This 21 Day Fix Instant Pot Asian Chicken is a family favorite; it’s a fast, easy, and delicious dinner that’s FIX approved, gluten-free, dairy-free, and paleo friendly. This post contains affiliate links for products I am obsessed with. Thank you for your support!
My favorite crock pot recipe gets an Instant Pot make-over!
Remember this one?
And now I have even updated it with new photos, because thanks to the magic of the Instant Pot, this is now a one pot meal for us!
My original photo <3
This was always a super popular recipe for the Crock Pot, but now I only make it in the Instant Pot. A few lovely ladies in my challenge group actually tried this one before I did and gave it rave reviews! I actually changed my meal plan to try it asap…and they were right! It was amazing.
There’s something about the Instant Pot that makes even the tastiest dishes even tastier.
Have you tried yours yet?
I kept this recipe pretty much the same at the original, but used my favorite Saute function at the end to thicken the sauce. And because we were in a hurry, I added a couple of teaspoons of rice flour and whisked it up a bit.
SOOOO delish over rice and green beans, which I do right in the pot now. SO simple! 
Just place the chicken and the sauce at the bottom of your Instant Pot and set the trivet on top. Place equal parts rice and water in an IP safe glass bowl.
Cover with foil and place the bowl on top of your trivet; set your Instant Pot for 22 minutes using the manual or pressure cook setting. 
After cook time and a ten minute natural release, carefully (using oven mitts) remove rice from the Instant Pot and also remove the chicken using a slotted spoon, keeping the sauce in the Instant Pot. Set both aside.
Place green beans in your Steamer Basket
. Do not add any more liquid, as you will use the Asian Chicken sauce to steam the beans. Set your Instant Pot to manual or pressure cook for 1 minute. Do a quick release.
Now you can thicken the sauce and enjoy your meal!
And my favorite part?
This tastes even BETTER the next day.
Well, if you are lucky enough to have leftovers, that is!
Instant Pot Asian Chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup honey
- 1/3 cup coconut aminos or sub low sodium soy sauce if you aren't gluten free
- 1 tablespoon tomato paste
- 2 teaspoons coconut oil
- 1/2 teaspoon sea salt
- Dash crushed red pepper
- 2 teaspoons rice flour optional
- Cooking oil spray
Instructions
Cooking without rice
- Spray Instant Pot liner with cooking oil spray, then place chicken in the pot.
- In a small bowl, mix the rest of the ingredients together, except flour.
- Pour over honey mixture over chicken and place the top on the pressure cooker. **If you are using an 8 quart pot, add 2/3 cup of water.
- Turn to high pressure and set for 15 minutes. It should take about 15 minutes to come to pressure. After the timer is up, switch to quick release.
- To thicken sauce, remove chicken and set to saute. Whisk in two teaspoons of flour, if desired, and cook for a few minutes, stirring frequently. Then add chicken back in and keep warm until you are ready to eat.
- Serve chicken and sauce over rice or quinoa and your choice of veggie.
Cooking with rice (PIP)
- Spray Instant Pot liner with cooking oil spray, then place chicken in the pot.
- In a small bowl, mix the rest of the ingredients together, except flour and rice.
- Pour over honey mixture over chicken. **If you are using an 8 quart pot, add 2/3 cup of water.
- Place your trivet over the chicken and liquid.
- In a IP safe pot, add equal parts rice and water. I usually do 1-2 cups of rice and then the same amount of water. Cover with foil. Place your pot of rice on the trivet (use your sling if you have one or make an aluminum foil sling)
- Set your IP for 22 minutes. Then do a 10 minute natural release.
- Carefully remove rice from Instant Pot, then the trivet and the chicken.
- To thicken sauce, set IP to saute. Whisk in two teaspoons of flour, if desired, and cook for a few minutes, stirring frequently. Then add chicken back in and keep warm until you are ready to eat.
- Serve chicken and sauce over rice and your choice of veggie.
Amanda says
This recipe is SO easy and SO delicious!!! It is a must try, and will definitely become a weekly recipe is our house!
Nancylynn says
Yessss! I love that it uses ingredients I always have on hand!
Tracy Conlin says
I have never had chicken thighs so this is my first time working with them. This recipe was a huge hit in my house. My kids devoured it and next time I am going to have to double the recipe so I can have a few left overs!
Nancylynn says
YESS! Such a crowd pleasing recipe – it sounds like it needs to go into the rotation! And so proud of your first chicken thigh experience being a success!
Theresa says
I make this all of the time, but substitute chicken breasts for our preference. It works great doubled, and is perfect for the freezer! I can just heat it up on busy nights and it works great. Thanks for a keeper!
Patty Doyle says
Everyone in our family (teenager girls) and mom and dad loved this recipe, so easy and delicious. Highly recommend!!
Nancylynn says
Oooh thank you for taking the time to comment, rate and review the recipe! Glad everyone loved it!
Lisa Wichester says
If I was to substitute the thighs with boneless skinless chicken breasts would the cook time still be the same or would it need to be adjusted? Just starting out with my 8qt IP and trying to follow the Ultimate Portion Fix, so I’m really excited to try this recipe!
