Instant Pot HK Onion Chicken

Instant Pot HK Onion Chicken | Instant Pot Onion Chicken | Instant Pot Chicken | Pressure Cooker Onion Chicken | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #chicken #chineserecipes

Make Classic Cha Chaan Teng Style Instant Pot HK Onion Chicken (Chinese: 洋葱雞扒) with a few simple ingredients! Tender & juicy chicken drizzled with delicious black pepper onion sauce. Comforting super quick & easy busy nights chicken and rice family meal.

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4.84 from 12 votes

Jacky & I love to explore different cultures through taste because food means so much more than just filling our tummies with nutrients.

Food actually preserves memories & emotions, while it expresses creativity, identity, history, and culture. What’s amazing about food is its’ mystical power to transport you to other places or back to the past.

Cha Chaan Teng (Chinese: 港式茶餐廳), aka Hong Kong Style Cafes, bring us the comfort of home, the fond memories of childhood, and the taste of who we are.

We just love redeveloping classic Cha Chaan Teng favorites, like this HK Onion Chicken in Instant Pot. Sharing with you a taste of home! 🙂

Home: a place your feet may leave, but your heart will always be…

Have fun cooking & enjoy this Classic Instant Pot HK Onion Chicken!
Instant Pot HK Onion Chicken | Instant Pot Onion Chicken | Instant Pot Chicken | Pressure Cooker Onion Chicken | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #chicken #chineserecipes

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Instant Pot HK Onion Chicken | Instant Pot Onion Chicken | Instant Pot Chicken | Pressure Cooker Onion Chicken | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #chicken #chineserecipes

Instant Pot HK Onion Chicken

Make Classic Cha Chaan Teng Style Instant Pot HK Onion Chicken with a few simple ingredients! Tender, juicy chicken drizzled with delicious black pepper onion sauce. Comforting super quick and easy busy nights chicken and rice family meal.
4.84 from 12 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 40 minutes
Total: 45 minutes
Servings: 2
Calories: 238kcal
Author: Amy + Jacky

Ingredients

  • 4 (1.5lb, 680g) chicken thighs , bone-in, skin-on
  • 1 (210g) medium onion , sliced
  • 2 (8g) garlic cloves , chopped
  • 1 cup (200g) frozen mixed vegetables
  • ½ cup (125ml) unsalted chicken stock
  • 1 tablespoon (14.5g) unsalted butter
  • 1 tablespoon + 1 teaspoon (20ml) regular soy sauce
  • 1 tablespoon (15g) tomato paste
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 teaspoon (5g) sugar
  • Salt + black pepper

Pot In Pot Rice:

  • 1 cup (230g) Jasmine rice
  • 1 cup (250ml) cold water

Thickener:

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Instructions

  • Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Pat dry chicken with paper towel and season one side gently with salt + black pepper. Add in 1 tbsp (14g) unsalted butter, then quickly add in chicken to prevent the butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
  • Saute Onion & Garlic: Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.
  • Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
  • Pressure Cook HK Onion Chicken: Add 1 tbsp (15g) tomato paste, 1 tbsp + 1 tsp (20ml) regular soy sauce, 1 tsp (5g) sugar, and 1 tsp (5ml) Worcestershire sauce. Give it a quick mix. Add browned chicken back into the Onion Sauce.If you want to cook rice at the same time - Use Pot-in-Pot Method: Place a trivet in Instant Pot, then layer a stainless steel bowl with 1 cup (230g) Jasmine rice + 1 cup (250ml) cold water.
    Close lid, then Pressure Cook:
    -With Pot in Pot Rice: High Pressure for 5 minutes, then Natural Release 10 minutes
    -Without Pot in Pot Rice: High Pressure for 6 minutes, then Natural Release 10 minutes
  • Thicken Onion Sauce: Set aside the bowl of rice, trivet, and chicken. Bring the onion sauce mixture back to a boil using the "Saute" button. Add 1 cup (200g) frozen mixed vegetables in the onion sauce to heat them up. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the onion sauce until desired thickness. Taste and adjust seasoning with more salt (For Reference: we added 2 pinches of salt).
  • Serve: Add rice on serving plate, mixed vegetables on the side, then layer the chicken beside the rice, and drizzle some HK Onion Sauce on top of the chicken. Enjoy~
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Nutrition:

Calories: 238kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 718mg | Potassium: 417mg | Fiber: 5g | Sugar: 3g | Vitamin A: 126.1% | Vitamin C: 16.9% | Calcium: 3% | Iron: 10.2%
Course: Dinner, Entree, Lunch
Cuisine: Asian, Chinese, Hong Kong
Keyword: chicken recipes, chinese recipes, easy chicken recipes, easy instant pot recipes, instant pot chicken, instant pot one pot meal, instant pot recipes, instapot chicken, pot in pot, pressure cooker chicken, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Cooking Guide

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Prepare Ingredients for Instant Pot HK Onion Chicken.

