Honey Butter Chicken Pressure Cooker Recipe
This Honey Butter Chicken is sweet, sticky, pressure-cooked to perfection, and packed with flavor. Juicy chicken thighs coated in a rich honey butter glaze make this a go-to comfort dish that's fast and satisfying.
Equipment
- 1 Mixing bowl Medium sized
- 1 Large pan For browning chicken
- 1 Pressure cooker For final cooking
Ingredients
Main ingredients
- 600 g Boneless skinless chicken thighs cut into large bite-sized chunks
- 50 g Flour for coating the chicken
- 1 teaspoon Salt
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 tablespoon Unsalted butter for frying
- 1 tablespoon Olive oil
- 110 g Honey
- 5 tablespoon Unsalted butter diced into chunks for sauce
- 2 tablespoon Apple cider vinegar
- 1 tablespoon Soy sauce
- Salt and black pepper to taste
Instructions
Instructions
- Toss chicken chunks in a mix of flour, salt, onion powder, garlic powder, and black pepper until coated.
- Heat 1 tablespoon butter and olive oil in a skillet over medium-high heat. Brown chicken for 6–8 minutes until golden, then transfer to a plate.
- Lower heat to medium. Add honey, diced butter, apple cider vinegar, and soy sauce. Stir until butter melts and sauce is smooth.
- Simmer sauce for 2–3 minutes until slightly thickened.
- Return chicken to skillet and coat in sauce. Cook another 2–3 minutes, then transfer to pressure cooker. Lock lid and cook, using quick release when done.
- Season with salt and pepper to taste and serve hot. Enjoy!
Video
https://youtube.com/watch?v=PCJfZfaVkSs%3Ffeature%3Doembed
Notes
Make sure to quick release at the end to prevent overcooking. Serve with rice or mashed potatoes to soak up the sauce.