Nancylynn says
Yay! This is a great one- a total crowd pleaser!
For boneless skinless chicken my preferences are tenderloins for 15 minutes with a 15 min Natural release OR if you dice boneless skinless chicken breasts you can cook them for 7 minutes with a 5 minute Natural release. Also- for your 8qt make sure you add 1/4 cup of water to the recipe before cooking!
Foodie Fred says
I’m sorry but is the 1 T for tomato paste 1 tablespoon. I made it using that measurement and it came out great but I want to make sure I’m putting the right amount of each item in.
Nancylynn says
Yes!
Ashley says
I don’t own an instapot yet. How would I do this in a crockpot or oven? Thank you!
Nancylynn says
https://confessionsofafitfoodie.com/21-day-fix-asian-style-crock-pot-chicken/
Here is the original crock pot version!
Jason says
is 1 serving a full red container or do you divide 4 servings for 1 lb of chicken?
Nancylynn says
Hi! 1 lb of chicken should give you roughly 4 reds. To be sure, you can always use your red to measure!
Stephenie Wolfinbarger says
Loved this chicken! I also made the rice and green beans! It was so good, I left my green beans in longer because I like them a little softer for the kids.
Julia says
How much ginger and garlic? I’m assuming you add to sauce?
Nancylynn says
You can do 1-2 tablespoons of each!
Lily says
This came out great! I followed your directions and made brown rice PIP above the chicken, and then the green beans, and it was awesome!
Nancylynn says
Fabulous!!!!
Judy says
What do you think would best replace the coconut oil ?
Thanks!
Nancylynn says
You can leave it out!
Julya says
What kind of rice did you use for this? I haven’t done rice while cooking chicken before, I’m excited to try it out!
Nancylynn says
Organic brown rice from Costco
Nina Acquaviva says
Does brown rice boil in a bag work
Milli says
I made this today for the first time and before getting to eat I had to bring my daughter to gymnastics. But my hubby just texted me and said he LOVED IT!! Unfortunately so much he left none for me lol! Thank you! It was so easy to do!!
Nancylynn says
Oh no! Next time you can double the meat and def portion some out for YOU and hide it, lol! Thanks for the great review, Milli!
Melissa says
What dishes can go in the IP safely for the rice? I’ve never tried that before and am excited to try this recipe! Thanks.
Nancylynn says
Anything that can go in the oven! I love the casserole dish I listed here in this post – https://confessionsofafitfoodie.com/2018/11/gifts-instant-pot-owners/
Melissa says
Thank you so much for your quick response! I’ll check that one out!
Kelly says
If I were to prep the sauce ingredients and fresh chicken breasts in a freezer container, think I could dump in the IP and cook it all from frozen ?
Nancylynn says
YES!!!!!
Wendy Berrett says
Yum! Didn’t have coconut aminos so used low sodium soy. I didn’t have rice flour so used tapioca flour. It didn’t thicken very much but still really good. My whole family, even the picky kids liked it. 🙂 I made rice for the kids and cauliflower rice for my husband and I. Definitely a do again! Thank you!
Nancylynn says
I am so happy you all enjoyed it – especially the picky kids! I know what a win that is! Thanks, Wendy!
Teri says
I want to make this but a little confused. The time you set the cook time for us different between the written out directions with the pictures and the listed recipe at the end. The listed record states high pressure for 15 minutes while the blog directions with pictures above state to set for 22 minutes. Which is correct, please? I am hoping to try this tomorrow.
Nancylynn says
It depends…with the rice, it’s 22 minutes with a ten minute natural release. Just the chicken would be 15 minutes! Hope this helps!
Teri says
Thank you for the clarification. I look forward to trying this in a couple days.
Nancylynn says
Enjoy!!
Cheryl says
Would you change the cooking time if you were using boneless skinless chicken breasts?
Nancylynn says
I would use the poultry button and make the breasts shredded!
Maribeth says
I don’t have an Insta pot but would love to try this recipe. How would I modify the directions for a regular slow cooker crockpot? Thanks for the help!
Nancylynn says
Here you go! https://confessionsofafitfoodie.com/2016/02/21-day-fix-asian-style-crock-pot-chicken/
Kelly says
Why is the serving size 2/3 cup of chicken but couns as 1 red container when a red container is 3/4 cup?
Nancylynn says
You are right – I honestly measured my red container as 2/3 cup…but I have seen other places that it’s 3/4. I need to a adjust this in my recipes.
Kimberly Baxter says
Thanks for the recipe. It looks yummy and healthy. I’ll must try this one.
Nancylynn says
We love the this one! Hope you do, too!
Brittany hertzog says
Would coconut flour or almond flour work instead of rice flour?? Would that impact the 21 day fix containers at all?
Nancylynn says
Cornstarch would be a better substitute.
Sue says
Made this for the first time tonight and we loved it! We did find the sauce a bit salty though and did not add the extra salt in. Any suggestions?
Thank you!
Nancylynn says
Hi! Did you use soy sauce or coconut aminos?
Emily Vestrat says
I do not have an instant pot, i have a faberware version, it does not have a manual mode, should i use a slow cook setting any suggestions?
