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Instant Pot Huli Huli Chicken

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Do you ever crave something specific for dinner, but the weather does not cooperate? You want to grill outside, but it’s raining…or snowing…or too dang hot! With this Instant Pot Huli Huli Chicken it doesn’t matter what the weather is like outside, you will be inside sipping Piña Coladas pretending to be sitting on a Hawaiian beach enjoying the ocean breeze.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

A whole Instant Pot Huli Huli Chicken on a cast iron skillet.

Obviously this is not an exact copycat of traditional Hawaiian Huli-Huli Chicken, but this Huli Huli Chicken made in an Instant Pot is so delicious you won’t care! I have included a link to the official grilled version down below if you are interested. 😉

How to make Instant Pot Huli Huli Chicken:

Mix all of the marinade ingredients together, stirring until the sugar is dissolved. Place chicken in a large zipper top bag or bowl. Pour over the chicken and marinate for at least one hour or over night…..

Marinate the chicken in a zipper top bag.

When you are ready to cook your chicken, place a trivet at the bottom of the liner and add the chicken stock.

Place the chicken, breast side up on top of the trivet. Pour the marinade over the chicken.

Pour the marinade over the chicken in the pressure cooker.

No worries, it is going to get thoroughly cooked. 😉

Set the pressure cooker to Manual and set timer for 30 minutes by pushing the + or – buttons…..

Cook on Manual High Pressure for 30 minutes.

My chicken was 5 pounds, see Notes for additional cooking instructions.

When the timer beeps, allow the pressure to release naturally. Carefully remove the lid.

Remove the lid to reveal your perfectly cooked chicken.

Very carefully remove the chicken from the pressure cooker and place it on a baking sheet or cast iron skillet/griddle.

Place the cooked chicken on a cast iron skillet .

Press the “Cancel” button, then the “Sauté” button. Scoop out 3 Tablespoons of the cooking liquid and mix it with 2 Tablespoons of cornstarch in a small bowl.

Mix cornstarch with hot pan juices in a small bowl.

Pour the mixture into the cooking liquid and stir to combine. Cook until thickened, and brush on the chicken.

Place under the broiler for about 5 minutes until bubbly and caramelized.

A whole Instant Pot Huli Huli Chicken on a cast iron skillet.

Allow chicken to rest for 5 to 10 minutes before serving…..

Instant Pot Huli Huli Chicken served with Hawaiian Potato Salad on a white plate.

How to cut your Instant Pot Asian Chicken:

Cut the chicken down the center with a sharp chef knife.

Whole Huli Huli Chicken on a white plate with a line to show where to cut.

On a cutting board, not a plate.

then cut in half again so you have 4 quarters…..

Huli Huli Chicken cut in half .

ALOHA!!

Recipe Notes & Tips:

  • For a prettier presentation use baker’s twine to tie the legs together before cooking.
  • Like I said, my chicken was 5 pounds so I cooked it for 30  minutes. The general rule of thumb is to cook for 6 minutes per pound. If your chicken is 3 1/2 pounds, round up to 4 pounds and cook for 24 minutes, etc.
  • Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
  • You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.

Recipes to create your own Hawaiian Luau:

Tools used to create this recipe:

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Now we can all stay in denial about the weather outside and pretend that we are on vacation all winter long! 🙂

Enjoy!!

Winter won't seem so bleak when you have Instant Pot Huli Huli Chicken in your arsenal! cookingwithcurls.com

Instant Pot Huli Huli Chicken

Cure those winter blues with a delicious Instant Pot Huli Huli Chicken that tastes like paradise, minus the air travel!
4.50 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: instant pot, whole chicken, Hawaiian, main course
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 8 hours
Total Time: 40 minutes
Servings: 6 Servings
Calories: 473kcal
Author: Lisa Johnson

Ingredients

Marinade

  • 3 tablespoons ketchup
  • 2 Tablespoons honey
  • 2 Tablespoons sherry (substitute chicken stock)
  • 2 Tablespoons brown sugar (lightly packed)
  • 3 Tablespoons low-sodium soy sauce
  • 1 Tablespoon toasted sesame oil
  • ¼ teaspoon Worcestershire sauce
  • 2 Tablespoons lemon juice
  • ½ Tablespoon fresh ginger (finely grated)
  • 2 large cloves garlic (minced)
  • teaspoon ground black pepper
  • ½ teaspoon smoked sea salt (optional)

To Cook

  • 5 pound whole chicken
  • ½ cup chicken stock

Instructions

  • Mix all of the marinade ingredients together, stirring until the sugar is dissolved. Place chicken in a large zipper top bag or bowl. Pour over the chicken and marinate for at least one hour or over night.
  • When you are ready to cook your chicken, place a trivet at the bottom of the liner and add the chicken stock.
  • Place the chicken, breast side up on top of the trivet. Pour the marinade over the chicken.
  • Set the pressure cooker to Manual and set timer for 30 minutes by pushing the + and – buttons.
  • When the timer beeps, allow the pressure to release naturally. Carefully remove the lid. (this will take 15 to 20 minutes)
  • Very carefully remove the chicken from the pressure cooker and place it on a baking sheet or cast iron skillet/griddle.
  • Press the “Cancel” button, then the “Saute” button. Scoop out 3 Tablespoons of the cooking liquid and mix it with 2 Tablespoons of cornstarch in a small bowl.
  • Pour the mixture into the cooking liquid and stir to combine. Cook until thickened, and brush on the chicken.
  • Place under the broiler for about 5 minutes until bubbly and caramelized.
  • Allow chicken to rest for 5 to 10 minutes before serving. Serve additional sauce on the side if desired.

Notes

  • For a prettier presentation use baker’s twine to tie the legs together before cooking.
  • Like I said, my chicken was 5 pounds so I cooked it for 30  minutes. The general rule of thumb is to cook for 6 minutes per pound. If your chicken is 3 1/2 pounds, round up to 4 pounds and cook for 24 minutes, etc.
  • Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
  • You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.

Nutrition

Calories: 473kcal | Carbohydrates: 13g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 688mg | Potassium: 401mg | Sugar: 11g | Vitamin A: 295IU | Vitamin C: 5.1mg | Calcium: 23mg | Iron: 1.9mg

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One Comment

  1. 4 stars
    Delicious! Fall off the bone. Only problem was the sauce burned on the bottom of the IP so would probably increase broth to 1 cup next time…will definitely make again!

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