Instant Pot Honey Garlic Chicken

Prep Time 10 minutes
Total Time 15 minutes
Servings 4 servings

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This Instant Pot Honey Garlic Chicken is sweet and tangy with a hint of spice, and goes perfectly over rice! Tender and juicy instant pot chicken breasts in no time!

instant pot honey garlic chicken in pressure cooker with metal spoon

A good, saucy chicken recipe is one of my favorite things in life.

But one that’s sweet and tangy with just a bit of spice, like this Instant Pot Honey Garlic Chicken?

My love language.

I will almost take a plate of this over cake. Almost.

This Instant Pot Honey Garlic Chicken is so easy, it’s become a staple here on busy nights!

The chicken comes out so moist, and cooks so quickly (hands off, too!), there’s pretty much no reason to make honey garlic chicken any other way.

If you’re looking for simple, all-purpose Instant Pot chicken recipes for batch cooking, check out my Juicy Instant Pot Chicken Breast recipe or this Instant Pot Shredded Chicken.

How to make Honey Garlic Chicken in the Instant Pot:

I have updated this recipe since originally posting.

Originally, I cubed the chicken and cooked in broth, then added in the sauce on saute afterwards.

instant pot honey garlic chicken with rice on white plate with fork in the background

But I decided to try cooking the chicken breasts whole, and throwing the sauce right in.

It worked perfectly, and the chicken was even juicier than when it was cooked in cubes.

It shredded easily, and there is almost no work at the end of the cook time.

Here are a few tips to see best results:

  1. Spray the Instant Pot liner with non stick spray — honey garlic sauce is sweet and sticky, and although it will probably be fine without spraying, I like a little extra insurance.
  2. Use whole chicken breasts — cooking the chicken breasts whole ensures the juiciest chicken. If you have cubed chicken pieces, reduce the cook time to 2-3 minutes depending on the size.
  3. Choose low sodium options where available — this recipe calls for low sodium soy sauce and low sodium chicken broth.
  4. Let the pressure release naturally — this means that you will turn the Instant Pot off after cooking and let it sit until the metal pin in the lid drops. This will take about 10-15 minutes. If after 10 minutes it has not dropped, you are probably safe to open the valve as there will not be much pressure remaining.
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What’s the best chicken to use in this Instant Pot chicken recipe?

You can really use any type of chicken in this recipe, you will just have to vary the cook time according to whichever you choose.

I prefer boneless, skinless cuts of meat because they are easy to prepare and cook.

Chicken thighs will always be more moist and juicy than chicken breasts, but we have chicken breasts more often as they are inexpensive to purchase frozen.

If you choose to use bone-in chicken thighs, you will cook them for the same amount of time and you may want to broil them for a few minutes in the oven if you intend to eat the skin.

If you choose bone-in chicken breasts, you will want to add 3-4 minutes to the cook time.

I don’t find that the skin is necessary to keep chicken moist in the Instant Pot, so I opt for boneless, skinless chicken thighs or breasts.

instant pot honey garlic chicken overhead on beige plate with fork stuck in the food

Variations on this Instant Pot Honey Garlic Chicken:

  • This recipe is naturally dairy and gluten free, but be sure to check all of your labels before using. Be sure to look for gluten-free soy sauce in particular.
  • Add in veggies! This is a great recipe to turn into a stir fry. Add broccoli, snap peas, mushrooms or carrot matchsticks (or all of the above) at the end when cooking your sauce, then add your chicken back in for a full meal deal.
  • Obviously, you could use a store bought honey garlic sauce and pour it over after, but honestly? This sauce is so easy there’s no need!

More Instant Pot Chicken Recipes:

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Instant Pot Honey Garlic Chicken

4.89 from 18 votes
This Instant Pot Honey Garlic Chicken is sweet and tangy with a hint of spice, and goes perfectly over rice! Tender and juicy instant pot chicken breasts in no time!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 15 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 332cal


  • 4 boneless, skinless chicken breasts
  • 1/2 cup low sodium chicken broth
  • 2/3 cup liquid honey
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pinch red pepper flakes optional
  • 1 tablespoon corn starch
  • 1 tablespoon water


  • Lightly spray the Instant Pot with non stick spray and place the chicken breasts in the Instant pot.
  • Combine broth, honey, soy sauce, vinegar, garlic, salt, pepper and red pepper flakes. Add to the pot with the chicken.
  • Put the lid on, turn the valve to sealing and select Pressure Cook or Manual for a cook time of 8 minutes. It will take about 10 minutes to build pressure and begin counting down.
  • When the cook time is over, let the pressure naturally release for 10 minutes (or until the pin drops). Open the lid and remove the chicken.
  • Whisk together the corn starch and water.
  • Open the lid, turn the Instant Pot to saute, and stir in the corn starch. Let cook for 2-3 minutes until thickened and bubbly. Add chicken back into the thickened sauce.
  • Serve as desired.

