Instant Pot Honey Lemon Chicken
Try this Instant Pot Honey Lemon Chicken recipe, or contribute your own.
Try this Instant Pot Honey Lemon Chicken recipe, or contribute your own.
- 1/2 cup water
- 1 tablespoon butter
- 1 teaspoon sea salt
- 1 tablespoon honey
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 tablespoons lemon juice
- 1 teaspoon butter
- pinch of pepper
- 6-8 chicken thighs with or without the skin (we did ou
- 1/2 teaspoon white pepper (black pepper is also okay)
- 1 small lemon sliced into 5-6 thin slices
- 1 garlic clove roughly diced
- 1 tablespoon coconut oil or olive oil (for pan-frying later)
- 1 tablespoon soy sauce or tamari (wheat-free version)
- 1 garlic clove minced or finely grated
- for garnish (optional but looks gorgeous)
- 4-5 slices of lemon
- chopped scallions (green onions)
- Carbohydrate 9.85136584092067 g
- Cholesterol 13.556944443382 mg
- Fat 5.11552277737696 g
- Fiber 0.0808541679271238 g
- Protein 0.137320139067586 g
- Saturated Fat 3.2393644441906 g
- Serving Size 1 1 -4 (71g)
- Sodium 619.835499999116 mg
- Sugar 9.77051167299355 g
- Trans Fat 0.358076111083052 g
- Calories 81 calories
Step-by-step
- Turn the Instant Pot on and press the Sauté button. Once hot, add the butter and let it melt in the pot. Then press Cancel to stop the Sauté function.
- Add slices of lemon on the bottom and sprinkle with chopped garlic. Place the chicken pieces over the top, skin side up. Drizzle with lemon juice and honey, and pour the water around the sides. Give the pot a little shake to spread the liquid under the chicken. Press and lock the lid, making sure the valve is set to Sealing. Set to Manual, High, 12 minutes. After 3 beeps, the IP will start to build the pressure.
- After 12 minutes the timer will go off. Allow 3 minutes for natural pressure release (NPR) and then use the quick release method to let out the rest of the steam and pressure.
- Remove the chicken pieces and reserve â…“ cup of the cooking broth.
- While the chicken is cooking, combine the honey lemon glaze ingredients in a bowl and whisk together. Set aside. Prepare any side dishes such as rice or vegetables.
- Heat a large skillet with a tablespoon of oil, such as coconut oil, over medium-high heat. Place the cooked chicken pieces in the skillet, skin side down, and pan-fry for 4-5 minutes, until golden brown. Keep an eye on them to make sure they don’t burn. Turn over and cook for 1-2 more minutes on the other side, then bring the heat up to high. Pour in the reserved cooking broth and the honey lemon glaze mixture over the chicken. Swirl the pan around allowing the liquids to combine. Cook over high heat for 1-2 minutes, stirring frequently and turning the pieces around, basting them in the glaze. The liquid will reduce over the heat and when it thickens and starts to caramelise, remove the pan from the heat.
- Transfer the chicken pieces to a serving plate and pour over the glaze liquid.
- If you want to make pan-fried lemon slices for garnish, place the pan back over high heat and melt in a teaspoon of butter or some oil. Pan-fry the lemon slices for a minute or so on each side, until golden brown. You can drizzle them with a little bit more honey. Place over the chicken and sprinkle with chopped scallions.
While standard braised citrus poultry yields a soft, monochromatic bite from skin to bone, this hybrid method relies on a rapid pressure-cooking phase followed by a high-heat skillet sear to establish a distinct textural contrast. Honey and lemon juice possess high sugar and acid contents that burn easily under direct heat, meaning standard stovetop simmering often results in scorched pan bottoms before the meat renders properly. Utilizing the electric pressure cooker first ensures the chicken thighs achieve internal doneness without requiring constant vigilance, while simultaneously generating a flavorful broth that doubles as the base for a reduction glaze. Maintaining a balanced ratio of sweetness to acidity prevents the sauce from becoming cloying, allowing the bright notes of the citrus to pierce through the rich pan juices.
Achieving the Crisp Crust
Transferring pressure-cooked meat directly to a screaming hot skillet requires careful moisture management to encourage browning rather than steaming. Pat the chicken pieces thoroughly with paper towels after removing them from the cooker, because residual surface water will prevent the skin from crisping within the initial four to five minutes of pan-frying. Heat coconut oil or olive oil over medium-high heat until it shimmers visibly, then lay the thighs skin-side down to render the subcutaneous fat. Once the exterior develops a deep golden-brown hue, pour the reserved cooking liquid and honey glaze directly into the pan to thicken. The sugars will rapidly caramelize into a glossy coating that clings to the seared skin, requiring frequent stirring during the final two minutes to prevent burning.
- Dry the chicken skin completely before searing to avoid dangerous oil splatters and poor browning.
- Keep the heat at medium-high during the initial pan-fry, but watch the edges of the chicken closely to catch any premature burning from the honey sugars.
- Pair this protein with plain steamed rice or roasted brassicas to absorb the concentrated sweet-and-sour glaze.
- Store leftovers in an airtight container in the refrigerator for up to three days, though the crisp texture of the skin will soften upon reheating.
