I make chicken in my Instant Pot Pressure Cooker more than anything else. It’s so easy especially since 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.
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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.
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If you have any questions about your Instant Pot Pressure Cooker, I suggest you visit Instant Pot’s Official Customer Care Center.
Recipe FAQ’s
No! It is totally up to you. I have made this recipe both ways and it always comes out great.
You sure can. Cook time will remain the same but it will take longer for it to come up to pressure.
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You will need the following ingredients to make this Garlic Brown Sugar Chicken recipe in your Instant Pot Pressure Cooker (see recipe card for quantities): 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.
Instant Pot Garlic Brown Sugar Chicken
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Ingredients
- 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 Water, cold
- Dried Parsley Flakes, optional
- Crushed Red Pepper Flakes, optional
- Cooked Rice, optional
Instructions
- 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.
This Instant Pot Garlic Brown Sugar Chicken is very tasty and one of my favourites to make. We have had it as sandwiches and as a side with veggies. The best I have ever served my family.