Instant Pot Honey Garlic Chicken
Get dinner ready fast with this Instant Pot honey garlic chicken! Better than takeout, this gluten-free and dairy-free meal is delicious with rice and veggies for a quick and easy weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Meals
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
- 1 ½ – 2 lbs boneless skinless chicken thighs (or breasts)*
- ⅓ cup honey
- ⅓ cup soy sauce (I use liquid aminos)
- 3 tsp granulated garlic
- 1 ½ tsp Sriracha
- ¼ cup ketchup
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Cut 1 ½-2 lbs of chicken into 1″ pieces and place in the Instant Pot (or pressure cooker).
- Add ⅓ cup honey, ⅓ cup soy sauce, 3 tsp of garlic, 1 ½ tsp sriracha, ¼ cup ketchup to the Instant Pot. Use a spoon to stir well.
- Close the Instant Pot and turn the vent knob to “seal.”
- Cook on “high” for 7 minutes. When the timer goes off, release the pressure by turning the venting knob to “venting.” Be careful – hot steam will come out!
- Meanwhile, mix 2 Tbsp of cornstarch and 2 Tbsp of water together in a small mug (or reuse the glass measuring cup from making the sauce).
- When the pressure is fully released, remove the lid and set aside.
- Press the “sauté” button. When the liquid begins to bubble, add the cornstarch slurry and stir well to incorporate.
- Let it cook for about 1-2 minutes, and then press “cancel” to turn the Instant Pot off. The sauce will continue to thicken slightly as it cools.
- Serve with rice and vegetables, or however else you’d like! (I like sprinkling sesame seeds on too!)
Notes
* If you use chicken breasts, reduce the cooking time by one minute.
Nutrition
- Serving Size: 1
- Calories: 395
