Asian-Inspired Instant Pot Chicken with Green Beans

Last updated on December 16th, 2021

This Asian-inspired instant pot chicken with green beans dish is one of the very best ways to make something special out of boneless skinless chicken breasts. Typically, that particular cut of meat can be fairly uninspiring, but with these flavors, borrowed from some of my favorite Asian dishes – have turned the plain and boring into a sensational meal.

Spice. It’s so… hot right now. and with summer officially well on it’s way, it’s not just the weather that is heating up. My taste buds have been craving all manner of things spicy – not to mention flavorful and savory.

What better way to kick up the spicy flavor a notch or two than to do it with the ever boring, completely uninspiring boneless, skinless chicken breasts?

Tips & Tricks for making Asian-Inspired Instant Pot Chicken with Green Beans

Ingredients:

  • boneless skinless chicken breasts
  • honey
  • siracha
  • rice wine vinegar
  • grated fresh ginger
  • garlic cloves
  • fresh green beans
  • rice

Cooking this meal in the Instant Pot is truly a one-pot dish (minus the rice), however, it is a process which takes several steps, outlined here:

Prepare the Chicken

Place chicken breasts in 6-quart instant pot.

chicken breasts in instant pot

Using a small bowl, combine honey, siracha sauce, vinegar, fresh ginger, garlic and sesame oil.

honey siracha spice mixture

Pour over chicken in pot

sauce over chicken instant pot

Lock lid into place and set on high pressure, manual cook for 15 minutes. Allow pressure to release naturally for 15 minutes before carefully releasing remaining pressure. Unlock and carefully open lid. Transfer chicken to a container with a lid to keep warm.

transfer chicken to container

Place green beans into Instant Pot and lock the back in place, set on high pressure, manual cook for 4 minutes.

place green beans in instant pot

Quick release the steam; once steam has finished venting (this will take a few minutes) carefully remove the lid, being very cautious not to burn yourself. Remove the green beans and transfer to a container to keep warm (use the same container as the chicken, if desired).

Prepare Sauce

Strain cooking liquid through a fine mesh strainer and transfer back into the Instant Pot

strain sauce fine mesh strainer

Set Instant Pot to saute and simmer, uncovered for 10 minutes or until sauce has reduced and is thickened.

set instant pot to saute

Remove chicken from warming dish. Slice chicken and and serve over rice with green beans.

slice chicken breasts

Drizzle sauce over the chicken and green beans and garnish with green onions if desired.

drizzle sauce

Enjoy!

Be sure to enjoy leftovers for up to 3 days, tightly covered in the refrigerator.

Related Recipes

Instant Pot Asian-Inspired Spicy Chicken with Green Beans

Course: Dinner
Cuisine: Asian
Keyword: chicken, Instant Pot
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 54 minutes
Servings: 6 servings
Calories: 99kcal
This spicy and delicious Asian Inspired Instant Pot chicken with green beans has all of the best hot flavors to spice up your dinner.
Print Recipe

Ingredients

  • 3 whole boneless skinless chicken breasts
  • 1/3 cup honey
  • 3 tbsp siracha sauce* see note
  • 2 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 3 whole cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • 1 1/2 pounds fresh green beans, rinsed and cut into 2 inch pieces
  • Rice of your choice to serve with

Instructions

  • Prepare chicken & Green Beans
  • Place chicken breasts in 6-quart instant pot
  • in small bowl, combine honey, siracha sauce, vinegar, fresh ginger, garlic and sesame oil.*SEE NOTE
  • Pour over chicken in pot
  • Lock lid in place and set on high pressure, manual cook for 15 minutes.
  • Allow pressure to release naturally for 15 minutes before carefully releasing remaining pressure.
  • Unlock and carefully open lid.
  • Transfer chicken to container with lid to keep warm, place green beans into Instant Pot and lock the back in place, set on high pressure, manual cook for 4 minutes. Quick release the steam and once steam has finished venting (this will take a few minutes) carefully remove the lid, being very cautious not to burn yourself.
  • Remove the green beans to a container to keep warm (use the same container as the chicken, if desired).
  • Prepare Sauce
  • Strain cooking liquid through a fine mesh strainer back into the Instant Pot and set to saute.
  • Simmer, uncovered for 10 minutes or until reduced and thickened.
  • Slice chicken and serve over rice with green beans. Drizzle sauce over the chicken and green beans and garnish with green onions if desired.

Notes

  • The best thing about this sauce is that it’s highly adaptable. Feel free to add additional spice to kick it up higher, or cut it back to cool it down. But be warned, making too many modifications will change the flavor profile, so taste the sauce before putting it the pot to ensure it stays balanced.
  • Rice is not calculated in the  estimated nutrition values and must be calculated separately

Nutrition

Calories: 99kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 267mg | Fiber: 3g | Sugar: 19g | Vitamin A: 793IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 1mg
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