Honey Butter Chicken Pressure Cooker Recipe
This Honey Butter Chicken Pressure Cooker Recipe brings together sweet, tangy, and savory flavors in under 30 minutes. Perfectly juicy chicken thighs are seared until golden, then tossed in a buttery honey sauce that clings to every bite. Ideal for quick dinners packed with comfort and minimal cleanup.
Equipment
- 1 Large skillet
- 1 Mixing bowl Medium sized
- 1 Wooden spoon
Ingredients
Main ingredients
- 600 g Boneless skinless chicken thigh chopped into bite-sized chunks
- ⅓ cup Flour for coating
- 1 teaspoon Salt
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Black pepper
- 1 tablespoon Unsalted butter for sautéing
- 1 tablespoon Olive oil for sautéing
- ⅓ cup Honey
- 5 tablespoon Unsalted butter diced into chunks
- 2 tablespoon Apple cider vinegar
- 1 tablespoon Soy sauce
Instructions
Instructions
- Mix flour, salt, onion powder, garlic powder, and black pepper in a big bowl. Toss the chicken chunks until well coated.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the coated chicken pieces until golden brown and cooked through, 4–5 minutes per side. Cook in batches if needed and set aside.
- Reduce heat to medium. Wipe out excess oil from the skillet if needed. Melt 5 tablespoon of butter for the sauce.
- Add honey, apple cider vinegar, and soy sauce. Stir for 2–3 minutes until slightly thickened.
- Return chicken to the pan. Stir to coat in the sauce and heat through for 1–2 minutes. Adjust seasoning as needed.
- Serve warm with rice or veggies if desired.
Video
https://youtube.com/watch?v=PCJfZfaVkSs%3Ffeature%3Doembed
Notes
Store leftovers in an airtight container and refrigerate within 3-4 days. Reheat gently on the stove or in the microwave. This dish also freezes well for up to a month.