Honey Butter Chicken Pressure Cooker Recipe
Savory, sweet, and irresistibly tender, this honey butter chicken pressure cooker recipe delivers bold flavor with a melt-in-your-mouth texture in under 45 minutes.
Equipment
- 1 Pressure cooker with sealing ring
- 1 Skillet for browning chicken
Ingredients
Main Ingredients
- 1.5 pounds Boneless, skinless chicken thighs the star; soaks up sauce beautifully
- 0.5 cup All-purpose flour for dredging and crust
- 0.5 teaspoon Salt for seasoning
- 0.5 teaspoon Black pepper for added kick
- 2 tablespoons Vegetable oil for browning chicken
- 0.25 cup Unsalted butter for rich finish
- 0.33 cup Honey adds natural sweetness
- 2 cloves Minced garlic blends into sauce
- 1 tablespoon Soy sauce for salty depth
- 0.5 teaspoon Red pepper flakes optional heat boost
Instructions
Instructions
- Mix flour, salt, and pepper in a shallow bowl. Dredge chicken thighs until evenly coated.
- Heat vegetable oil in a skillet on medium heat. Cook chicken 5–7 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat and add butter, honey, minced garlic, soy sauce, and red pepper flakes. Stir until butter melts and sauce blends.
- Return chicken to skillet and spoon sauce over. Let it simmer for 5–10 minutes to thicken.
- Transfer to pressure cooker. Seal and cook on high pressure for 10 minutes. Natural release for 10 more minutes, then serve with extra sauce.
Notes
Best served over rice or steamed veggies. Store leftovers in airtight container for up to 3 days or freeze for longer storage. Reheat with extra sauce to retain moisture.