Winter won't seem so bleak when you have Instant Pot Huli Huli Chicken in your arsenal!
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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!
Prep Time10 mins
Cook Time30 mins
Marinating Time8 hrs
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: instant pot, whole chicken, Hawaiian, main course
Servings: 6 Servings
Calories: 473kcal
Author: Lisa Johnson



  • 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
  • 1/4 teaspoon Worcestershire sauce
  • 2 Tablespoons lemon juice
  • 1/2 Tablespoon fresh ginger (finely grated)
  • 2 large cloves garlic (minced)
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon smoked sea salt (optional)

To Cook

  • 5 pound whole chicken
  • 1/2 cup chicken stock


  • 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.


  • 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.


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