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There is one recipe from Hawaii we loved and were not able to recreate here in Colorado until recently. Guava chicken was a staple of our menu cycle. Its sweet and savory and so easy to make. In Hawaii we would grill it but I decided to make it in our Instant Pot, like you’re shocked. This recipe has a two-step process. You need to make the marinade on the stovetop and then use the Instant Pot to cook it.
Be sure to heat the marinade all the way through on the stove to dissolve the jelly, brown sugar, and kethup. No one wants a lump marinade! The guava jelly of choice was Hawaiian Sun but this Goya one is just as tasty. The best part about this recipe is that you don’t have to defrost the chicken! 10 minutes to make the marinade and you’re in business.
It only takes 18 minutes in the Instant Pot, I let the pressure release on it’s own so that the rice has time to cook. I also sautéed some baby bok choy in sesame oil on the stovetop as the chicken cooks. It makes for a delicious and well-rounded meal.
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup guava jelly
- 1/2 cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 pound chicken thighs
- white rice for serving
- baby boy choy
- sesame oil for sautéing
- sesame seeds for garnish
- Combine the first 6 ingredients on the stove and cook until all the ingredients are combined
- Place chicken into the Instant Pot, cover with marinade
- Set the pot to 18 minutes and let it do it’s thing
- Cook up some white rice and sauté bok choy while chicken cooks
- Let the pressure release on it’s own and then serve over rice with bok choy
Have you ever cooked chicken or pork with a jam or jelly? What’s your favorite one?