Description

This Instant Pot Honey Garlic Chicken recipe offers a deliciously sweet and savory meal cooked quickly in your pressure cooker. Tender chicken breasts are infused with a flavorful honey-soy garlic sauce, thickened to perfection and served over fluffy rice. Perfect for a busy weeknight dinner, this dish is both comforting and impressive with minimal effort.

Ingredients

Scale

Chicken and Seasoning

3-4 boneless, skinless chicken breasts
Salt and pepper to taste

Sauce

1/2 cup honey
1/3 cup soy sauce
1/3 cup onion, diced
1/4 cup ketchup
2 tablespoons vegetable oil
4 garlic cloves, minced

Thickening and Garnish

3 teaspoons cornstarch
1/4 cup water
Sesame seeds for topping
Green onion, sliced, for topping

Serving

Rice for serving

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Instructions

Prepare the chicken: Place the boneless, skinless chicken breasts at the bottom of the Instant Pot. Season them generously with salt and pepper to enhance flavor.
Make the sauce and combine: In a small bowl, mix honey, soy sauce, diced onion, ketchup, vegetable oil, and minced garlic. Pour this mixture evenly over the chicken in the Instant Pot. Secure the lid, making sure the seal is set.
Pressure cook the chicken: Select the Meat setting on the Instant Pot or manually set it to high pressure, and cook for 15 minutes. After cooking, perform a quick release to release pressure. Carefully remove the chicken breasts from the pot and set aside, leaving the flavorful sauce inside.
Thicken the sauce: In a small bowl, dissolve 3 teaspoons of cornstarch in 1/4 cup of water to create a slurry. Pour this into the Instant Pot with the sauce. Use the Sauté function to cook the sauce, stirring frequently for about 5 minutes until the sauce thickens slightly.
Finish and serve: Cut the cooked chicken into bite-size pieces and return them to the pot, tossing them gently with the thickened sauce to coat evenly. Sprinkle the dish with sesame seeds and sliced green onions for garnish. Serve the honey garlic chicken hot over cooked rice.

Notes

Adjust the soy sauce amount for lower sodium if needed.
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
For added flavor, marinate chicken in the sauce mixture for 30 minutes before cooking.
If you don’t have ketchup, tomato paste mixed with a little sugar and vinegar can be a substitute.
Rice can be substituted with quinoa or cauliflower rice for a different texture.