Our Honey Garlic Instant Pot Chicken Breast recipe is a fast and easy way to cook chicken breasts in a delicious honey garlic sauce. Use fresh or frozen chicken, serve with rice and veggies for a quick meal!
I love Instant Pot chicken recipes! Try my Instant Pot Chicken Thighs, Instant Pot Chicken and Rice or Instant Pot BBQ Chicken next.
Skip the Takeout and Make this Honey Garlic Instant Pot Chicken Breast
These Instant Pot chicken breasts are a meal I make often when I don’t feel like cooking and I’m tempted to order takeout. This recipe couldn’t be simpler – 5 ingredients, 10 minutes of active prep, and it’s ready to eat in 30 minutes! Plus there’s nothing better than that honey garlic sauce, drizzled over tender, juicy chicken breasts.
I usually cook a pot of brown rice and a vegetable side dish to serve with this Instant Pot chicken breast. The honey garlic sauce is so good spooned on top of the rice and veggies too! (Or, see my tips below for cooking veggies right in the sauce in the Instant Pot.)
My husband said this chicken is in the top 5 chicken dishes he’s ever eaten in his life. And we eat chicken a LOT. Very delicious. We will be making this again. Thanks for the recipe.
Joelle
Are you new to Instant Pot cooking? Read my How to Use an Instant Pot beginner’s guide to make it easy to get started.
What You’ll Need
Find the full recipe with ingredient amounts in the recipe card below.
How to Make Honey Garlic Instant Pot Chicken Breast
- Add ingredients to Instant Pot. Add the water or broth, soy sauce, honey, garlic and pepper. Whisk until well mixed. Then add the chicken breasts to the Instant Pot.
- Pressure cook. See below for cook times for various sizes of chicken breasts.
- Thicken sauce. Remove the cooked chicken to a clean plate. Make a cornstarch slurry by stirring together 2 teaspoons cornstarch and 1 tablespoon water. Press the sauté button and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot from the base to stop the cooking process.
How long to cook chicken breast in the Instant Pot?
How long to cook chicken in the Instant Pot depends on the size of your chicken breasts.
For fresh, boneless skinless chicken breasts:
- Cook small (7-8 ounces per breast) chicken breasts for 8 minutes.
- Cook medium (10 ounces per breast) chicken breasts for 10 minutes.
- Cook large (12 ounces per breast) chicken breasts for 11 minutes.
Use an instant read thermometer to check that the chicken is cooked to at least 165° F. If the chicken isn’t cooked through after pressure cooking, use the Instant Pot sauté function to finish cooking the chicken.
Recipe Variations
- Add frozen veggies: After stirring in the cornstarch slurry, add a bag of frozen mixed vegetables or frozen broccoli to the Instant Pot. The veggies will cook while the sauce thickens.
- Make it spicy: Add 1/8 teaspoon (or more to taste) red pepper flakes to the sauce for spice.
- 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.
- Freezer Meal: Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag. Freeze flat for up to 3 months. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed in the recipe for frozen chicken.
How to Make with Frozen Chicken
- You can use frozen chicken breasts in this recipe. Add 3 extra minutes to the cook times listed above if your chicken breasts are frozen. Add on a 10 minute natural release once the cook time ends, instead of a quick release, for frozen chicken.
- Learn more about how to cook frozen chicken breasts in the Instant Pot.
- Tip: Make sure that your frozen chicken breasts are not all stuck together in one large mass, since this would increase the cook time needed. I recommend freezing chicken breasts in a flat layer so that they are easy to separate when adding to your Instant Pot.
Serving Ideas
We love this chicken served with rice or quinoa and roasted broccoli or steamed broccoli. It would also be delicious with mashed potatoes and roasted carrots.
More Easy Instant Pot Recipes
- Instant Pot Ribs
- Instant Pot Pork Chops
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Mac and Cheese
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 Instant Pot. Whisk until honey dissolves.
- Add the chicken breasts to the Instant Pot.
- Seal the lid and move the steam valve to the sealing position.
- Set 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, or 11 minutes for large (12 ounce) chicken breasts.
- For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
- The Instant Pot will take about 10 minutes to come to pressure and then will start counting down 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 breasts were frozen, do a 10 minute natural release instead of a quick release. Just 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 down. 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 the temperature is lower, finish cooking the chicken using the Instant Pot's sauté function.
