Instant Pot Honey Garlic Chicken and Carrots

I whipped up Instant Pot Honey Garlic Chicken and Carrots tonight because I had four chicken thighs in the refrigerator that needed to be cooked.  The rest of the ingredients I had in the pantry so I had everything on hand.  (Well the carrots were in the refrigerator and the basil was on in my herb garden).  My husband has headed back to Hawaii so it’s just my son and I here at home so I needed to make something that he would like.  Luckily, he’s not a picky eater and he loves cooked baby carrots.

I will say that with even only 1/4 teaspoon of red pepper flakes, this turned out a tiny bit spicy and my son needed a couple of juice boxes while eating this so take that into consideration while adding the pepper flakes.  It was perfect served with white rice on the side, drizzled with the sauce.  Speaking of the sauce, this made a lot more sauce than I needed so while I cooked it with four chicken thighs, you could easily double the amount of chicken, which would double the amount of servings.  You could also use chicken breasts as long as they aren’t too thick, or if they are on the thicker side, add a couple of minutes to the Instant Pot manual cooking time.

Instant Pot Honey Garlic Chicken and Carrots

www.skinnymerecipes.com
Serves 4 (or more if you use more chicken), Serving size: 1 chicken thigh & 1/4 of the carrots, Calories 243, Fat 7 g, Saturated Fat 2 g, Carbs 31 g, Fiber 3 g, Net Carbs 28 g, Sugars 25 g, Protein 21 g, Weight Watcher’s Points Plus: 7 points, Weight Watcher’s SmartPoints: 5 points

Ingredients:

• 4 skinless, boneless chicken thighs (can use more), trimmed of fat
• fresh ground pepper
• garlic powder
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup ketchup
• 5 cloves garlic, chopped
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon red pepper flakes (more or less to desired spiciness)
• 1 pound baby carrots
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions:

Spray Instant Pot liner with an olive oil cooking spray or use a half tablespoon olive oil.  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.

5 from 1 reviews

Instant Pot Honey Garlic Chicken and Carrots

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Donna Anthony

Serves: 4 or more

Ingredients

• 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

Directions

1. Spray Instant Pot liner with an olive oil cooking spray or use a half tablespoon olive oil. Set Instant Pot to Saute / More and let it heat up for a few minutes.
2. Sprinkle thighs with fresh pepper and garlic powder.
3. Put into hot Instant Pot and brown on both sides which will only take a couple of minutes per side.
4. Meanwhile, in a small bowl, whisk together honey, soy sauce, water, ketchup, garlic, basil and red pepper flakes.
5. Add carrots on top of the browned chicken.
6. Pour sauce over the carrots and chicken.
7. Set Instant Pot to Manual / High Pressure for 5 minutes then Quick Release (QR).
8. Using a slotted spoon, remove chicken and carrots and set on a plate covered with foil to keep hot.
9. In a small bowl, mix up the cornstarch with cold water using a fork or whisk.
10. 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.
11. Spoon sauce over chicken and carrots and serve.

Notes

This recipe makes more sauce than you will use, you can add in more chicken if desired. This is perfect to serve with rice.

Nutrition Information

Serving size: 1 thigh & carrots Calories: 243 Carbohydrates: 31 Fiber: 3 Net Carbs: 28 Sugars: 25 Protein: 21 Fat: 7 Saturated Fat: 2 Weight Watchers Points Plus: 7 Weight Watchers SmartPoints: 5

3.5.3229