This Instant Pot Asian Chicken can also be made in a slow cooker. It’s full of flavor and easy to make. A healthy dinner the whole family will love!
Hi friends!
I’m back to share another quick and easy Instant Pot recipe with you guys! Don’t have one yet?? As you can see I’m still loving mine and using it a couple times a week. I have this one (affiliate link). But rest assured, this can also be made in a slow cooker and taste just as good!
Chicken is a staple in our grocery cart every single week so I’m always looking for new ways to flavor it. I made this last week on a whim and it turned out really well so I made it again this week to share with you guys! Start to finish, it only takes about 30 minutes and it super versatile. You could use it to make tacos, serve it with veggies like I did or serve it over rice. I use about one and a half pounds of chicken so we have some leftover because the flavors deepen as it sits!
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Instant Pot Asian Chicken
Pretty much all you have to do here is chop up a few veggies, throw them in the pot, add the chicken and whip up a quick sauce to pour over it. 5 minutes of effort- that’s it! If you’re cooking it in a slow cooker, I’d probably add an extra 1/4 cup broth.
Here’s the recipe:
PrintInstant Pot Asian Chicken
This Instant Pot Asian Chicken can also be made in a slow cooker. It’s full of flavor and easy to make. A healthy dinner the whole family will love!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: serves 4-6 1x
Ingredients
- 1 cup sliced mushrooms (optional…i often sub sweet potatoes)
- 1 cup chopped carrots
- 1 red bell pepper, diced
- 1.5 pounds boneless, skinless chicken breasts
- 1 Tbsp fresh ginger (i use ginger paste)
- 3 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 2 Tbsp honey or maple syrup
- 1/4 cup chicken broth
- 3 cloves garlic, minced
- 1/4 cup ketchup, optional
Instructions
- Place chopped veggies in the bottom of the Instant Pot (or slow cooker).
- Top with chicken breasts.
- In a small bowl, combine remaining ingredients and mix well.
- Pour sauce over chicken.
- For the Instant Pot, use the manual button and set for 15 min. For a slow cooker, cook on low 6-8 hours.
- Use quick pressure release method, shred chicken and serve!
That’s all there is to it! Easy and delicious!
Enjoy!
–Lindsay–
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We are family of no mushrooms. Do you think that it would work out okay without them, or is there a substitute? Also, What is that sweet potato side dish you put with it? It looks yummy too! I just got an instant pot for Christmas and am still experimenting. Thank you for this.
yep! it would be just fine. You could throw another vegetable in there if you wanted to! the sweet potatoes are just chopped, drizzled with olive oil and paprika and roasted at 400 degrees for 20 minutes or so!
This sounds perfect for a busy weeknight dinner! I’ll have to get my crockpot right on it!
Yummy! This looks really good. Definitely pinning!
This looks fab! I don’t have an instant pot but I do love using my slow cooker, so I’ll have to give this a go.
Just started following your blog and love the foods you prepare. Wanted to know if there is a difference between an Instant Pot and an electric pressure cooker?
i think they’re similar….you might have to test out the timing but i think it’ll be similar!
What if I don’t have rice wine vinegar? Can I used rice vinegar instead? Are those at all the same?
yep same thing!
Hello! Do you know adjusted timings for the instant pot for frozen chicken please? Thank you
Honestly not sure. Might be tough because you really don’t want the other stuff to cook very long or it will get mushy and the frozen chicken would take longer. You might have to cook the chicken by itself a little first and then add the other stuff.