I make chicken in my Instant Pot Pressure Cooker more than anything else. It's so easy especially that you can use frozen chicken breasts. This Garlic Brown Sugar Chicken recipe happens to be one of my favorite ways to make chicken in my Instant Pot.
If you've never made chicken in your pressure cooker or tired of making plain chicken in your pot, I strongly suggest you check this recipe out. While this recipe does require more ingredients than usual, they are all simple ingredients you probably already have on hand.
When I make this chicken dish, I like to use a trivet in the bottom of the pot. This is totally optional, just a personal preference of mine. I have made it without using the trivet and it doesn't change the flavor or texture.
Additionally, I like the defrost the chicken breasts a bit before putting them in the pot but this is optional. You can use raw chicken or frozen chicken and it will still turn out yummy. I sometimes like to add an extra minute or two when using frozen breasts but the Instant Pot does a pretty good job figuring this out for you.
For the Hot Sauce needed for this recipe, I usually use some Cholula Sauce which I always have on hand, or on a couple of occasions, I've also used Frank's Hot Sauce. Simply use whatever kind of hot sauce you have on hand.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (prevents cross-contamination).
Wash all utensils and cutting board (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
💭 Instant Pot
What is an Instant Pot
The Instant Pot is a combination pressure cooker, slow cooker, rice cooker, steamer with a few other capabilities. With an Instant Pot, you can make recipes in minutes compared to hours the traditional way.
The Instant Pot comes with several safety features. If you happen to encounter a "burn" message on your IP, make sure you read this article about the burn message.
How to Clean
If you frequently use your Instant Pot, you've probably experienced a "smelly" lid. Here's a simple way to get rid of the smell.
Fill the Instant Pot with 2 Cups of White Vinegar. Seal the lid. Use the steam setting for 2 minutes. Remove the rubber ring from the lid and let dry completely before using it.
Buy Instant Pot
If you don't already have an Instant Pot, you can get one right off the Official Instant Pot Website.
For more delicious recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Garlic Brown Sugar Chicken in your Instant Pot Pressure Cooker: Chicken Breasts, Light Brown Sugar, Apple Cider Vinegar, Lemon-Lime Soda, Garlic Cloves, Low Sodium Soy Sauce, Hot Sauce, Honey, Salt & Pepper, Cornstarch, Cold Water, Dried Parsley Flakes, Crushed Red Pepper Flakes and Cooked Rice or Polenta.
🥣 How to make Garlic Brown Sugar Chicken in the Instant Pot
Add the brown sugar, apple cider vinegar, lemon-lime soda, garlic, soy sauce, hot sauce, honey, salt and pepper to your instant pot and stir till combined.
Place the trivet in the bottom of the instant pot. Place the chicken breasts on the trivet and seal the lid on your instant pot.
Cook on High for 15 minutes. Once done, quick release the pressure.
Remove the chicken breasts and shred.
Turn the instant pot on sauté mode. Mix together your cornstarch and cold water and pour it into the instant pot and stir together until the sauce has thickened.
Add your chicken back into pot and stir to coat the shredded chicken with the sauce.
Serve over rice or with a side of Creamy Polenta. Optionally sprinkle parsley and red pepper flakes over the chicken.
🍳 Recipe Card
Instant Pot Garlic Brown Sugar Chicken
- 4 Chicken Breast(s), defrosted
- 1 Cup Light Brown Sugar
- ½ Cup Apple Cider Vinegar
- ¼ Cup Lemon-Lime Soda, 7 up, sierra mist
- 2 Tbsp Garlic Cloves, minced
- 2 Tbsp Low Sodium Soy Sauce
- 1 Tsp Hot Sauce
- 2 Tbsp Honey
- Salt and Pepper
- 2 Tbsp Cornstarch
- 2 Tbsp Cold Water
- Dried Parsley Flakes, optional
- Crushed Red Pepper Flakes, optional
- Cooked Rice, optional
- Add the brown sugar, apple cider vinegar, lemon-lime soda, garlic, soy sauce, hot sauce, honey, salt and pepper to your instant pot and stir till combined.
- Place the trivet in the bottom of the instant pot. Place the chicken breasts on the trivet and seal the lid on your instant pot.
- Cook on High for 15 minutes. Once done, quick release the pressure.
- Remove the chicken breasts and shred.
- Turn the instant pot on sauté mode. Mix together your cornstarch and cold water and pour it into the instant pot and stir together until the sauce has thickened.
- Add your chicken back into pot and stir to coat the shredded chicken with the sauce.
- Serve over rice. Optionally sprinkle parsley and red pepper flakes over the chicken.
Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.