This Instant Pot honey garlic chicken is the perfect weeknight dinner: fast, flavorful, and made with ingredients you probably already have in your pantry. The pressure cooker makes the chicken incredibly tender in no time, while the sweet and savory honey garlic sauce adds a crave-worthy glaze. Pair it with rice, veggies, or noodles for a full meal — and don’t forget to drizzle that sauce on everything!
Why You’ll Love This Recipe 💛
✅ Ready in under 30 minutes
✅ Kid-friendly flavors — sweet, savory, and mild
✅ Uses pantry staples you already have
✅ Works with fresh or frozen chicken
✅ Great for meal prep and leftovers
Ingredients You’ll Need 🛒
This isn’t just a short list — it’s a flavor-building kit! Here’s a closer look at what makes this dish so satisfying:
For the Sauce:
- ⅓ cup water or chicken broth: Adds moisture to the sauce base and helps build pressure in the Instant Pot. Use broth for extra depth.
- ¼ cup low-sodium soy sauce: Brings umami and saltiness while letting the honey shine. You can sub tamari or coconut aminos if gluten-free.
- ¼ cup honey: The sweet element that balances the salt and garlic — floral, sticky, and essential for that glaze.
- 2 cloves garlic, minced: Fresh garlic is a must here. It infuses the sauce with bold aroma and depth.
- ¼ teaspoon black pepper: Adds warmth without overpowering. Use freshly ground if possible.
For the Chicken:
- 1½ pounds boneless skinless chicken breasts: Choose similarly sized breasts for even cooking. You can also use thighs, but reduce cook time slightly.
To Thicken the Sauce:
- 2 teaspoons cornstarch + 1 tablespoon water: This slurry is stirred in at the end to turn the cooking liquid into a silky honey garlic glaze.
💡 Optional Add-ins:
- Red pepper flakes (for heat 🌶️)
- Frozen stir-fry vegetables (added at the end)
- Sesame seeds and green onion for garnish
How to Make It in the Instant Pot 👩🍳
- Mix the Sauce:
In the Instant Pot, whisk together the water or broth, soy sauce, honey, garlic, and black pepper until the honey dissolves completely. - Add the Chicken:
Place the chicken breasts into the sauce mixture in a single layer. - Seal and Set Cook Time:
Lock the lid and set the steam valve to “Sealing.” Cook on high pressure for:- 8 minutes for small (7–8 oz) breasts
- 10 minutes for medium (10 oz) breasts
- 11 minutes for large (12 oz+)
➕ For frozen chicken, add 3 minutes and use natural release for 10 minutes.
- Pressure Release:
Once cooking ends, quick release pressure for fresh chicken — use a long spoon to move the valve. For frozen chicken, wait 10 minutes, then release. - Check Doneness:
Chicken should reach 165°F. If not, use the Sauté function to finish cooking while simmering in the sauce. - Remove Chicken & Thicken Sauce:
Transfer the chicken to a plate. In a small bowl, mix cornstarch and water. Stir into the pot on Sauté mode. Cook 2–3 minutes until the sauce thickens. Turn off the heat. - Slice & Serve:
Slice the chicken and serve drizzled with honey garlic sauce. Pair it with fluffy rice, steamed veggies, or quinoa for a balanced dinner 🥗🍚.
Tips & Variations 🔧
🥢 Use chicken thighs for an even juicier option
🌶️ Add chili flakes if you like sweet heat
🥦 Stir in frozen veggies after thickening the sauce
🍚 Serve over jasmine rice or rice noodles
🥡 Double the sauce if serving over grains — it’s that good
🥢 Garnish with sesame seeds or chopped scallions for a takeout-style touch
Storage & Reheating Instructions 🧊
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze sliced chicken with sauce in portions for up to 3 months.
- Reheat: Microwave or reheat in a pan with a splash of water or broth.
FAQs About Honey Garlic Chicken ❓
Q: Can I use frozen chicken?
A: Yes! Just make sure pieces are separated and add 3 minutes to the cook time. Do a 10-minute natural release.
Q: Can I use thighs instead of breasts?
A: Definitely! Cook thighs for 9–10 minutes under pressure — they’ll be extra tender.
Q: Is this recipe gluten-free?
A: Use tamari, coconut aminos, or gluten-free soy sauce for a fully gluten-free version.
Q: Can I double the sauce?
A: Yes, and it’s highly recommended if you’re serving it over rice or noodles!
Final Thoughts 💭
This Honey Garlic Instant Pot Chicken is a go-to lifesaver for those evenings when you want a home-cooked meal without spending an hour in the kitchen. It’s fast, fuss-free, and filled with bold flavors that taste like you spent all day cooking. The honey brings just the right sweetness, the soy sauce adds savory depth, and the garlic ties everything together with that comforting aroma we all love 🍯🧄.
It’s also a recipe that adapts to whatever your night looks like: serve it with rice and broccoli for a clean plate dinner, spoon it over noodles for an Asian-inspired twist, or meal prep it into lunch containers with quinoa and roasted veggies. It’s one of those rare dishes that checks all the boxes — delicious, healthy-ish, and ready in a flash 💡.
Need one more reason to keep this in your rotation? Cleanup is easy (thank you, Instant Pot 🙌), the ingredients are pantry-friendly, and the leftovers might be even better the next day. Whether you’re feeding picky eaters or just looking for something dependable and comforting, this chicken has your back.
Short Version
Honey Garlic Instant Pot Chicken Breasts
Ingredients
- ⅓ cup water or chicken broth
- ¼ cup low-sodium soy sauce
- ¼ cup honey
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- 1 ½ pounds boneless skinless chicken breasts
- 2 teaspoons cornstarch
Instructions
- Combine water or broth, soy sauce, honey, garlic, and pepper in the Instant Pot. Whisk until the honey dissolves.
- Add the chicken breasts to the Instant Pot.
- Seal the lid and move the steam valve to the sealing position.
- Set the Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh (not frozen) chicken:
- 8 minutes for small (7-8 ounce) chicken breasts
- 10 minutes for medium (10 ounce) chicken breasts
- 11 minutes for large (12 ounce) chicken breasts
- For frozen chicken breasts, add 3 minutes to the cooking times listed and pressure cook (manual) at high pressure. Be sure your chicken breasts are not stuck together, as this will increase the cook time.
- The Instant Pot will take about 10 minutes to come to pressure before starting the cook time. When the cook time ends, carefully quick release the pressure by using the handle of a long spoon to move the steam valve to venting. (If your chicken was frozen, do a 10-minute natural release instead of a quick release. Leave the Instant Pot alone for 10 minutes before moving the steam valve to the venting position.) Wait for the steam to escape and the pin to drop, then carefully remove the lid.
- Use an instant-read thermometer to test the internal temperature of the chicken. It should be at least 165°F. If it’s lower, finish cooking using the Instant Pot’s sauté function.
- Remove the chicken to a clean plate or cutting board.
- In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on sauté mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off the Instant Pot and remove the inner pot to stop the cooking process.
- Slice the chicken and serve with the honey garlic sauce, rice, vegetables, or as desired.
Notes
Make it spicy: Add 1/8 teaspoon (or more to taste) of red pepper flakes to the sauce for a spicy kick.
Gluten-free: To make this recipe gluten-free, substitute gluten-free tamari, gluten-free coconut aminos, or gluten-free soy sauce for the soy sauce.
