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
Servings: 6 Servings
- 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)
- 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: 5.9% | Vitamin C: 6.2% | Calcium: 2.3% | Iron: 10.4%