Nutrition Information

Calories: 332cal | Carbohydrates: 52g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 835mg | Potassium: 525mg | Fiber: 1g | Sugar: 47g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
Keywords instant pot chicken recipes

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. David says

    I’m sorry, but I don’t understand. You say sweet the timer for 8 minutes, but it takes 10 minutes to cook. I don’t get it, could you explain what this means?

    • The Recipe Rebel says

      Hi David, with the Instant Pot you’ll set the timer on the pot. It will take roughly 10 minutes to come up to pressure before the timer starts counting down. I would definitely spend some time reading the manual of your personal pressure cooker to get accustomed to how it works. Hope this helps!

  2. Rosanne Dillon says

    After adding bsck the chicken , the last few minutes before serving over rice ,I add a can of diced pinapple. Sooo good!

  3. Angelo says

    Loved this, doubled it for my family of 8. I usually look forward to the pressure release for the smell of my food but with this dish the cider vinegar smell was a little overpowering, that was the only downside of this or any dish that uses cider vinegar. Thankfully the smell went away and it tasted amazing! Served over rice with a side of stir fry veggies. This was a hit and I will be making this again.

  4. Maddie says

    So excited to try this recipe! If I want to use just two chicken breasts instead of four, how much time do you recommend on the instant pot? And would you recommend halving the rest of the recipe or just do a little bit smaller portion? Thank you!

  5. Miranda says

    This was too sweet for our taste. Other than sweet, we couldn’t really taste any of the other flavors. If we were to make it again, I would reduce the honey significantly and probably double the other “flavor” items – garlic, soy sauce & apple cider vinegar.

    • The Recipe Rebel says

      I’m sorry to hear this wasn’t to your taste, Miranda. Myself (and others) have enjoyed it with the amounts listed, so I wished it would of been a hit for you too!

  6. Ana says

    I do this recipe 3 times and my daughters love it!
    Really good taste…but I don’t know why, never have enought for storage ^-^

  7. Pam says

    Just discovered your website the other day and this was the first recipe I tried. I served it over rice and everyone enjoyed it. Super easy which is always a bonus! Can’t wait to try another one! Thank you.

  8. says

    When you list cider vinegar, can apple cider vinegar be used? Is that the same? I would like to make this recipe and just want to be sure. Thanks!

  9. Kaylin says

    I’ve made this several times now, it’s absolutely delicious! The chicken turns out so tender and can easily be shredded with a fork. Thanks for the great recipe!

  10. Jessica Edmonds says

    I am assuming when the pressure is released we take the chicken out to be shredded while the sauce is cooking it on the sauté mode? Your directions don’t say that but I was just wondering if that’s what we do

  11. Jenny says

    Hi Ashley,

    I noticed the recipe has been updated since the last time I cooked this. Would you mind sharing the original recipe as well?


    • Ashley Fehr says

      Chicken, cooked first alone: 3 boneless, skinless chicken breasts, 1 cup low sodium chicken broth, 1/2 teaspoon salt, 1/8 teaspoon black pepper. Sauce (added after chicken is cooked): 1/3 cup liquid honey, 1/4 cup tomato ketchup, 2 tablespoons low sodium soy sauce, 2 tablespoons corn starch, 3 teaspoons minced garlic, 1 pinch red pepper flakes.

  12. Laurie says

    What would the cook time be if I use frozen chicken breasts? Can’t wait to try the recipe sounds delicious.

  13. Jodie says

    Looking forward to trying this. How much chicken are you using (by weight)? I find the size and weight of a boneless skinless chicken breast can vary from 3 oz to over a pound each.

  14. CocoaJeff says

    Hi, Ashley;

    There is no mention of the garlic in the instructions; when do you add it? I assume with the chicken pieces and broth at the beginning?

    Thanks! Can’t wait to try this.


    • CocoaJeff says

      Hi, Ashley;

      Thank you for the reply. I ended up adding the garlic at the beginning with the chicken and broth, figuring it would be better to have it pressure cooked into the chicken. I was very satisfied with the results, this was yummy and I will make it again and again.

      I’m off to look for my next recipe! 🙂


  15. Shirley says

    In your comments you mention draining the broth after cooking the chicken, before adding the sauce. This is not in the instructions. Do I drain and discard the broth or is it used as part of the sauce?

    • Ashley Fehr says

      Sorry about the confusion! I actually don’t drain, as I use the broth as part of the sauce, but I have fixed the typo in the post and it should make more sense now!

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