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Instant Pot HK Onion Chicken

Make Classic Cha Chaan Teng Style Instant Pot HK Onion Chicken with a few simple ingredients! Tender, juicy chicken drizzled with delicious black pepper onion sauce. Comforting super quick and easy busy nights chicken and rice family meal.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 2
Calories: 238 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Asian , Chinese

Ingredients

  • 4 (1.5lb, 680g) chicken thighs , bone-in, skin-on
  • 1 (210g) medium onion , sliced
  • 2 (8g) garlic cloves , chopped
  • 1 cup (200g) frozen mixed vegetables
  • ½ cup (125ml) unsalted chicken stock
  • 1 tablespoon (14.5g) unsalted butter
  • 1 tablespoon + 1 teaspoon (20ml) Regular soy sauce
  • 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) cold water
Thickener:
  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Instructions

    Cup of Yum
  1. 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.
  2. Saute Onion & Garlic: Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.
  3. 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.
  4. 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
  5. 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).
  6. 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

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 238kcal (12%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 17mg (6%) Sodium 718mg (30%) Potassium 417mg (12%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 6305IU (126%) Vitamin C 13.9mg (15%) Calcium 30mg (3%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 238

% 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.