chicken recipe instant pot

The Best chicken recipe instant pot

I’ve been making chicken in an Instant Pot for years now, and there’s just something about it that makes everything feel effortless and delicious. The pressure cooker does all the heavy lifting—tenderizing the meat, keeping it juicy, and cooking it perfectly without burning a hole in the pot. It’s the kind of recipe that feels like a weekend project, but in reality, it’s just a few simple steps that save me time and stress, especially on busy weeknights. My kids—especially my picky one—will eat it straight from the pot, and honestly, I don’t even need to ask. It’s got that right balance of flavor without being overpowering, and the way the chicken absorbs the marinade or seasoning is just magic.

This recipe is perfect for all kinds of occasions. Whether it’s a weeknight dinner after a long day or a meal for a family gathering, the Instant Pot makes it feel special without the fuss. My husband always says it’s like having a slow cooker and a stovetop in one, and I agree. The kids love it because it’s not dry, and it’s always tender, no matter how long we’ve been cooking it. Plus, it’s a great way to use up whatever veggies or herbs we have on hand—no waste, no extra work. And let’s be honest, nobody wants to stand over a stove for hours, so this is a win for everyone. The health benefits are pretty solid too. It’s lean protein, packed with vitamins, and since we can customize the seasoning, we can keep it light or add some spices if we’re craving something more flavorful. It’s a no-brainer for a balanced meal that’s as easy as it is tasty.

Instant Pot Honey Garlic Chicken with Rice

4.6 from 508 votes

A quick and flavorful dish featuring tender chicken cooked in a sweet and savory honey garlic sauce, served with perfectly cooked rice. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Sauce

• 3 tbsp honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 cup chicken broth
• 1 tbsp butter
• 1 tsp ginger, grated (optional)

For the Rice

• 1 cup jasmine rice
• 2 cups water or chicken broth
• ½ tsp salt

👨‍🍳Directions

1. 1 Rinse the chicken thighs under cold water and pat dry. In a bowl, toss chicken with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
2. 2 Place chicken in the Instant Pot, ensuring it’s submerged in the liquid (if needed, add a little water). Seal and set to High Pressure for 10 minutes.
3. 3 Quick-release the pressure. While the chicken cooks, prepare the sauce: In a small bowl, mix honey, minced garlic, soy sauce, rice vinegar, and cornstarch.
4. 4 Pour chicken broth into the Instant Pot, add the sauce mixture, and stir. Set to High Pressure for 5 minutes.
5. 5 Quick-release the pressure. Stir in butter and grated ginger (if using). Remove chicken and shred if desired. Set aside.
6. 6 While the sauce cools slightly, cook rice in the Instant Pot: Add rice, water, and salt. Seal and set to High Pressure for 5 minutes. Quick-release pressure.
7. 7 Serve shredded chicken over rice, drizzle with sauce, and enjoy!

🔧Equipment

• Instant Pot
• Mixing bowls
• Measuring cups
• Knife and cutting board
• Garlic press or mincer
• Wooden spoon
• Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 3❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 2🍬Sugars: 12🥩Protein: 45

📝Notes

For extra tenderness, add a splash of water to the Instant Pot before sealing.,Adjust sweetness by adding more honey or reducing soy sauce if preferred.,Use chicken breast instead of thighs for a leaner option (cook time may vary).,Strain the sauce for a smoother texture if desired.

This Instant Pot chicken recipe is always a go-to for me because it’s quick, foolproof, and never fails to impress, no matter the occasion. Whether it’s a weeknight dinner or a busy family gathering, the tender, flavorful chicken stays juicy and delicious without any fuss, and the whole meal comes together in under an hour. Plus, it’s so versatile—serve it with rice, potatoes, or even over greens, and it adapts perfectly to whatever’s on hand. No stress, just good food that everyone loves.

❓ Frequently Asked Questions About Instant Pot Honey Garlic Chicken with Rice

What is the best way to season my Instant Pot chicken recipe for maximum flavor?

The best way to season your Instant Pot chicken is by using a mix of salt, pepper, garlic powder, onion powder, paprika, and a pinch of cayenne for heat. For extra depth, add fresh herbs like rosemary or thyme, or use store-bought seasoning blends like Italian seasoning or Cajun. Don’t forget to season the chicken pieces generously on both sides before adding them to the Instant Pot.

—

How long should I cook the chicken in the pressure cooker, and what pressure setting should I be using?

For whole chicken, cook at High pressure for 60–75 minutes, then natural release for 10 minutes. For chicken thighs or breasts, use High pressure for 20–25 minutes, followed by a quick release. Always check your Instant Pot manual for model-specific guidelines, as pressure settings can vary slightly.

—

Can I add liquid to the Instant Pot when cooking chicken, and what should I be using?

Yes, you can add liquid to keep the chicken moist. Use 1–2 cups of chicken broth, water, or even beer (for a tender, slightly crispy skin texture). Avoid using too much liquid, as it can make the chicken watery. For extra flavor, add aromatics like garlic, ginger, or a splash of soy sauce or Worcestershire sauce.

—

What should I do if my Instant Pot chicken turns out dry or rubbery?

If your chicken is dry, it’s usually due to overcooking or not using enough liquid. To fix it: – For whole chicken: Trim excess skin, tent with foil, and cook at Low pressure for 10–15 minutes longer (if needed). – For breasts/thighs: Ensure they’re fully submerged in liquid. Try a 10-minute longer cook time at High pressure, then check doneness with a meat thermometer (165°F internal temp). – For prevention: Add a splash of acid (like lemon juice or vinegar) to the pot before cooking, or use a bit of butter or oil for extra moisture.

—

Can I make Instant Pot chicken with bone-in or boneless pieces, and how do they differ?

Both bone-in and boneless chicken work in the Instant Pot, but they cook slightly differently: – Bone-in (thighs/drumsticks): Tenderize faster (20–25 mins at High pressure) and stay juicier due to marrow. They also brown better on the skin. – Boneless (breasts/legs): Need slightly longer cook time (25–30 mins) to avoid dryness. They cook more evenly but may not develop as much flavor. For best results, use a mix of both for balanced tenderness and flavor!