Instant Pot HK Onion Chicken

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…

Step-by-Step Cooking Guide

Prepare Ingredients for Instant Pot HK Onion Chicken.

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.

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 sauce mixture.

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).

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.

Thicken Onion Sauce

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

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).

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!~ 🙂

Tools for Instant Pot HK Onion Chicken

• Instant Pot Electric Pressure Cooker
• Bamboo Wooden Spoons

Optional Pot-in-Pot Rice:

• Stainless Steel Steaming Rack Stand
• Stainless Steel Bowl (for rice)

Have fun cooking & enjoy this Classic Instant Pot HK Onion Chicken!

Other Instant Pot Chicken Recipes

Instant Pot Tuscan Chicken

Instant Pot Lemon Chicken