- Remove 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 saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
- Slice the chicken and serve it with the honey garlic sauce, plus rice and vegetables, or as desired.
Notes
Recipe Variations
- Add frozen veggies: After stirring in the cornstarch slurry, add a bag of frozen mixed vegetables to the Instant Pot. They will cook while the sauce thickens.
- Make it spicy: Add 1/8 teaspoon (or more to taste) red pepper flakes to the sauce for spice.
- 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.
To Cook in a Slow Cooker:
- Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.
- Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.
- Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.
- In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes.
- Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.
To Make as a Freezer Meal:
- Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.
- Freeze flat for up to 3 months.
- When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.
Recipe first shared in 2018, updated Sept. 2024.
I’ve never made my own honey garlic sauce… Mostly because I’m not a big fan of honey. BUT I loved it. It was the perfect amount of sweet and salty and consistency…yum yum yum. I think I could have gone with a minute less of pressure cook time but my chicken was still half frozen and I didn’t want to risk it. All in all, loved it as did hubby. It will be going in our meal rotation! So simple!!!
Amazing recipe, so much nicer than I expected and so simple to make, the sauce was nice to have with just plain veges. I did make it with normal soy sauce, I didn’t have the low salt option and only after I shoveled it down I realized it was very salty.!
I have made this recipe twice now. The first time I added the frozen veggies in while the sauce thickened like you suggested and served it with rice. The second time I forgot about mixing the veggies in but I also shredded the chicken before mixing it in the sauce for something a little different. I served it with mixed veggies and sweet potatoes the second time. Both times were delicious! I used the leftover shredded chicken to put on homemade pizzas and it was amazing! I love this recipe because it is SO simple yet delicious! I do not like trying to find a bunch of ingredients or complicated recipes. This was so great because I already had everything I would need! Thank you SO much!!
Hi Kristine. Why can’t one cook the rice and the chicken together in the broth mix? We’re brand new to instant-potting and have made one rice and chicken breast meal, combining both together without a pot in a pot, and it came out fine. But is there something with these ingredients that would screw that up?
It might be possible, but I can’t suggest an exact method or ingredient amounts without testing it myself. You would have to add some chicken broth or water for the rice to absorb as it cooks. You would also have to adjust the cooking time because white rice takes about 4 minutes in the Instant Pot, so you would need to cut up the chicken into smaller pieces so that the chicken would cook through in the same amount of time. It’s possible and you might be able to find a recipe for honey garlic chicken that’s designed for cooking rice as well, but I can’t make a recommendation for cooking rice in this recipe because I haven’t tested it that way. Here is my Instant Pot Chicken and Rice recipe, if you are interested, no pot in pot required. 🙂
I no longer eat meat but these days, store runs are few & far between. I had chicken breasts in my freezer so I thought why not…..OMG! This recipe could seriously get me to eat meat again. FANTASTIC!!!
The only thing I did differently is I have the “at least 1 cup water in the pot” rule stuck in my head so I added extra broth to = a cup. As a result, I had to double up the thickening process that took almost 5 minutes but SO SO GOOD. Thank You
This was very good, and I appreciate your comments/cooking guides for how long to cook the different sizes of chicken breast. That was very helpful. Unfortunately, I did not have any low sodium soy sauce, so I did swap out about 1/4 of it with white wine vinegar. I would have used rice wine vinegar, but I didn’t have that either! It turned out perfect, not too salty at all. We served with mashed potatoes and veggies. My husband and 7 children all enjoyed it, and that is a rare thing to find a recipe that EVERYONE likes. Thank you so much!
This was so easy an fun tasty. I doubled the recipe and switched the soy sauce for coconut aminos, and the cornstarch for tapioca starch to make it paleo.
If you use 1/3 of a cup of water and a 1/4 cup of soy sauce what makes up the rest of the liquid For it to be 1 cup of liquid?
This recipe has less than 1 cup of liquid but still works.
Question! The posted cook times for fresh chicken – are the ounces collective or are the ounces per chicken breast chicken breast? My two chicken breasts weighed 16 ounces total. So about 8 ounces each breast. I cooked them for 12 minutes and they were a really tough texture.
It is the ounces per chicken breast, not total.
Is it ok to make the freezer meal with frozen chicken breasts since I do not have an thawed?
