instant pot slow cooker recipe
- The Best instant pot slow cooker recipe
- Instant Pot Honey Garlic Chicken and Vegetables
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Instant Pot Honey Garlic Chicken and Vegetables Works
- ❓ Frequently Asked Questions About Instant Pot Honey Garlic Chicken and Vegetables
The Best instant pot slow cooker recipe
What I really appreciate about this recipe is how versatile it is. You can throw everything in the pot in the morning and let it cook all day, or use the pressure cook function if you’re short on time. It’s packed with protein and veggies, so I feel good about serving it to my family, and the flavors are always rich and comforting. Plus, it reheats beautifully, so leftovers are just as good the next day. It’s the kind of meal that checks all the boxes—easy, healthy, and something everyone actually wants to eat.
Instant Pot Honey Garlic Chicken and Vegetables
A quick and flavorful one-pot meal featuring tender chicken thighs, crisp vegetables, and a sweet-savory honey garlic sauce. Perfect for busy weeknights with minimal cleanup.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup baby carrots, halved
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup frozen peas
- 1/3 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 green onions, sliced
- 1 tsp sesame seeds
👨🍳Directions
-
1
Set Instant Pot to ‘Sauté’ mode. Add sesame oil and chicken pieces. Cook for 3-4 minutes until lightly browned, stirring occasionally. Remove chicken and set aside. -
2
In the same pot, add garlic and ginger. Sauté for 30 seconds until fragrant. Pour in soy sauce, honey, rice vinegar, and red pepper flakes. Stir well to combine. -
3
Add carrots, bell pepper, and broccoli to the pot. Stir to coat in the sauce. Return chicken to the pot and mix everything together. -
4
Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 5 minutes. Once done, quick-release the pressure. -
5
Open the lid and stir in frozen peas. Switch to ‘Sauté’ mode. In a small bowl, mix cornstarch and water, then pour into the pot. Stir continuously for 1-2 minutes until the sauce thickens. -
6
Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.
🔧Equipment
- Instant Pot (or electric pressure cooker)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Honey Garlic Chicken and Vegetables Works
❓ Frequently Asked Questions About Instant Pot Honey Garlic Chicken and Vegetables
1. Can I use my Instant Pot as a slow cooker?
Yes, you can! The Instant Pot has a slow cooker function that mimics traditional slow cooking. However, there are a few key differences: the Instant Pot heats from the bottom, so you may need to stir occasionally to prevent burning. Also, the “High” setting on an Instant Pot is roughly equivalent to “Low” on a traditional slow cooker, while the “More” setting is closer to “High.” Adjust cooking times accordingly.
2. Do I need to add extra liquid when using the Instant Pot as a slow cooker?
Unlike pressure cooking, the Instant Pot’s slow cooker function doesn’t require as much liquid since it doesn’t build steam. However, you should still include enough liquid (about 1–2 cups for most recipes) to prevent drying out, especially for long cooking times. Check your recipe’s guidelines—some may need less liquid than others.
3. How long does it take to slow cook in an Instant Pot compared to a traditional slow cooker?
Cooking times in the Instant Pot’s slow cooker mode are generally similar to a traditional slow cooker, but there can be slight variations. For example:
– Traditional Slow Cooker (Low): 6–8 hours → Instant Pot (Normal): 6–8 hours
– Traditional Slow Cooker (High): 3–4 hours → Instant Pot (More): 3–4 hours
Always check for doneness, as some recipes may cook faster due to the Instant Pot’s sealed environment.
4. Can I leave the Instant Pot on the slow cooker setting unattended?
While the Instant Pot is designed with safety features, it’s not recommended to leave it unattended for extended periods (e.g., overnight) on the slow cooker setting. Unlike a traditional slow cooker, the Instant Pot’s heating element is more concentrated, which could pose a fire risk if left unmonitored. If you need hands-off cooking, opt for the pressure cooker function instead, as it’s safer for longer unattended use.
5. Why is my food not tender after slow cooking in the Instant Pot?
Several factors could cause this:
– Not enough liquid: Ensure there’s adequate moisture to soften ingredients.
– Cooking time too short: Tough cuts of meat (like beef chuck) may need 6–8 hours on “Normal” or “More.”
– Overfilling the pot: The Instant Pot should be no more than ⅔ full for slow cooking.
– Sealing the lid: Unlike pressure cooking, the slow cooker function works best with the lid slightly ajar (use the “Less” or “Venting” setting) to allow moisture to escape and prevent overcooking. If your pot doesn’t have this option, prop the lid open with a wooden spoon.