Asian Herbed Chicken
Need an easy-but-healthy meal? This Asian Herb Chicken recipe is the delicious answer you’re looking for. Plus, turn this Paleo recipe into a freezer meal!
Cook Time
Cook Time
  1. Combine all ingredients into the Instant Pot liner. Stir to combine well.
  2. Check the sealing ring, secure the lid, and close the sealing valve.
  3. Select MANUAL for 15 minutes.
  4. For best results, allow pressure to release naturally. Serve with your favorite rice (or cauli-rice) or in lettuce wraps.
  5. If desired, add 1-2 tablespoons of arrowroot powder to the remaining liquid (see: Notes). Select SAUTE and bring to a gentle boil to thicken.
Recipe Notes
  • The Instant Pot wonderfully preserves the flavors of fresh herbs, so I like to use fresh whenever possible. If you don’t have fresh herbs, dried ones will work just as well.
  • Add arrowroot powder/cornstarch at the end to create a nice glaze. To avoid lumps, remove a few tablespoons of cooking liquid to a mug and swirl the starch until a slurry forms. Add back to the main pot, stirring well. Use SAUTE to help the sauce boil so it will thicken.

For a Step-by-Step Tutorial to turn this into a Freezer Meal – see the instructions here.

You’ll need these containers.

  • Combine all ingredients into a round freezer container. Freeze.
  • To cook from frozen, remove from freezer container. Place solid frozen block in Instant Pot liner.
  • Select SAUTE for 5 minutes, to help kickstart the cooking process.
  • Cancel SAUTE, then select MANUAL for 25 minutes. Follow remaining recipe instructions.


  • Paleo: serve with cauliflower rice or lettuce wraps. Find coconut aminos for a GREAT price.
  • Low FODMAP: use garlic-infused olive oil instead of garlic powder. As always, check the Monash FODMAP app for recommended serving/portion size.

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