Instant Pot Honey Garlic Chicken

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 tastes like takeout from your favorite spot, but it comes together in under 30 minutes and dirties just one pot (you can absolutely make it in your pajamas—I usually do).

I’ve made this one so many times that I’ve tuned every step: a quick sear for deep flavor, a glossy honey-garlic sauce thickened right in the pot, and chicken thighs that come out juicy every single time. Here’s exactly how I make it.

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 it came together so fast and packed so much flavor that 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

1. Season the chicken with salt and pepper on both sides.
2. Set the Instant Pot to Sauté and heat the olive oil. Sear the chicken 1–2 minutes per side, in batches if needed. Remove and set aside.
3. In a bowl, whisk together the honey, soy sauce, ketchup, garlic, ginger, and vinegar.
4. Pour the sauce into the pot and return the chicken. Turn off Sauté mode.
5. Seal the lid and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release.
6. Remove the chicken and set the Instant Pot to Sauté again. Stir in the cornstarch slurry to thicken the sauce (1–2 minutes).
7. Slice or shred the chicken, return it to the sauce, and toss to coat.
8. 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 don’t overfill the pot past the max line.

Recipe Variations and Serving Suggestions

• Swap the 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.

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 creation on Instagram (tag me @thekitchensaid), and don’t forget to pin it for later.

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