Yes, that will work fine!
Used frozen bone-in and skin on chicken thighs., since that’s all I had. When I took the chicken out I fried the skin side down for a bit while I thickened the sauce, then returned the chicken bake to pot. So delicious and fast!
YUMMY YUMMY!!! TURNED OUT GREAT!!! BOSSMAN LOVED IT, WILL MAKE IT AGAIN!! THANK U KRISTINE
I just made this tonight for dinner. It was spectacular. Thank you very much for the recipe. I look forward to making this again sometime soon.
I WOULD LIKE TO MAKE THIS RECIPE BUT AM WONDERING IF IT MAKES A LOT OF SAUCE AND WHETHER I CAN DOUBLE THE LIQUID USED AND DO I ALSO DOUBLE THE SPICES USED.
THANK YOU
If you want more sauce I recommend doubling all of the sauce ingredients (including the cornstarch thickener).
I made this today. and my very picky husband at first bite loved it. I was very shocked! This one is a keeper for sure!!
So exited to try this!! Quick question after you finish cooking the chicken in the instant pot and take out the chicken.. do you clean the pot first and the add the corn starch mix? Or do you just add that corn starch mix to the liquid already in and then to sauté mode?
You add the cornstarch and water mixture to the liquid in the pot (don’t clean it out). It will thicken and make the sauce for the chicken. Enjoy!
Recipe tasted good. However, I ended up with the honey settling to the bottom and giving me a food burn notification! I stirred it a lot prior to starting it. I ended up having to take all the food out of the Instant Pot and transfer to another pot, wash the Instant Pot, and put it all back in without the honey. I cooked it, then added the honey! So what was supposed to be an easy dinner ended up a mess.
Hi Shannon,
I’m sorry this caused a burn warning for you. In step one, mix the honey well with other ingredients and that should prevent it.
Really delicious. We added a little Sriracha sauce into the sauce at the very end just to add a lille heat.
I can’t believe how fast and easy this was! I made the whole recipe while listening to a work conference call, hahaha, multi-tasking at its finest! I used coconut aminos instead of soy sauce, so I needed more salt and less honey but I am definitely making this again! The slurry thickened up the sauce perfectly in 4 minutes. The cooking time instructions were dead-on accurate. I had different sized pieces, so cooked according to the largest piece, which turned out perfectly but the smaller sizes were a bit dry. Therefore next time I’ll set cook time based on the smallest piece, then remove those and continue to cook the larger pieces in the thickening sauce. Thanks so much and can’t wait to try your other recipes!
I make this several times a year. I found your recipe for this and it is amazing. My family doesn’t like white rice so I make packet flavored rice instead. Thank you for sharing.
Hi!
Are your recipes created for a particular size pot?
What size pot do you use?
My son bought the “Instant Pot 8 Quart”.
(Duo Crisp Combo Electric Pressure Cooker Air Fryer).
My first try, I found out that 2 chicken breasts pressure cooked in the 8 quart pot are awful.
I am looking forward to making your recipes!
I realized that I have almost all of the ingredients on hand for three of your dinner recipes; chicken breasts, a pork tenderloin and ribs in my freezer, and every spice, oil, and even the soy sauce!
I love that I can change the servings on your recipe, and it updates the ingredient list.
Thank you for your advice on how many servings of your recipes are appropriate for the 8 quart.
I have both the 8 quart and 6 quart pots. My recipes are created for both the 6 quart and 8 quart size pots. Chicken breasts can be very sensitive to cook times, so you might experiment to find what works best for you. Reducing the cook time a bit and using a natural pressure release can also help to ensure tender chicken. Enjoy your Instant Pot!
Making this for the second time TODAY! It is that good! Thank for the easy, simple recipe. I couldn’t find cornstarch in my kitchen but everyone just drizzled the sauce over rice & still loved it! 🙂 Can’t wait to try more of your instant pot recipes!
Yummy! Thank you for this quick and easy recipe!
What can I substitute for the soy sauce. I am gluten free and soya sauce has wheat in it. Any suggestions?
You could try tamari or coconut aminos. Those are the most common gluten-free soy sauce substitutes. I haven’t tested this recipe with them, though.