Nancylynn says
Does it have a pressure cooker setting?
DebC says
Do you know what the Weight Watchers points for this are?
Nancylynn says
I’m sorry, I don’t! But I am looking to add them to posts in the near future!
Tracy Mitchell says
I’ve been making this in my crockpot once a week for a past couple of months and I just got an instant pot so I CAN NOT WAIT to try it in the IP!
Nancylynn says
WOOOOHOOO!!! This is super exciting, Tracy!!
Ashley Radetich says
What did you do for the Crock Pot? I haven’t purchased an IP yet (on my Black Friday List ?), but would love to still make this in the Cp! Thank you!
Nancylynn says
I have a crock pot recipe!!! https://confessionsofafitfoodie.com/2016/02/21-day-fix-asian-style-crock-pot-chicken/
Ashley Radetich says
Oh perfect! Thank you so much!
Kat says
If I double this recipe, do I double the amount of cook time? Also, my Instant Pot doesn’t have a button for high or low – I’m new to this, sorry! How do I know if it’s on hight? Press the poultry button? Thank you!
Nancylynn says
It will default to high – you are good! And you don’t need to double cook time…just the ingredients!
Susan says
I don’t think this recipe cooked the chicken well enough.
Carrie says
Are you dicing the chicken breast ahead of cooking? Or would it matter?
Nancylynn says
I do not 🙂
Karina Wornell says
Is there anything that can be used as a substitute for Coconut aminos ? Thank you !!
Nancylynn says
Low sodium soy sauce works great!
Jessica Sonier says
If you use 2lbs of chicken would you still use the same amount of ingredients for the sauce?
Nancylynn says
It will be fine, but I would double – you can never have enough of this sauce!
Angie says
Hello,
I’m hoping to try this recipe as my very first instant pot meal (I got one for Xmas); I have the 8 qt. I read the previous comments about concerns with the “burn” signal. I will try what you suggested and add some chicken stock. I was also wondering since I have the 8 qt, could I double this recipe, to have leftovers/for freezing?
thank you,
Nancylynn says
Yes! This freezes very well!
Angela Fitzgibbons says
Will it work to double it, too? Thanks,
Nancylynn says
Yes!
Molly says
Hi! did you ever test this recipe in your 8 qt? or with frozen chicken. Want to try this for my 1st IP meal and want it to be successful! thanks!
Nancylynn says
I have not tried it in the 8 quart yet, but some people have reported getting a burn message. I wanted to test it by adding 1/2 cup of stock or broth to the liquid.
Leslie says
I realize this is a year later but just made this in our 8qt and used about 3/4 cup of water added to the soy sauce and honey and didn’t get the “burn” notice. It was SO good😋😋
Nancylynn says
Awesome!
heather says
Hi there! Can’t wait to try this recipe. Curious about why the tomato paste and the rice flour do not show up in the container counts as some fraction of P and Y? Thanks!
Nancylynn says
They would be such tiny amounts, I don’t even both counting!!
Tammy says
Can Xylitol be substituted for the honey with success or is the honey required for flavor or consistency?
Nancylynn says
I honestly don’t know because I’ve never cooked with Xylitol…
Sarah says
Do you use boneless skinless thighs or bone-in?
Nancylynn says
Boneless Skinless!
Lauren says
Had the same thing happen (“burn” message) to us. I suspect the reason some are seeing this and not others is the fact that some have the 6qt and some have the 8qt (duo). We have the 8qt, guessing this recipe was intended for the 6qt?
Nancylynn says
Hi! I did make it in my 6 quart, but I will try it in my 8 quart and let you know!! I hope that’s not the case -it’s such a yummy recipe.
Bri O says
I followed this recipe to a T and the display read “burn”. What could have happened?
Nancylynn says
I have never seen that with this recipe! Was the tomato paste mixed in well? Tomato products can sometimes cause this.
Marissa says
Can I use any kind of flour or does it have to be rice flour? I do want it to thicken so I didn’t want to omit it. Thank you!
Karyn says
Do you use the solid or liquid form of coconut oil?
Nancylynn says
It doesn’t matter for this – it will melt with the heat anyway!
Andrea says
Is the cooking time the same if I don’t do the rice in the instant pot?
Sandy says
Is that enough liquid? Just bought an instant pot and don’t want it to burn 🙂
Nancylynn says
Always has been for me 🙂
Sandra Denruyter says
Ok thanks for the quick response. Can’t wait to try 🙂
Jeannie says
Could you good green beans with the chichken?
Nancylynn says
You could, but I would do it after while on the saute mode…otherwise they will get too soft
Lauren W says
My first Instant Pot Meal and it was a winner! Do you think I can make this recipe with white meat, as my husband is what you would say particular. He did love the sauce!
Nancylynn says
Yes!! It will be great!!
Tinique says
Can we use frozen chicken for this ?
Nancylynn says
I haven’t, but I am sure you can!
Alissa DiLuzio says
Keep the instapot recipes coming! I’m loving my instapot I got from Santa 🙂
Nancylynn says
Me, too!! I can’t believe how much I love it!! I just posted a new recipe tonight…and have a bunch more coming!! Enjoy :).