Chicken is a favorite take-out dish.

This recipe is deliciously yummy. It’s better than the restaurant version.

It’s easy to make, with a saucy, tender beef out come and it’s ready in under 30 minutes with the Instant Pot.

That’s faster then the time you’ll spend ordering it on line and waiting for it to arrive.

Mongolian Beef is a very fast stir-fry that can be done on the stovetop.

With this Instant Pot version, the beef cooks up infused with so much flavor, and as mentioned prior, every bite is juicy, tender meat.

Instant Pot Mongolian Beef

2 pound flank steak cut into thin strips

½ cup cornstarch

2 tablespoon rice vinegar

1 cup soy sauce

⅔ cup water

4 cloves garlic minced

1 teaspoon ginger minced

1 cup brown sugar packed

½ teaspoon red pepper flakes

3 tablespoon sesame oil

2 green onions chopped

2 tablespoon sesame seeds

Prepare the Beef

In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.

Make the Sauce

In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.

Turn your Instant Pot to the saute setting.

Sear the Beef

Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef.

Return all the beef to the pot and press the cancel button on your Instant Pot. Pour the sauce over the beef and stir well.

Cook

Close the lid. Set the Instant Pot to Pressure Cook – Custom – high pressure and set the timer to 10 minutes.

When cooking is complete, use a quick release to depressurize.

Stir in the green onions and garnish with sesame seeds. Serve over rice.


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Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Steel-cut oats, also called pinhead oats, coarse oatmeal, or Irish oatmeal are groats of whole oats which have been chopped into two or three pinhead-sized pieces.

The pieces can then be processed to make rolled oat flakes, of smaller size than flakes of whole groats.

Steel-cutting produces oatmeal with a chewier and coarser texture than other processes.

When cooked correctly, steel-cut oats provide a hearty and deliciously yummy breakfast.

Unlike rolled oats, steel-cut oats take a bit longer to cook.

They typically take 15-30 minutes to cook, depending on the brand and amount.

You can reduce the cooking time by pre-soaking the oats in water the night before.

This Instant Pot recipe takes only 22 minutes.

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

1 cup steel cut oats

2 tablespoons butter

1/4 cup maple syrup

1/4 cup brown sugar

1/2 cup pecans, chopped

1 small banana, diced

1 pinch salt

Add butter, sugar, syrup, oats, and water to Instant Pot inner pot. Stir until combined.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook (Custom) High. Natural Venting, 12 minutes.

Release pressure – Natural venting, 10 minutes.

Move steam release handle to Venting, to release any remaining pressure.

Stir oatmeal until desired consistency.

Ladle four small cereal bowls with oatmeal. Divide and top the chopped pecans and diced bananas among the four bowls.

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Add desired amount of heavy cream or if desired, whole milk or half-n-half.


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Instant Pot Gluten-Free Feta Pasta

A deliciously yummy gluten-free pasta dish that is easy to make, and uses only a handful of ingredients, and comes together in under 40 minutes.

It’s loaded with Mediterranean flavor and is the perfect pasta comfort meal that includes delicious Greek feta cheese, garlic infused olive oil, crushed red pepper flakes and colorful cherry tomatoes.

Instant Pot Gluten-free Feta Pasta

1 pound box red lentil penne pasta

2 pints colorful cherry tomatoes

1 block Greek Feta (8oz)

1/2 cup garlic infused olive oil + 2 tablespoons to finish

1 cup fresh basil (not packed, loose)

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1 cup water

Place insert into Instant Pot. Add cherry tomatoes and place feta cheese on top.

Sprinkle into Instant Pot salt, pepper, red pepper flakes, and finish with oil.

Place lid over pot and lock. Use pressure cook custom. Set to cook low for 20 minutes. Once done, release pressure valve. When all pressure is released unlock and remove lid. Remove tomatoes & feta cheese. Set aside.

Place pasta and water into Instant pot. Pour tomatoes and feta on top of pasta. Lock lid and close pressure vent.

Pressure cooker custom high for 4 minutes. When done, quick release pressure. Remove lid and stir well. Add basil leaves, and gently stir.

Plate as a side dish or add cooked ground beef or chicken to make as a main meal.


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