This was my very first Instant Pot meal and it was awesome! The flavors of the ingredients melded together deliciously and the chicken breasts cooked well all the way through. I loved not having to dice raw chicken, but cut it up after cooking. I added frozen veggies while the sauce was thickening and then put the chicken back in and served with leftover rice. Printed and will be making again and again!
Did anyone else have a food burn warning flash on the screen?? I’m not sure what I did wrong?
You might find my post about the Instant Pot burn message helpful. It has lots of ideas to troubleshoot why you might be getting the warning and also what to do if you get a burn warning.
I just made this tonight, my 1st recipe of yours. I had 1 and 3/4 of chicken breasts and setthe time for 12 minutes. I added veggies to the sauté/sauce process. I found bits of the chicken to be rubbery/tough so I sautéed it for a bit and it helped. What did I do wrong? I don’t eat much meat so made this with rice for my family. Everyone ate it which is great. I had the veggies over rice with that awesome sauce. I think I would try it again. I am new to the Instant Pot and am a little intimidated by it; I just don’t want to mess it up.
I would try reducing the cook time a little. The cook time should be set based on the size of the individual chicken breasts. You could also try letting the pot naturally release for about 5 minutes before releasing the pressure, because a natural release can sometimes give you more tender meat.
I think this is pretty much a no fail recipe. If you like any kind of honey chicken, you will like this. Sometimes I add more honey and liquid, to have more sauce. I also add a little bit of red pepper pieces and small broccoli pieces at the end. A dash of red pepper flakes as well. Thighs work as well as chicken breasts. Very good!
How long would I cook the chicken breast for if they only way 4 oz. ?
I would try 4-5 minutes. Enjoy!
Very tasty. I couldn’t wait to taste it and I was not disappointed.
Has anyone tried browning the breast before pressuring?
Super easy and delish! Love these kinds of recipes! Will certainly make it again!
Kristine this recipe is great- I used gluten free baking flour as a substitute for corn starch and added sesame seeds. Super delicious.
Great recipe! I wanted to comment with my experience using chicken tenders (tenderloins). I did 3 mins only with quick release of pressure, and they were all cooked perfectly! I checked each piece with a digital meat thermometer to be sure. They are surprisingly tender, but cooked through. Such a quick and easy recipe!
Hi. This recipe looks wonderful but I’m wondering about the cook time for smaller chicken breasts. We use 5 oz breasts in our meals. Cooking time thoughts? Thank you!
I would try 5 or 6 minutes as a starting point and then check that the chicken is cooked through to 165 degrees F. If not cooked through, you can cook it for a minute or two on saute to finish cooking it.
Can I use chicken thighs?? And if so how much longer or shorter do I do the pressure cook time?
I would recommend cooking boneless chicken thighs for about 10 minutes followed by a 5 minute natural release. If your thighs are bone-in, try about 12 minutes plus 5 minute natural release. Check that the chicken is cooked to at least 165 degrees F. If not, you can finish cooking the chicken using the saute function. Enjoy!
Hoping to make this tonight! It sounds amazing! Would it work to add some veggies (carrots, celery, maybe onion, zucchini) in with the chicken while it cooks to make a sort of stir fry vibe to put on top of rice???
Hi Laura, You can add veggies in with the chicken while it cooks, but know that the veggies will be pretty soft after pressure cooking. Carrots, celery and onion would work well. I wouldn’t recommend zucchini since it has such a quick cook time. I hope you enjoy!
I made this and added some peanut butter to the sauce to tone down the soy sauce since I have some picky eaters…it was amazing!!
Easy, healthy and delicious!
Could you add small potatoes to this recipe to cook at the same time? About how much liquid do you think you would need to add?
Yes, I think you could. I would suggest using double the amount of water/broth listed in the recipe.
Thank you! This recipe is excellent. I was looking for a recipe that had a sauce and was gluten free and it didn’t require unique ingredients. I didn’t have to go to the grocery store to buy extra ingredients. I did make sure that the frozen chicken breasts were thawed enough to separate them. I probably could have cooked them for less time but the chicken breasts were still tender and not dry.
I made this with cut up chicken and it was really great Thank you
Hi Kristine, my husband and I make this recipe regularly. I do modify it sometimes by adding some sesame oil, fresh grated ginger and red pepper flakes. Both versions are YUM.
