Instant Pot Honey Garlic Chicken with Garlic Cauliflower Mash

Another recipe recommendation from a friend! This one turned out delicious and if you can tell I actually added normal rice to this meal too. It's that time of year where my carb intake is extremely high, so I've started to add rice to some of my meals to help meet my daily goal. I've actually found that mixing normal rice with cauliflower rice is my favorite, so I apologize for all the cauliflower rice meals I've been making recently. Anyways, about this recipe... I altered some of the original recipe ingredients and used coconut aminos instead of soy sauce, tomato paste instead of ketchup, and chicken breasts instead of thighs. Those swaps are shown in the recipe below, but if you want to see the original recipe or alter the serving size/ingredient amounts, click the link below. If you have a pressure cooker, then this chicken meal takes very little time to prepare! (If you don't have a pressure cooker though, you can simply throw this meal into the slow cooker on low for 8 hours too.) While that was cooking I made the Garlic Cauliflower Mash. Instead of using the food processor, I drained the cauliflower, then threw it back on the stove top on medium heat and used a wire masher to make the mash. The food processor definitely makes the mash more smooth, but the masher is another simple and easy way to make a mash. Overall, I really enjoyed this meal and it was not like one I have made before, so I enjoyed something different! I have a feeling this one will be thrown into the weekly meal prep rotation alongside my Homemade BBQ Pulled Chicken and Buffalo Chicken. 

​Instant Pot Honey Garlic Chicken 
Ingredients:

• 2/3 cup honey
• 8 cloves garlic, minced
• 1 cup Coconut Aminos
• 6 oz Tomato Paste
• 1 teaspoon dried oregano
• 4 tablespoons chopped fresh parsley
• 2 tablespoon sesame seed oil
• 8 to 12 bone-in, skinless chicken thighs (or 3-4 lbs boneless chicken breasts)
• salt and fresh ground pepper, to taste
• 1 tablespoon toasted sesame seeds, for garnish
• sliced green onions, for garnish

Directions:

1. In a small mixing bowl combine honey, minced garlic, coconut aminos, tomato paste, oregano and parsley; mix until well combined and set aside.
2. Heat the Instant Pot in sauté mode.
3. Add sesame oil to the pot.
4. Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
5. Add the prepared honey garlic sauce to the pot; cover and lock the lid. 
6. Cook in poultry mode for 25 minutes.
7. Turn off the pot and allow it to release the pressure, about 5 minutes.
8. Transfer chicken to a serving plate and spoon the sauce over the chicken.*
9. Garnish with toasted sesame seeds and green onions.
10. Serve.

*I put the Instant Pot on saute mode for about 8 minutes to thicken up the sauce some.

Original recipe found here

Garlic Cauliflower Mash
Ingredients:

• 1 cauliflower head (I used 2 bags (16 oz) of frozen cauliflower)
• 4 garlic cloves
• 2 Tbsp coconut oil (you can also use ghee or olive oil, or omit this altogether)
• Salt and pepper

Directions:

1. Chop cauliflower into large florets.
2. Steam the cauliflower in a large pot with boiling water, garlic cloves, and salt. Steam until fork tender.
3. Drain and transfer cauliflower and garlic cloves into a blender or food processor.
4. Add the ghee and black pepper. Blender until smooth. Add salt if needed.