Honey Garlic Instant Pot Chicken Breasts
These Honey Garlic Instant Pot Chicken Breasts are always moist, tender and flavorful! These pressure cooker chicken breasts cook perfectly in minutes from fresh or frozen. Serve your honey garlic instant pot chicken breast with rice or quinoa and veggies for a complete, quick dinner!
The Instant Pot is a dream come true for getting quick, healthy dinners on your table. Once you set your Instant Pot to pressure cook, you can focus on preparing other parts of your meal – or taking care of your kids.
You can saute ingredients and thicken sauces, all right in the Instant Pot. You can even safely cook chicken from frozen.
Are you new to Instant Pot cooking? Read my How to Use an Instant Pot beginner’s guide to get started today!
Instant Pot chicken breasts cook up perfectly and hold their shape for slicing and serving. This honey garlic instant pot chicken breast is great for quick dinners or for meal prep lunches. You might also enjoy this Instant Pot Chicken Breast recipe.
Honey Garlic Instant Pot Chicken Breasts
- are made completely in the Instant Pot (electric pressure cooker), even thickening the sauce!
- can be cooked from fresh or frozen! Freezer meal instructions included in the recipe card below.
- are perfectly juicy and tender, never dry!
How to Cook Honey Garlic Instant Pot Chicken Breast
You will need only 5 ingredients and 30 minutes to have this delicious Instant Pot chicken on your table. Combine the sauce ingredients in your Instant Pot, add the chicken and pressure cook. The last step is to thicken the sauce. It’s so quick and easy!
Ingredients for Honey Garlic Instant Pot Chicken Breasts
- water or broth
- honey
- soy sauce
- garlic
- pepper
- boneless, skinless chicken breasts
- cornstarch
How long do you 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.
How long do you cook frozen chicken breast in the Instant Pot?
Add between 2-4 minutes to the cook times listed above if your chicken breasts are frozen. I find that adding 3 extra minutes is usually perfect for frozen chicken breasts. You will also want to do a 10 minute natural release instead of a quick release for frozen chicken.
Learn more about how to cook frozen chicken breasts in the Instant Pot.
Make sure that your frozen chicken breasts are not all stuck together in one mass, as this will 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.
You can prep the ingredients for this honey garlic chicken, freeze and then transfer to your Instant Pot frozen. I recommend thawing just slightly in cool water so that you can easily pour the sauce from the freezer bag. You will need the sauce to be liquid for Instant Pot pressure cooking.
This photo shows how I prep this as a chicken freezer meal, using one of these freezer bag holders to easily add ingredients to the freezer bag.
How to Thicken the Sauce in the Instant Pot
Instant Pot saute mode is one of my favorite features of this electric pressure cooker. After the chicken is done, remove it from the pot and turn your Instant Pot to saute mode. Make a cornstarch slurry by stirring together a mixture of cornstarch and water. Cook, stirring, until the sauce thickens. This will take about 2 to 3 minutes.
It will take a few minutes for the heating element to cool down, so I recommend removing the inner pot from the Instant Pot base once the sauce is thickened. You can slice the chicken and stir it into the sauce, or drizzle the sauce on top for serving.
What to Serve with Instant Pot Chicken Breast
We love this chicken served with rice and roasted broccoli. It would also be delicious with mashed potatoes and roasted carrots.
More Instant Pot Chicken Recipes
- Best Instant Pot Chicken Recipes
- Easy Instant Pot Chicken Thighs
- Easy Instant Pot Chicken and Rice
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Noodle Soup
Tips for making Instant Pot Chicken Breast
- Use an instant read thermometer to check that your chicken is cooked to at least 165 degrees F.
- If your chicken isn’t cooked through after the pressure cook time finishes, turn your Instant Pot to saute mode to finish cooking the chicken.
- 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.
- To make this recipe gluten-free, substitute coconut aminos or gluten-free tamari for the soy sauce.
