This delicous honey chicken and veggies recipe is the perfect quick Instant Pot or Crockpot dinner!
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Honey Chicken + Veggies
Ingredients
- 2 1/2 lb Chicken thighs (boneless and skinless)
- 8 oz Baby carrots
- 1 lb Petite red potatoes (halved)
- 16 oz Frozen green beans
- 1 Onion (chopped)
- 1/2 cup Soy sauce
- 1/2 cup Honey
- 1/4 cup Ketchup
- 2 clove Minced garlic (minced)
- 1 tsp Dried basil
- 1 tsp Dried oregano
- NOT IN BAG:
- 1/2 cup Chicken broth
Instructions
Chop red potatoes and onion and add to bag.
Add green beans and baby carrots to bag.
Add chicken to bag.
Mix together the soy sauce, honey, ketchup, garlic, basil, and oregano in a bowl then dump into bag. Seal and freeze!
COOKING:
Thaw bag overnight or in a bowl of cold water for a few hours.
Dump in the instant pot and make sure the chicken is flat on the bottom of the pot.
Add broth and cook on manual/pressure cook for 10 minutes and do a 10-minute natural release, then quick release.
OPTIONAL: After the natural release, you can add this to a pan and broil for 3-4 minutes in your oven or use the Instant Pot Air Fryer lid to broil in the Instant Pot! ( I've made this without broiling and it's still been excellent!)
Notes
CROCKPOT INSTRUCTIONS:
Thaw bag overnight in the fridge, or for a few hours in a cold bowl of water.
Dump the bag, add broth, and cook on low for 7-8 hours.
GLUTEN FREE ALTERNATIVES:
Soy sauce usually has wheat in it, you can use coconut aminos here instead.
OPTIONAL:
After the natural release you can add this to a pan and broil for 3-4 minutes in your oven or use the Instant Pot Air Fryer lid to broil in the Instant Pot! (I've made this without broiling and it's still been excellent!)