Instant Pot Asian Chicken: Easy 21 Day Fix, Gluten-Free & Paleo Friendly Recipe
Looking for a dinner that’s not only incredibly delicious but also fast, easy, and fits your healthy lifestyle? This Instant Pot Asian Chicken recipe is an absolute family favorite that ticks all the boxes. It’s perfectly aligned with the 21 Day Fix program, completely gluten-free and dairy-free, and even paleo-friendly. Prepare to transform your weeknight meals!
This post contains affiliate links for products I am obsessed with. Thank you for your support!
From Crock Pot Classic to Instant Pot Sensation
You might remember my beloved crock pot Asian chicken recipe – a staple in many kitchens, including mine. While that slow-cooked version delivered fantastic flavor, the game changed entirely with the arrival of the Instant Pot! This amazing kitchen appliance has given this classic recipe a complete make-over, turning it into an even faster, more convenient, and arguably more flavorful meal.
I’ve even updated this post with brand new photos to showcase just how much better and simpler this dish has become. Thanks to the magic of the Instant Pot, this is now a true one-pot meal for us, cooking the chicken, rice, and even green beans simultaneously! Talk about efficiency and minimal cleanup!
This recipe was always incredibly popular in its Crock Pot form, but honestly, I only make it in the Instant Pot now. I was a little hesitant to convert it at first, but a few lovely ladies in my challenge group actually beat me to it and gave it rave reviews! Their enthusiasm was so contagious that I changed my meal plan immediately to try it, and they were absolutely right – it was amazing! The pressure cooking really infuses the flavors deeply and creates incredibly tender chicken in a fraction of the time.
Why the Instant Pot Transforms This Asian Chicken Dish
There’s just something inherently special about the Instant Pot. It has a way of taking even the tastiest dishes and making them even *tastier*, not to mention faster and easier. If you haven’t tried yours yet, this Instant Pot Asian Chicken is the perfect recipe to dive in. You’ll be amazed at how quickly you can get a wholesome, homemade meal on the table.
I kept the core flavor profile of the original recipe mostly the same, but the Instant Pot allowed for some fantastic improvements. The biggest game-changer is the ability to use the “Sauté” function at the end to quickly thicken the sauce right in the pot. And for those nights when time is truly of the essence, a couple of teaspoons of rice flour whisked into the sauce does the trick beautifully, creating a rich, glossy coating for the chicken.
This Instant Pot Asian Chicken is SOOOO delicious served over fluffy rice and vibrant green beans, which I now effortlessly cook right in the same pot using the “Pot-in-Pot” (PIP) method. It’s incredibly simple and makes this a truly hands-off, one-pot wonder!
The Genius of Pot-in-Pot (PIP) Cooking
One of the most impressive features of the Instant Pot for busy weeknights is its ability to cook multiple components of a meal at once using the Pot-in-Pot (PIP) method. This means you can cook your protein, grains, and even some vegetables all at the same time, significantly reducing cooking time and cleanup. For this Instant Pot Asian Chicken, we’re going to use this technique to cook both the chicken and the rice together.
Here’s how the magic happens:
- First, place your boneless, skinless chicken thighs and the delectable Asian sauce mixture directly into the bottom of your Instant Pot liner. This forms the flavorful base for our meal.
- Next, carefully set an Instant Pot-safe trivet on top of the chicken and sauce. This creates a platform for your secondary cooking pot.
- In a separate, heat-proof glass or stainless steel bowl that fits inside your Instant Pot (on top of the trivet), add equal parts rice and water. For example, if you’re making 1 cup of rice, add 1 cup of water. Brown rice typically needs a bit more water and slightly longer cooking time than white rice, so adjust accordingly if you’re not cooking PIP. For white rice, typically 1:1 ratio.
- Cover the bowl of rice with aluminum foil. This prevents condensation from dripping into your rice and helps it cook perfectly.
- Place this covered bowl directly on top of your trivet inside the Instant Pot.
- Secure the Instant Pot lid, ensure the venting knob is sealed, and set your Instant Pot for 22 minutes using the manual or pressure cook setting. This time is ideal for cooking both the chicken and brown rice to perfection.
Once the cook time is complete, allow a ten-minute natural release. This is crucial for tender chicken and perfectly cooked rice. After ten minutes, you can carefully perform a quick release of any remaining pressure. Using oven mitts, carefully remove the bowl of rice from the Instant Pot. Then, using a slotted spoon, remove the cooked chicken, keeping the rich Asian sauce in the Instant Pot. Set both the rice and chicken aside.
Adding Green Beans for a Complete One-Pot Meal
Now, let’s incorporate those healthy green beans! No need for extra liquid or another pot.
- Place your fresh green beans into an Instant Pot Steamer Basket.
- You won’t need to add any more water, as you’ll be using the delicious Asian Chicken sauce that’s still in the pot to steam the beans, infusing them with incredible flavor.
- Place the steamer basket with green beans into the Instant Pot, directly above the sauce.
- Secure the lid and set your Instant Pot to manual or pressure cook for just 1 minute. Follow with a quick release. This short burst of steam will yield perfectly tender-crisp green beans.
Thickening the Sauce and Enjoying Your Meal
With the chicken, rice, and green beans cooked, all that’s left is to perfect that rich, savory Asian sauce. This step is optional but highly recommended for a truly restaurant-quality finish.