If you make this recipe, let me know! Leave a comment below and tag a photo on Instagram @kristines_kitchen. I love to see what you are cooking!
Honey Garlic Instant Pot Chicken Breasts
Ingredients
- 1/3 cup water, or vegetable broth or chicken broth
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons cornstarch
Instructions
- Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
- Add the chicken breasts to the Instant Pot.
- Seal the lid and turn 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: 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 it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn 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 turning 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 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
- 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 stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.
Notes
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.
Well I have a double batch cooking as I type.. smells so good.. I’m serving over quinoa but the steamed vegies is a great idea.. next time..
Thank you for such a delicious easy instant pot recipe.. love it and thank you to all the reviewers that wrote how good it was. I love that..peg
I ABSOLUTELY LOVE THIS RECIPE. MY NEW FAVORITE!!! My husband and i love it!! I have a brother in college and he doesn’t have an instant pot…could this recipe be made in the crock pot?
I’m happy to hear that! Yes, see the notes section under the recipe for slow cooker instructions.
We love this recipe!! We altered it a bit and made it into shredded chicken sliders. We took the chicken breasts out, shredded the chicken while the sauce thickened then added the shredded chicken back in, stirring well into the thickened sauce. Then spooned onto small slider buns. They were AMAZING. My boys were licking their fingers clean, their plates clean, and if I let them the InstantPot Clean!
Fairly new to the instant pot world. Your step by step directions were great! I made this last night and it was fantastic! Served over organic brown rice (to help soak up that amazing sauce) and a salad! Thanks for sharing this great recipe…I’ll be making it a part of the regular rotation!
Forgot to leave 5 STARS!
I’m so happy to hear that you enjoyed this! Thank you for taking the time to leave a comment and rating. 🙂
My kids and husband loved this! My daughter had seconds, and she never even eats all of her chicken! We will definitely make this more often. Thanks for sharing!
Made it tonight. I didn’t have low salt soy sauce so I used less of it and added more water. I doubled the recipe and added ginger greens as well for a bit of a zip. The sauce thickened and I have about a quart left of it. Delicious.
Hi. Can you add fresh veggies to the raw chicken?
Thank you
I haven’t tried that, but it should work. I would try firmer vegetables, such as carrots. Softer veggies, such as zucchini or broccoli, would turn mushy during the cook time needed to cook the chicken. Adding frozen veggies after pressure cooking and cooking for a few minutes using saute mode is a good option.
Delicious recipe! My chicken breasts were a bit larger, so I doubled the sauce (and added a shake of hot sauce) to insure moist chicken, and it was. I cut with a slight shred back into the sauce. Served with Chow Mien Store-Fry Noodles (tossed with tiny bit of sesame oil)
Sounds delicious!
Disappointed in this – it looked so good. It didn’t have a lot of taste and it really made a mess in my instant pot – it totally filled the little steam overflow and made a mess of the lid. Although I have the 3 qt. instant pot, there was only a small amount of liquid and it shouldn’t have been too much for the pot.
I’m sorry that this recipe didn’t work out for you. I don’t have a 3 quart Instant Pot, but I do know that it may cook differently due to its smaller size.
Made this tonight in an 8 qt instant pot. It took longer to cook, but was amazing! I also mixed broccoli into the sauce and it was a big hit with my kids 3-15! Will definitely be making it again! Thank you!!
Just made this and it is amazing!! Couldn’t be any easier and so tasty. I doubled the sauce as my family likes a little extra with rice. Mine thickened up perfect and in less time than stated. A definite keeper!
This is a very delicious recipe, and so easy to make!
Thank you so much my family loved it!
Delicious and quick to prepare! Thank you!
This was the first time making and it was delicious! I could have cooked it a little less, but it was still moist.
The sauce was perfectly sweetened as written recipe. We tweaked it a bit with a tiny mix of chili oil & red pepper flakes. It was just enough to give it a little heat with the sweet. Next time we will add some veggies. Thank you!