This recipe was a BIG hit with my family. My husband does not love chicken- but loved the sauce so much he had three helpings! I have a 8 quart IP and I doubled the honey, soy sauce & broth and then also doubled the cornstarch slurry. I did not want it to burn and it did not! We will have this in our regular meal rotation. Thanks!
Easy, and everyone in the family loved it.
My husband said this chicken is in the top 5 chicken dishes he’s ever eaten in his life. And we eat chicken a LOT. Very delicious. We will be making this again. Thanks for the recipe.
Has anyone had trouble since the amount of liquid is less than one cup? I added another 1/4 of water and am hoping for the best.
This recipe was easy and super delicious! I already had all the ingredients, so no need to go to the grocery score (woo-hoo!). I used ~3 lbs of frozen chicken, so per the recipe, I added 3 minutes to the cook time (15 minutes) and did the natural release for 10 minutes. Chicken was juicy — I served it with broccoli and rice. This recipe will definitely be on heavy rotation in our house!
I just made and ate this for dinner tonight for my son and I. OMG……I followed this recipe exactly (except I added a 2nd slurry) and it is absolutely delicious.
Thank you for sharing your recipe.
I just made this recipe and it was delicious. Definitely going to be part of weekly rotation. I served it with Wild Rice and Quinoa (prepackaged) and steamed Broccoli and diced pumpkin (Instant Pot). Thank you for sharing your recipe with us.
Made this for supper & it was so good & easy! Super quick & easy to make on night u need something simple & fast bc it’s def both & also delicious too. Hubby was raving bout it after he cleaned his plate. Great recipe, thanks for sharing!!
Hi – Any tips on keeping it from sticking to the bottom of the instant pot and triggering the “burn” message? Thanks!
Hi Troy. I haven’t had an issue with the burn message with this recipe. You can read my tips on preventing the Instant Pot burn message here.
Easy & delicious. A recipe to add to the dinner rotation. I very much appreciated Kristine’s thorough instant pot directions! In the future I will add red pepper flakes, a bit more garlic, and cashews or peanuts, just because we like things a bit spicier and love nuts. Thank you for this recipe.
I prepared this exactly as stated. There was plenty Ty of sauce to cover the chicken, however I needed to double the cornstarch and water to get it to even a consistently the world cover the chicken. The sauce was a tiny bit bland, my hubby said he was having trouble tasting the sauce. I tasted a hint of honey and and hit of the pepper. Some salt added to our plates helped a little. If I were to make it again it cut the pepper down and increase the soy sauce & garlic. I might even add some ginger. The cooking time was also a bit off. I had medium breasts that were frozen. So I did 8min + 3. The chicken was not as moist as I would have liked but could be cut with a fork. I’d probably do closer to the 8min unless I had super thick breasts going in. Will definitely try it again.
First time trying this recipe and 1st time using an instant pot. First reaction was the chicken more I ate the more I liked it. I did not have Soy sauce so I substituted Worcestershire sauce. I will also try some cayenne in this. Just need to decide how much to use. My daughter tried putting Parmesan on it.
I made this for our dinner and extra for a meal train family. Outstanding and very easy.
We had this last night and really enjoyed even tho I forgot the cornstarch slurry…. I will definitely make again and add ectra garlic, and for sure try ginger and a few red pepper flakes. May also try to add broccoli and red bell pepper hopefully the 7 minutes won’t make them so soft. I am thinking the sauce would be good on stir-fry
Sounds amazing, I suck at cooking, so much so i was hoping for there to be instructions on how to do the rice and vegetables in the same thing? I am so bad at it sadly.
Never been taught how to cook just for reference, and i get distracted super easily lol.
The recipe tips in the post suggest how to add vegetables: After stirring in the cornstarch mixture, you can add a bag of frozen mixed vegetables to the Instant Pot. They will cook while the sauce thickens. I recommend cooking the rice separately. Here is my how to cook rice recipe. Enjoy!
This was a a easy and delicious recipe. I used 2 (about 1 pound each) bone in chicken breasts. The only changes I made were to cook for 14 minutes and use 1 tablespoon of water and corn starch for the slurry. Sauce was amazing and the perfect consistency. My 4 year old ate it and stole bites from my husband I. She only eats 5 foods so this is going into the weekly rotation for sure!
That your 4 year old ate this is the best compliment! I’m so glad it was enjoyed by all! 🙂
Is the cook time per breast?
