Ina Garten Indonesian Chicken Recipe for Your Pressure Cooker
This savory and sweet pressure cooker chicken blends soy, honey, garlic, and ginger for a mouthwatering meal with tender, juicy results and crispy skin.
Equipment
- 1 Mixing bowl large
- 1 Pressure cooker electric type preferred
Ingredients
Main Ingredients
- ½ cup Soy sauce salty and rich
- ¼ cup Vegetable oil for smooth blending and moisture
- ¼ cup Honey adds sweet contrast
- ¼ cup White wine vinegar adds tang, balances richness
- 2 tablespoons Minced garlic fresh or pre-minced
- 1 tablespoon Freshly grated ginger adds zing and freshness
- 1 teaspoon Ground black pepper for subtle spiciness
- 4 Boneless, skin-on chicken breasts skin for crisp, boneless for easy slicing
Instructions
Instructions
- Whisk together soy sauce, vegetable oil, honey, vinegar, garlic, ginger, and pepper in a large bowl until well blended.
- Place chicken breasts into a resealable bag or dish and pour marinade over to fully coat.
- Seal and refrigerate for at least 6 hours or overnight.
- Remove chicken from marinade, pat lightly if needed, and place skin-side up on pressure cooker trivet.
- Seal cooker, set to high pressure and cook for 10 minutes.
- Use quick release to vent steam after cooking.
- Optional: Broil or bake chicken briefly for extra crispy skin. Let rest, then serve.
Notes
Serve with rice or steamed vegetables to soak up the flavorful marinade. Leftovers keep well and are perfect for packed lunches!