- Using the “Sauté” function on your Instant Pot, bring the remaining sauce to a simmer.
- If desired, whisk in two teaspoons of rice flour (or a gluten-free thickener of choice, like cornstarch slurry). Stir frequently for a few minutes until the sauce reaches your desired consistency. It will beautifully coat the back of a spoon.
- Return the cooked chicken to the thickened sauce, ensuring it’s fully coated and warmed through.
Now, you’re ready to plate up and enjoy your incredible, healthy, and easy Instant Pot Asian Chicken meal! Serve the succulent chicken and its luscious sauce over the freshly cooked rice, with the perfectly steamed green beans on the side. This dish is not only a delight for your taste buds but also a testament to how simple healthy eating can be.
And my favorite part? This Instant Pot Asian Chicken tastes even BETTER the next day! That makes it an ideal recipe for meal prepping. If you’re lucky enough to have leftovers (it’s hard with such a delicious meal!), they’ll make for a fantastic lunch or another quick dinner. The flavors deepen overnight, making it a truly rewarding meal to reheat.
Tips for Instant Pot Asian Chicken Success
- Chicken Thighs are Key: While chicken breast can be used, boneless, skinless chicken thighs are highly recommended. They remain incredibly moist and tender under pressure, absorbing the flavors beautifully without drying out.
- Coconut Aminos vs. Soy Sauce: For a truly gluten-free and paleo-friendly option, coconut aminos are essential. They offer a similar savory, slightly sweet flavor profile to soy sauce. If you don’t have dietary restrictions, low-sodium soy sauce can be a suitable substitute.
- Thickening Options: Rice flour provides a silky, light thickness. Cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) is another excellent gluten-free option. For paleo, arrowroot powder (mixed with cold water) works well but should be added at the end and heated gently to avoid breaking down.
- Adjusting Spice: The dash of crushed red pepper adds a subtle kick. Feel free to increase or decrease it to match your preference. A little fresh ginger can also be added for extra zest!
- Vary Your Veggies: While green beans are fantastic, feel free to steam other quick-cooking vegetables using the sauce, like broccoli florets, snap peas, or sliced bell peppers.
Meal Prep & Serving Suggestions
This Instant Pot Asian Chicken recipe is a meal prepper’s dream. Cook a big batch, and you’ll have delicious, healthy meals ready for days. Here are some ideas:
- Classic Plate: Serve over the cooked rice and green beans, as outlined in the recipe.
- Lettuce Wraps: Shred the chicken and serve it in large lettuce cups with some extra sauce and a sprinkle of chopped peanuts or sesame seeds (if not paleo).
- Salad Topper: Cube or shred cold leftovers and add them to a fresh green salad for a quick and flavorful lunch.
- Noodle Bowls: Serve over zucchini noodles or sweet potato noodles for a paleo-friendly alternative to rice.
- Stir-fry Boost: Add the cooked chicken to a quick veggie stir-fry for an extra protein punch and flavor.
Instant Pot Asian Chicken
Pin Recipe
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup honey
- 1/3 cup coconut aminos or sub low sodium soy sauce if you aren’t gluten free
- 1 tablespoon tomato paste
- 2 teaspoons coconut oil
- 1/2 teaspoon sea salt
- Dash crushed red pepper
- 2 teaspoons rice flour optional
- Cooking oil spray
Instructions
Cooking without rice
-
Spray Instant Pot liner with cooking oil spray, then place chicken in the pot.
-
In a small bowl, mix the rest of the ingredients together, except flour.
-
Pour over honey mixture over chicken and place the top on the pressure cooker. **If you are using an 8 quart pot, add 2/3 cup of water.
-
Turn to high pressure and set for 15 minutes. It should take about 15 minutes to come to pressure. After the timer is up, switch to quick release.
-
To thicken sauce, remove chicken and set to saute. Whisk in two teaspoons of flour, if desired, and cook for a few minutes, stirring frequently. Then add chicken back in and keep warm until you are ready to eat.
-
Serve chicken and sauce over rice or quinoa and your choice of veggie.
Cooking with rice (PIP)
-
Spray Instant Pot liner with cooking oil spray, then place chicken in the pot.
-
In a small bowl, mix the rest of the ingredients together, except flour and rice.
-
Pour over honey mixture over chicken. **If you are using an 8 quart pot, add 2/3 cup of water.
-
Place your trivet over the chicken and liquid.
-
In a IP safe pot, add equal parts rice and water. I usually do 1-2 cups of rice and then the same amount of water. Cover with foil. Place your pot of rice on the trivet (use your sling if you have one or make an aluminum foil sling)
-
Set your IP for 22 minutes. Then do a 10 minute natural release.
-
Carefully remove rice from Instant Pot, then the trivet and the chicken.
-
To thicken sauce, set IP to saute. Whisk in two teaspoons of flour, if desired, and cook for a few minutes, stirring frequently. Then add chicken back in and keep warm until you are ready to eat.
-
Serve chicken and sauce over rice and your choice of veggie.
Notes
WW: 7 points (per serving) [Just the chicken, not rice]
Note: this recipe can make up to 3 pounds of chicken without having to double the sauce!
Nutrition