Instant Pot Chicken Chili Garlic Soy Sauce

Instant Pot Chicken Chili Garlic Soy Sauce

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This delicious Instant Pot Chicken Chili Garlic Soy Sauce is an easy weeknight dinner


  • 1 TSP olive oil
  • 1 TSP lemon juice
  • ½ TSP raw ginger or ¼ tsp ginger powder
  • 2 TBSP soy sauce
  • 1/8 TSP chili powder
  • salt
  • black pepper
  • 1 TSP honey
  • ½ medium onion, sliced
  • 1 LB chicken breast
  • ¼ cup water
  • 23 garlic cloves
  • Green onions for garnish


  1. Rinse and pat dry the chicken with paper towel.
  2. In a small bowl combine olive oil, lemon juice, ginger, soy sauce, chili powder, salt, black pepper & honey and mix well. Rub spice mixture into chicken.
  3. Cut a small hole into the thicker part of each chicken piece and insert the garlic cloves.
  4. Add water, then chicken and sliced onion to instant pot steel container and insert to instant pot.
  5. Make sure valve is closed and set to high pressure cook for 10 minutes.
  6. When pressure cook is done, let it naturally release for 5 to 8 minutes. 
  7. Then press the vent button to release the rest of the pressure.
  8. Slowly and carefully open the lid and check the internal temperature with an instant-read thermometer at the thickest part of the chicken. If chicken is bone-in, make sure the thermometer doesn’t touch the bone. The chicken should register 165 degrees F. If it is below 160 degrees F, reseal and cook a few additional minutes. If the chicken is at 160 but not yet 165, you can simply set the lid on top and let it sit for another 5 minutes, or until it reaches 165 degrees F.


Cook/bake time may change when changing ingredients portions.

Nutrition facts is an estimate

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