If you’re craving something sweet, savory, and irresistibly sticky—but don’t have hours to spare—this Instant Pot Honey Garlic Chicken is your new weeknight hero. It’s the kind of dish that tastes like you ordered takeout from your favorite restaurant, but you made it in under 30 minutes (and in your pajamas, if you’re anything like me).
Why You’ll Love This Recipe
I first whipped this up on a Tuesday night when my kids were hangry, I was exhausted, and takeout felt like the only option. But this recipe came together so fast and packed so much flavor, it’s been in our weekly rotation ever since.
- Quick & Easy: Ready in under 30 minutes, perfect for those hectic nights.
- Family-Friendly: Kids (and grown-ups) love the sweet-savory combo!
- Minimal Clean-Up: Just one pot—because no one wants a mountain of dishes.
- Restaurant-Level Flavor: Thanks to bold ingredients and pressure cooking magic.
Ingredients Breakdown
Essentials
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup honey
- 1/3 cup soy sauce (low-sodium preferred)
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch + 2 tablespoons water (for slurry)
- 1 tablespoon olive oil
- Salt & pepper, to taste
- Optional toppings: sesame seeds, chopped green onions
Pro Tips
- Prefer a low-sugar version? Swap half the honey for unsweetened applesauce.
- No fresh ginger? Use 1/2 teaspoon ground ginger in a pinch.
- You can sub chicken breasts for thighs, just watch the cook time—they can dry out faster.
- Make it spicy with a squirt of sriracha or a pinch of red pepper flakes!
Step-by-Step Instructions
- Season chicken with salt and pepper on both sides.
- Set Instant Pot to Sauté and heat olive oil. Sear chicken 1–2 minutes per side, in batches if needed. Remove and set aside.
- In a bowl, whisk together honey, soy sauce, ketchup, garlic, ginger, and vinegar.
- Pour sauce into the pot and return chicken to the pot. Turn off Sauté mode.
- Seal the lid and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release.
- Remove chicken and set Instant Pot to Sauté again. Stir in cornstarch slurry to thicken the sauce (1–2 minutes).
- Slice or shred chicken, return to sauce, and toss to coat.
- Serve over rice, noodles, or steamed veggies. Top with sesame seeds and green onions if desired.
Chef’s Tips and Tricks
- Use chicken thighs for the juiciest results and deepest flavor.
- Don’t skip the sear—it adds that extra layer of flavor you’ll taste in every bite.
- Add the cornstarch slurry after pressure cooking to avoid clumping and get the perfect glossy sauce.
- Doubling the recipe? Keep the same cook time but make sure not to overfill the pot past the max line.
Recipe Variations and Serving Suggestions
- Swap chicken for tofu or cauliflower for a tasty vegetarian version.
- Serve over jasmine rice, brown rice, or cauliflower rice for a lighter meal.
- Try it in lettuce wraps with crunchy veggies for a fresh, fun twist.
- Perfect paired with steamed broccoli, snap peas, or a simple cucumber salad.
FAQs
Can I use frozen chicken?
Yes! Just skip the sear and add 3–4 extra minutes to the pressure cook time. The sauce still turns out delicious.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water.
Can I make this ahead?
Definitely! It reheats beautifully, so feel free to meal prep a batch for the week.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch + 2 tablespoons water
- 1 tablespoon olive oil
- Salt & pepper, to taste
Instructions:
- Season chicken with salt and pepper. Sear in olive oil using Sauté mode on the Instant Pot, then remove.
- Mix honey, soy sauce, ketchup, garlic, ginger, and vinegar. Pour into pot and return chicken. Pressure cook for 10 min. Natural release for 5 min, then quick release.
- Remove chicken. Add cornstarch slurry to sauce using Sauté mode to thicken. Return sliced or shredded chicken to pot and coat with sauce.
Nutrition: ~310 calories per serving
If you give this Instant Pot Honey Garlic Chicken a try, I’d love to hear what you think! Drop a comment below, share your delicious creation on Instagram (tag me @thekitchensaid), and don’t forget to pin it for later!