No, the cook time is for all of the chicken combined, but as noted in the recipe it will depend on the size of the individual chicken breasts. For example, if you are cooking 3-4 small (8-ounces each) chicken breasts, the pressure cook time is 8 minutes.
This was delicious! The whole family loved it. I pretty much followed the recipe as written except I doubled the sauce because I had just over 2 pounds of chicken in my pack. I served it over rice and with a side of steamed broccoli. Thank you for such a great recipe!
Is it possible to replace the soy sauce with bbq sauce?
BBQ sauce is thicker so you may need to add a little extra broth or water to thin it out.
This was so easy and the best chicken recipe I’ve made yet. Thank you!!
This is such a simple, quick and tasty recipe. I added some spicy Korean chili paste for some heat, served over brown rice and millet raman, topped with sliced green onions and it was delicious.
This was really good! Also really easy – very much appreciate the instructions shortly reiterated in each step, it helps a lot when you have ADHD lol
Thank you!
It turned out a little bland. I added black garlic, white pepper, Chinese five spice and sesame seeds and it was more tasty. Served over rice and nuked frozen veggies. I used a bag of frozen Costco rotisserie chicken and it shredded beautifully.
Simple & delicious! My whole family loves this and I love how quick & easy it comes together on busy nights.
Huge hit for that family. So juicy, tender, and tasty. Most importantly, it was fast and easy. Yay!
Even my PICKY 8 yo loved this and went back for a third serving! Delicious! Thank you.
We love this in our fam! Easy to make it and leftovers are great!
Our family loves this recipe. Even the kids will eat it 😁
Easy, Tasty, Perfect!
I love this recipe. So quick, easy and delicious. I make it often and it is a fan favorite around here. Thanks!
Love this! I just wish there was an option to double the recipe
Hi, in another comment, she said you can double all the sauce ingredients, including the cornstarch slurry, to make double the amount 🙂
Do you put the chicken on the trivet or directly in the honey,soy sauce,broth mixture?
Directly in the sauce mixture. Enjoy!
I’ve made this recipe several times and it’s so satisfying. It’s very easy, the ingredients are few and pretty common, the flavor is excellent. I usually make it with white rice and broccoli or string beans. Thank you for the delicious recipe 🙏 it satisfies both my adventurous palette and my partner’s pickier appetite.
Made this tonight. I doubled the sauce ingredients because my family likes a lot of sauce. I also added broccoli. IT WAS AMAZING!!!!!!!!!!!!!! Loved it so much, this is the first time I have ever rated or commented on a recipe.
My chicken came out tough. This is my first time using an instant pot. And my sauce never thickened.
Thanks for this recipe. I made it last night exactly as instructed, and it was a hit. SO easy and fast with just a few ingredients. Will be making this again for sure.
I have not made this recipe because I am allergic to honey. Do you have any tried suggestions for a honey substitute? Other than the honey, the recipe sounds very appealing!
Thanks
You could substitute pure maple syrup.
Amazing and easy.
It was delicious!! The chicken was so moist and tender. My teenage girls even loved it! Served with broccoli and rice. Ty!
If you have an Insta Pot Pro Plus, this “ 8 minutes for small (7-8 ounce) chicken breasts” is too long. I would do 6 or 7 minutes.
This is so delicious easy and flavorful. The chicken is tender but not mushy. We will be making it again.
Why didn’t my sauce thicken with the cornstarch?
Hi! This recipe sounds delicious, but I couldn’t make it work with my instant pot and would like to ask for some advice. I used the exact amounts of chicken broth, honey, and soy sauce, but it seems it wasn’t enough liquid to let the instant pot pressurize? The pot took forever to reach pressure, and when it finally cooked (set for 10 minutes), the sauce was a black sludge and the chicken was burnt. My instant pot also had an error code when trying to quick release the pressure, which indicated a problem with the pressure level.
What size instant pot do you tend to use for this recipe? Maybe mine is too big? I appreciate the help!
I’m sorry to hear that happened! I usually make this recipe in my 6 quart Instant Pot. Another reader commented that they doubled the sauce when they made it in their 8 quart IP and that worked well.
This was super easy! I thought it was a little bland so added seasoned salt and a little more soy to it. Served it with rice pilaf and added the frozen veggies as instructed. Great weeknight meal.