A beginner pressure cooker chicken meal with asian flare and a whole lot of taste!
There’s exciting stuff going on recently, and I feel like I’ve been more absent from you guys than I would like. I’ve been on a once a week posting schedule for the last 2, 3, maybe 4 months and to be honest, it’s really all I can handle right now. Maybe that will change in the future, but I’d rather be consistent with one good recipe per week than beating myself up to post multiple times, sacrificing quality for quantity.
So, like I said, I’ve got some exciting news!! I’ve been debating holding onto it until I know more and have done more, but I think it’s time to let it free! The idea of writing an ebook has been something I’ve avoided since becoming a blogger, but really I think it’s because I didn’t have a clear view of what I would write about. The past few months, my pressure cooker recipes have consistently been my top posts and so it’s been super evident that more and more of you are buying/using your pressure cookers on a regular basis and you’re looking for new recipes! Not only are you looking for recipes, you’re looking for simple, good for you recipes, with easily accessible ingredients. Enter, my ebook project! A 30 Day Pressure Cooker Meal Plan ebook; release date TBD, but I’m shooting for Late March or Early April. Stay tuned!
This new recipe is one of my very favorites in the ebook because it’s easy, packed with flavor, and only uses a few ingredients. I used chicken thighs (frozen ones at that!), but you could substitute boneless skinless breasts, legs, or even a whole, cut up chicken. Your cook time will vary a bit depending on what you use and if you do decide to switch from thighs, you can find cook time charts all across the web.
I served this Honey Garlic Sticky Chicken over 3 Minute Pressure Cooker White Rice with simple salt and pepper green beans on the side. It was a perfect dinner, ready in under 30 minutes!
- Brown chicken thighs in pressure cooker for 2 minutes per side.
- Add all remaining ingredients but green onions and sesame seeds.
- Lock lid and cook on high pressure for 10 minutes.
- Do a quick release and serve over cooked brown or white rice.
- Garnish with green onion and sesame seeds.