chicken recipe in instant pot
The Best chicken recipe in instant pot
I love this Instant Pot chicken recipe because it’s one of those meals that just works every single time. It’s quick, hands-off, and always turns out tender and flavorful, which is exactly what I need on busy weeknights. My kids ask for it all the time—it’s become a staple in our house because it’s simple enough for a regular dinner but still feels special enough for when we have company over. The best part is how versatile it is; you can serve it with rice, roasted veggies, or even shred it for tacos or sandwiches.
What I really appreciate about this recipe is how it balances convenience with good nutrition. The Instant Pot locks in moisture, so the chicken stays juicy without needing a ton of oil or butter. I can throw in some garlic, herbs, and a splash of broth, and it cooks up in minutes with almost no effort. Plus, chicken is a great lean protein, and when I pair it with whole grains or vegetables, it makes for a well-rounded meal that keeps everyone full and energized. It’s the kind of recipe that makes healthy eating feel easy, not like a chore.
Instant Pot Honey Garlic Chicken
A quick and flavorful one-pot chicken dish with a sweet and savory honey garlic sauce. Perfect for busy weeknights, this recipe delivers tender chicken with minimal effort.
🥘Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/3 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp grated ginger (or 1/2 tsp ground ginger)
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup water
- 1 tbsp cornstarch (for thickening)
- 2 green onions, sliced
- 1 tsp sesame seeds
👨🍳Directions
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1 Season the chicken with salt and black pepper on both sides.
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2 Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add the chicken and cook for 2-3 minutes per side until lightly browned. Remove and set aside.
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3 In a bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ginger, red pepper flakes (if using), and water.
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4 Pour the sauce into the Instant Pot and stir to combine with any browned bits. Return the chicken to the pot.
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5 Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 8 minutes (for thighs) or 10 minutes (for breasts).
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6 Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick-release the remaining pressure.
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7 Remove the chicken and set aside. Mix cornstarch with 1 tbsp water, then stir into the sauce in the Instant Pot. Set to ‘Sauté’ mode and cook for 1-2 minutes until thickened.
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8 Return the chicken to the pot and coat with the thickened sauce. Garnish with sliced green onions and sesame seeds before serving.
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9 Serve hot with steamed rice or vegetables.
🔧Equipment
- Instant Pot (or electric pressure cooker)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Honey Garlic Chicken Works
Cooking chicken in the Instant Pot is one of the easiest ways to get a flavorful, tender meal on the table with minimal effort. It’s perfect for busy weeknights but still impressive enough for family gatherings because it cooks quickly and turns out consistently delicious every time. Whether you’re feeding a crowd or just looking for a simple, reliable recipe, this method never disappoints.
❓ Frequently Asked Questions About Instant Pot Honey Garlic Chicken
1. Can I use frozen chicken for this Instant Pot recipe?
Yes, you can! The Instant Pot is great for cooking frozen chicken. Just add a few extra minutes to the cooking time (usually 5–10 minutes more, depending on the size). Make sure the chicken is fully submerged in liquid to ensure even cooking. For best results, use the “Pressure Cook” or “Manual” setting and allow for a natural pressure release.
2. How do I prevent the chicken from becoming dry in the Instant Pot?
To keep chicken juicy, avoid overcooking it. Use the recommended cooking time based on the cut (e.g., 8–10 minutes for boneless breasts, 12–15 minutes for thighs). Adding enough liquid (like broth or sauce) also helps. If using lean cuts like breasts, a quick natural release (5–10 minutes) before venting can prevent moisture loss. Brining the chicken beforehand or using a marinade can also add extra juiciness.
3. What’s the best liquid to use for cooking chicken in the Instant Pot?
Broth (chicken, vegetable, or bone broth) is ideal for adding flavor, but you can also use water, coconut milk, tomato sauce, or even a mix of sauces (like BBQ or teriyaki). Aim for at least 1 cup of liquid to ensure the Instant Pot builds enough pressure. Avoid thick sauces alone—they may not create enough steam.
4. Can I cook rice or potatoes with the chicken in the Instant Pot?
Yes! The Instant Pot is perfect for one-pot meals. For rice, use a 1:1 liquid-to-rice ratio (e.g., 1 cup rice + 1 cup broth) and place it in a separate container or directly in the pot with the chicken. Potatoes can be added whole or diced—just adjust the cooking time (add 3–5 minutes for diced potatoes). Layer ingredients carefully: chicken on top of rice or potatoes to avoid overcooking.
5. How do I thicken the sauce after cooking chicken in the Instant Pot?
After cooking, switch the Instant Pot to “Sauté” mode and simmer the sauce uncovered to reduce it. For a thicker consistency, mix 1–2 tablespoons of cornstarch or flour with cold water to create a slurry, then stir it into the sauce. Alternatively, blend a portion of the sauce with an immersion blender or transfer it to a countertop blender for a creamier texture. Let it simmer for 2–3 minutes to thicken.