I definitely did not nail this dish. My chicken is so dry! I used the 8mins on Manual. When I took them out of the pot they were moist, you could feel it. But while I was trying to thicken the sauce, which took a long time the chicken was totally dry. Also my sauce is nothing like the pictures. Once I added the soy sauce it got so dark! And not enough honey to taste it, just an unknown sweet factor.
I’m sorry this recipe wasn’t your favorite. I know it’s disappointing when you make a recipe and it doesn’t turn out how you hoped. I’m surprised that the chicken was dry after 8 minutes. Sometimes I get a bad batch of chicken breasts where the texture is off – it’s called woody breast – and I’m wondering if that’s what happened. You might prefer this honey garlic sauce instead. 🙂
The recipe states in two spots the Calories…285kcal. I take that as 285,000 Calories. I feel like something is not correct here… What would the actual calorie count be? Because that does not sound healthy to me.
What are commonly referred to as “calories” are actually kcals. So 285 calories is the same as 285kcal.
After re-reading and not trusting a recipe by someone else and looking for a new chicken breast recipe, I stumbled on this one – delicious! I also made your roasted carrots, which were great. My sauce barely thickened, and looking back at other recipes I’d made using a cornstarch slurry, the ratio was always 1:1 water to cornstarch, for example, 2 Tbsp of each. Maybe that small difference was the difference? Next time – and there will be a bunch of next times – I’ll try it. Thank you!
I made this last night and served it with brown rice and broccoli. It was tasty. However, in the future, I will saute the chicken breasts first. I substituted agave syrup for honey as it has a lower glycemic index. In the future, I will cut the the agave syrup to 1/8 cup and increase the chicken broth by 1/8th cup. 18 grams of sugar per serving is way too high.
Agave syrup doesn’t work for me (makes me feel a bit ill) and 18 grams for a main meal is fine for many people. 25 grams a day is something to shoot for unless diabetic or there is another reason to keep sugar low. One size does not fit all, right? : )
I added some grated ginger and sambal to spice it up just a bit. We tend to like things on the spicy side. They were mad that I did not make a double batch. Served over jasmine rice for a little twist and it was fantastic!
My first meal in our new instant pot! Sooo easy and sooo yummy. Thanks for sharing!
I did have to add another tablespoon of cornstarch to get the sauce to desired thickness.
This was the first time I cooked chicken in my instant pot and OMG delicious!! This sauce is seriously amazing and thickened up beautifully in saute mode. I did add lot more garlic because I looove garlic, lol. One question though – when I did a quick release, the sauce sputtered out of the valve and made a mess. Is this expected or avoidable? I did use a 3qt size instead of 6 qt, if that makes a difference…
Hi Liz,
I am glad you enjoyed it! Regarding the release valve sputtering, that just happens with the Instant Pot sometimes. What you can do is (using a long-handled utensil for safety) open the release valve just a little bit to start to minimize sputtering. Then open the valve the rest of the way after a little pressure has been released.
I made this as my first ever attempt at this device. My friend said take my small instant pot and try it out. Full disclosure, I have a pressure cooker, FYI. I looked for a recipe with items in stock and bam your recipe came up. Rice, chicken, and broccoli was perfect. My husband loved it too. Better than take out. Had to add a second slurry to thicken sauce but then it was instant thickening. Best first try of appliance ever! Win win! Mama gotta shop for her own now lol!
A great meal! My family and even my picky 4 year old loved it!!! Thank you for this recipe!
I’m so glad you enjoyed this!
Thanks for this!y family loved it. That includes the picky seven year old that typically won’t even eat meat, especially if there is any kind of sauce involved. Delicious!
I am so glad that you have a frozen chicken recipe that turns out great and my family loved it! I made a few adjustments by adding 1/3 of a cup of soy sauce and honey, and I added some extra garlic. I did this to compensate for the extra water from the frozen chicken. It was perfect!
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.