Instant Pot HK Onion Chicken Recipe Ingredients

1

Brown Chicken Thighs or Chicken Breasts


Heat up Instant Pot using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Wait until it says HOT (takes roughly 8 minutes). This prevents the chicken from sticking to the pot.

Pat dry chicken with paper towel and season one side gently with salt + black pepper.

Add in 1 tbsp (14g) unsalted butter, then quickly add in the chicken to prevent the butter from burning.

Instant Pot HK Onion Chicken: brown chicken in Instant Pot Pressure Cooker

While one side is browning, season the other side with more salt + black pepper.

Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.

2

Saute Onion & Garlic


Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.

Instant Pot HK Onion Chicken: saute onions and garlic in Instant Pot Pressure Cooker

3

Deglaze Instant Pot


Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Instant Pot HK Onion Chicken: deglaze the bottom of the Instant Pot inner pot with wooden spoon

4

Pressure Cook HK Onion Chicken


Add 1 tbsp (15g) tomato paste, 1 tbsp + 1 tsp (20ml) regular soy sauce, 1 tsp (5g) sugar, and 1 tsp (5ml) Worcestershire sauce. Give it a quick mix.

Instant Pot HK Onion Chicken: create HK onion sauce in Instant Pot Pressure Cooker

Add browned chicken back into the sauce mixture.

Instant Pot HK Onion Chicken: add browned chicken in Instant Pot Pressure Cooker

If you want to cook rice at the same time, use the Pot in Pot Method: Place a trivet in Instant Pot, then layer a stainless steel bowl with 1 cup (230g) Jasmine rice + 1 cup (250ml) cold water (as shown in below photo).

Instant Pot HK Onion Chicken: pressure cook pot-in-pot rice with chicken in Instant Pot Pressure Cooker

Close lid, then Pressure Cook:

  • With Pot in Pot Rice: High Pressure for 5 minutes, then Natural Release for 10 minutes
  • Without Pot in Pot Rice: High Pressure for 6 minutes, then Natural Release for 10 minutes

After 10 minutes, release remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

5

Thicken Onion Sauce


Set aside the bowl of rice, trivet, then place the chicken thighs on a serving plate.

Instant Pot HK Onion Chicken: remove pot in pot rice from Instant Pot Pressure Cooker

Bring the onion sauce mixture back to a boil using the “Saute” button.

Add 1 cup (200g) frozen mixed vegetables in the onion sauce to heat them up (or you can heat up the vegetables on the stovetop).

Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl.

Add the cornstarch mixture one third at a time to thicken the onion sauce until desired thickness.

Taste and adjust seasoning with more salt (For Reference: we added 2 pinches of salt).

Instant Pot HK Onion Chicken: thicken onion sauce in Instant Pot Pressure Cooker

6

Serve Instant Pot HK Onion Chicken


Serve the HK Onion Chicken in “Cha Chaan Teng” aka Hong Kong Cafe Style: add rice on a plate, mixed vegetables on the side, and layer the chicken beside the rice, then drizzle some HK Onion Sauce on top of the chicken.

Enjoy your Delicious Instant Pot HK Onion Chicken!~ 🙂

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Tools for Instant Pot HK Onion Chicken

Optional Pot-in-Pot Rice:

 

Instant Pot HK Onion Chicken | Instant Pot Onion Chicken | Instant Pot Chicken | Pressure Cooker Onion Chicken | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #chicken #chineserecipes
Instant Pot HK Onion Chicken | Instant Pot Onion Chicken | Instant Pot Chicken | Pressure Cooker Onion Chicken | Pressure Cooker Chicken | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #recipes #easy #chicken #chineserecipes
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    1. Hi Sanny,

      thank you so much 🙂

      I recommend reducing the cooking time by a minute. Make sure the chicken thighs are partially submerged in the liquid.

      Please take care & have fun cooking
      Jacky

  1. Hi Amy and Jacky! I’ve been trying many of your recipes for a while now, every one a gem! Thank you for your great work. For this recipe: I like to cook once for my family, and have leftovers… If I want to 2X the recipe, should I just double everything? Anything else I should be aware of, or tips? Thanks in advance!

    1. Hi Joyce,

      Late reply! Thank you for your kind words & question 🙂

      For the liquid ingredients, I recommend 1.5x and for the rest I recommend 2x-ing them.

