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Easy Instant Pot Honey Garlic Chicken Recipe

Easy Instant Pot Honey Garlic Chicken

Tender boneless chicken is pressure-cooked in a sweet, savory honey garlic sauce, then coated in a glossy cornstarch-thickened glaze. Serve it over white rice with green onions and sesame seeds.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb Boneless, skinless chicken thighs or breasts
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1 tbsp Neutral oil, such as avocado or canola oil
Honey Garlic Sauce
  • 1/2 cup Honey
  • 1/3 cup Low-sodium soy sauce
  • 1/4 cup Ketchup
  • 1/4 cup Water or chicken broth
  • 4 cloves Garlic cloves, minced
  • 1 tsp Fresh ginger, grated
  • 1 tbsp Apple cider vinegar or rice vinegar
Thickener
  • 1 tbsp Cornstarch
  • 2 tbsp Cold water
For Serving
  • As needed Cooked white rice
  • As needed Sliced green onions
  • Optional Sesame seeds

Method
 

Step-by-Step
  1. Pat the chicken dry and season both sides with kosher salt and black pepper.
  2. Whisk the honey, soy sauce, ketchup, water or broth, minced garlic, grated ginger, and vinegar in a bowl.
  3. Set the Instant Pot to Sauté, add the oil, and brown the chicken in batches for about 2 minutes per side.
  4. Cancel Sauté, pour in the sauce, and scrape the bottom of the pot thoroughly to loosen browned bits.
  5. Secure the lid and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 to 10 minutes, then release the remaining pressure.
  6. Transfer the chicken to a plate. Slice or shred cooked chicken breasts, while thighs can remain whole or be shredded.
  7. Whisk the cornstarch with 2 tablespoons cold water. Set the pot to Sauté, whisk the slurry into the sauce, and simmer for 2 to 3 minutes until glossy and thick.
  8. Return the chicken to the pot and coat it with sauce. Serve over cooked white rice with green onions and optional sesame seeds.

Notes

Browning is optional but adds flavor. Scrape the pot completely after adding the liquid because honey and ketchup can stick and contribute to a Burn warning. Check chicken breasts at the thickest point for 165°F/74°C; very large breasts may need 1 to 2 extra minutes of pressure cooking. Add the cornstarch slurry only after pressure cooking. Refrigerate leftovers in a covered container for up to 3 days and reheat gently.