Hot Honey Pepper Chicken: A Pressure Cooker Delight
A sweet and spicy honey-pepper glazed chicken dish that's pressure-cooked to tender perfection and served over fluffy white rice. Perfect for busy weeknights with bold flavor in every bite.
Ingredients
Main Ingredients
- 2 cups white rice cooked
- 3-4 boneless skinless chicken breasts diced
- 1 tablespoon vegetable oil
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 3 cloves garlic minced
- 1 bell pepper diced
- ½ cup hot honey
- ¼ cup coconut aminos or soy sauce
- scallions for topping
Instructions
Instructions
- Cook the white rice according to package instructions and set aside.
- Heat vegetable oil in a skillet over medium heat. Add diced chicken, garlic salt, and black pepper. Brown for 6-8 minutes until cooked through.
- Remove the chicken and set aside. Do not wash the skillet.
- Add oil, garlic, red pepper flakes, and diced bell pepper. Sauté for 4-5 minutes until tender.
- Return chicken to skillet. Pour in hot honey and coconut aminos. Stir to coat.
- Transfer mixture to pressure cooker. Lock lid and cook on high for 5 minutes.
- Let pressure release naturally for 10 minutes, then open lid carefully.
Notes
Top with fresh scallions before serving. Great with jasmine rice too!