Instant Pot HK Onion Chicken
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
2
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Calories
238 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot HK Onion Chicken
Description
This recipe uses chicken thighs browned in the Instant Pot to develop a flavorful crust, then sautéed onions and garlic build a savory base. The addition of tomato paste, soy sauce, Worcestershire sauce, sugar, and chicken stock combines to form a rich sauce that simmers under pressure, infusing the chicken with complex flavors.
Frozen mixed vegetables are included to add color, texture, and nutrition, while a pot-in-pot technique cooks jasmine rice simultaneously using its own liquid, simplifying the entire meal preparation. Cornstarch slurry is used after pressure cooking to thicken the sauce to a pleasant consistency.
The result is tender chicken with deeply developed flavors and a sauce that clings to the meat and vegetables, paired conveniently with fluffy steamed rice. This dish suits those seeking a hearty, complete meal prepared efficiently in the Instant Pot.
The recipe encourages users to rate the dish after trying it, reflecting engagement but provides no other specific storage or substitution tips.
Ingredients
- 4 (1.5lb, 680g) chicken thighs , bone-in, skin-on
- 1 (210g) onion sliced, medium
- 2 (8g) garlic chopped, cloves
- 1 cup (200g) mixed vegetables frozen
- ½ cup (125ml) chicken stock unsalted
- 1 tablespoon (14.5g) butter unsalted
- 1 tablespoon + 1 teaspoon (20ml) soy sauce regular
- 1 tablespoon (15g) tomato paste
- 1 teaspoon (5ml) Worcestershire sauce
- 1 teaspoon (5g) sugar
- salt
- black pepper
Pot In Pot Rice:
- 1 cup (230g) jasmine rice
- 1 cup (250ml) water cold
Thickener:
- 2.5 tablespoons (22.5g) corn starch
- 3 tablespoons (45ml) water cold
Instructions
- Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Pat dry chicken with paper towel and season one side gently with salt + black pepper. Add in 1 tbsp (14g) unsalted butter, then quickly add in chicken to prevent the butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
- Saute Onion & Garlic: Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.
- Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook HK Onion Chicken: Add 1 tbsp (15g) tomato paste, 1 tbsp + 1 tsp (20ml) regular soy sauce, 1 tsp (5g) sugar, and 1 tsp (5ml) Worcestershire sauce. Give it a quick mix. Add browned chicken back into the Onion Sauce.If you want to cook rice at the same time - Use Pot-in-Pot Method: Place a trivet in Instant Pot, then layer a stainless steel bowl with 1 cup (230g) Jasmine rice + 1 cup (250ml) cold water.Close lid, then Pressure Cook:-With Pot in Pot Rice: High Pressure for 5 minutes, then Natural Release 10 minutes-Without Pot in Pot Rice: High Pressure for 6 minutes, then Natural Release 10 minutes
- Thicken Onion Sauce: Set aside the bowl of rice, trivet, and chicken. Bring the onion sauce mixture back to a boil using the "Saute" button. Add 1 cup (200g) frozen mixed vegetables in the onion sauce to heat them up. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the onion sauce until desired thickness. Taste and adjust seasoning with more salt (For Reference: we added 2 pinches of salt).
- Serve: Add rice on serving plate, mixed vegetables on the side, then layer the chicken beside the rice, and drizzle some HK Onion Sauce on top of the chicken. Enjoy~
Notes
- Remember to brown the chicken well before pressure cooking to build deeper flavor in the finished dish.
- The pot-in-pot method allows cooking jasmine rice simultaneously, making this a convenient one-pot meal.
- Use the cornstarch slurry after cooking to thicken the sauce for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 718mg | 30% |
| Potassium | 417mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 6305IU | 126% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 30mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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