Honey Garlic Chicken and Veggies Insta-Pot

Honey Garlic Chicken and Veggies Insta-Pot



If you don’t already have an Insta-Pot you should get one…like yesterday. I’m obsessed. It has changed my mom-cooking-world. I adapted this recipe from using a crock-pot to my Insta-pot, and put the chicken in frozen…(yes I said frozen!) I’m still playing with the settings on my Insta-pot but for this I set the manual time to 60 minutes and let it de-pressurize by itself. Everything came out tender and the meat was perfect!

Here is the crockpot recipe from damndelicious.net:


  • 8 bone-in, skin-on chicken thighs (I used chicken breasts instead)
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves


  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Photo from Damndelicious.net

Leave a Reply

Your email address will not be published. Required fields are marked *