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Instant Pot Honey Garlic Chicken
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3.87 from 116 votes

Instant Pot Honey Garlic Chicken

This Instant Pot Honey Garlic Chicken is an easy takeout-inspired dish complete with a sticky sweet sauce that’s made using pantry staples.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Asian
Keyword: asian, chicken, garlic, honey, rice, soy sauce, stir fry
Servings: 4 servings
Calories: 462kcal
Author: Taylor Stinson

Ingredients

  • 1 lb chicken breasts, diced
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 2 tbsp olive oil
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 6 cloves garlic, minced
  • 4 green onions, sliced
  • Sesame seeds, for garnish

Rice

  • 1 cup rice
  • 2 cups water
  • 1 tsp butter
  • 1 pinch salt

Instructions

  • In a large bowl, toss chicken with cornstarch and baking soda. Meanwhile, heat olive oil in Instant Pot and turn to saute mode.
  • Add chicken to Instant Pot, sauteeing for 3-4 minutes until lightly browned. Add soy sauce, chicken broth, honey and garlic, bringing to a boil. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Serve everything over rice, then garnish with green onions and sesame seeds and enjoy! Leftovers will keep up to 5 days.

Video

Notes

If you don’t have any cornstarch, use potato starch or arrowroot to coat the chicken and thicken the sauce.
Add the cornstarch and baking soda onto the chicken a few hours before so it’s even more tender.
Steam some veggies on the side and serve it with the honey garlic chicken.
Store the leftovers in the fridge for up to 5 days. Sprinkle a bit of water over top then microwave for 2-3 minutes.
Freeze the chicken for up to 2 months and the rice for up to 6 months.

Nutrition

Calories: 462kcal | Carbohydrates: 60g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 1340mg | Potassium: 559mg | Fiber: 1g | Sugar: 18g | Vitamin A: 185IU | Vitamin C: 4.6mg | Calcium: 34mg | Iron: 1.4mg