      The cooking time can be reduced by a minute as the get up to pressure time will be longer.

      Have fun cooking & please take care
      Jacky

  2. Also ha Amy and Jackie
    My initial attempt at using my instant pot. Made this twice and it has become a favor of my wife and myself. Adjusted to suit our tastes-added about 1” of thinly sliced ginger. Used one cup of unsalted chicken broth for more gravy. Fantastic.

    Thank you

    1. Hi Isabelle,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Yes, it will still taste pretty good 🙂

      Happy New Year & please take care
      Jacky

  3. Success. First successful recipe. My wife and I enjoyed the succulent chicken legs and we are glad we made extra rice which went well with the gravy. Simple to make with everyday ingredients.
    Thank you

    1. Hi Richard,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Happy to hear your wife enjoyed it as well.

      Happy New Year & please take care
      Jacky

  4. I was honestly shocked when I read someone found it bland?! I feel like I’m eating a different dish than them because I found the HK onion sauce exceptionally tasty and savory. I’ve been wanting to try this one for a while, but didn’t make it because my husband is a picky eater. But he ate it and said it was different but really good! It will be definitely be in my regular rotation! Thanks again for a wonderful recipe and the work you put in to test them to perfection!

  5. Thanks! I will try quinoa next time! Also…if I use skinless boneless chicken thighs would that take a minute off the time? And if I use a glass bowl instead of a steel bowl add a minute? So then a net zero change to the timing overall?

  6. Amy & Jacky

    I wanted to make the onion chicken today but can I make it in a Bella 8 qt pressure Cooker. I want todo the pot in pot with the rice. I broken my instant pot lid top and now waiting on my replacement. My husband got me a Bella until my lid top come in.

    1. Hi Vanessa,

      Sorry for the late reply. This recipe will work just fine in the Bella 8 quart pressure cooker.

      Hope you will get the lid replacement soon 🙂

      Please take care & have a wonderful weekend
      Jacky

  7. I made this tonight with chicken tenders and Basmati rice, using 5 minutes. I enjoyed this and think it would be more flavorful with thighs as in your original recipe. I will make it again soon.

    1. Thank you so much for your kind words Janet 🙂

      Happy to hear you enjoyed the result with chicken tenders as well!

      Please take care & have an amazing week
      Jacky

  8. This recipe was one of my favorite it was so good I have cooked it three times. This time i’m Trying it with chicken breast. I saw where you Said to cut back one minute. I’ll try that.
    Thanks for all your hard work.

  9. Hi Jacky,

    If I want to make 8 chicken thighs, do I double ingredients for the sauce and do I need to adjust the cooking time? I made this before with drumsticks and added some fresh shiitake mushrooms sautéed in butter to the sauce and it was really delicious!

    Thanks,
    Helen

    1. Hi Helen!

      So happy to hear from you again 🙂

      You can 1.25x the seasoning ingredients while keeping the chicken stock the same.

      The cooking time will be the same as well!

      Please take care & see you around
      Jacky

  10. Just made this, and it’s so good! The only changes I made were to take the skin off the chicken thighs and to use xanthan gum to thicken the sauce, as I need to keep my carbs down. I ate the leftover sauce on my plate with a spoon, it was so tasty! I like how the onions kind of dissolve during cooking.

    I will absolutely be making this again. It’s delicious. Thank you for another great recipe! 🙂

  11. Made this tonight. I trimmed the excess fat and skin off the thighs, left out the frozen veg and made some soy-honey glazed carrots instead. Did pot-in-pot Jasmine rice. The recipe came out well and was good, but a little bland for our taste. I understand it’s a comfort-food memory, but I wanted a hit of some spice. I’ll probably make again but add chile, up the garlic, maybe add additional black pepper and white pepper. We had leftover rice and gravy which I’m looking forward to for breakfast with a nice fried egg on top!

    Can you make other types of rice with this method? No rinsing surprised me, too.

    1. Hi Jacqueline, thank you for your honest feedback.

      Adding more salt will usually open up the flavor more.

      You can make this with other type of white rice such as Basmati rice.

      You can rinse the rice beforehand as well. We usually do that unless we are testing a recipe.

      Take care & have fun cooking
      Jacky

  12. I have to try this. I’m trying to lose weight and have been counting calories. This will work great for me. 22 lbs down, 35 to go!

    1. Hi Beth 🙂 !

      Thank you for your kind words. Boneless, skinless chicken thighs will work. I will recommend reducing the cooking time by a minute.

      Take care & have fun cooking
      Jacky

    2. Thank you for your response! It’s on my list of recipes to make. I love my Instant Pot and your recipes are delicious!

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