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Instant Pot HK Onion Chicken

Recipe developed by Amy + Jacky

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.
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
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Calories 238kcal


  • 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


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


  • 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~


Calories: 238kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 718mg | Potassium: 417mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6305IU | Vitamin C: 13.9mg | Calcium: 30mg | Iron: 1.8mg

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