There’s something irresistibly comforting about a dish that tastes like it took all day to make but comes together in a flash. This Instant Pot Honey Garlic Chicken Recipe does exactly that: tender, juicy chicken bathed in a glossy, sweet-savory garlic sauce that clings to every bite. It’s weeknight dinner magic—simple, fast, and big on flavor. Whether you serve it over rice, noodles, or a bed of greens, it’s the kind of meal that gets requested again and again.
This version uses boneless chicken breasts cut into 1″ pieces for quick, even cooking and a tender bite every time. A short list of pantry-friendly ingredients—honey, soy sauce, garlic, and a splash of lemon juice—creates a sauce that’s balanced and bright. A cornstarch slurry thickens the sauce to a glossy finish that’s perfect for spooning over your favorite sides.
Why you’ll love this recipe
- Speed: The Instant Pot does the heavy lifting, so dinner is on the table fast.
- Comforting flavors: Garlic and honey are a classic pairing that gives sweet-and-savory satisfaction.
- Versatile: Serve over rice, quinoa, cauliflower rice, or alongside steamed veggies.
- Minimal cleanup: One main pot and a small bowl for the slurry—easy peasy.
Ingredients
- ▢3 chicken breasts cut into 1″ pieces
- ▢1 tablespoon olive oil
- ▢1/3 cup honey
- ▢1 tablespoon soy sauce
- ▢3/4 cup water
- ▢1 teaspoon lemon juice
- ▢6 cloves garlic minced
- ▢1 tablespoon cornstarch
- ▢Salt & pepper to taste
- ▢Fresh chives or scallions chopped, for garnish (optional)
- ▢Fresh parsley to taste for garnish (optional)
Prep tips before you start
Trim any excess fat from the chicken breasts and cut them into 1-inch pieces so they cook evenly and absorb the sauce better. Mince the garlic finely—this releases more flavor into the sauce. Measure out the honey, soy sauce, water, and lemon juice ahead of time so everything goes into the pot without pause. If you like a little extra edge, season the chicken lightly with salt and pepper right before you sauté it.
Equipment
- 6-quart (or similar) Instant Pot
- Spoon or silicone spatula
- Small bowl for cornstarch slurry
- Knife and cutting board
Instant Pot Honey Garlic Chicken Recipe — Step-by-step instructions
Follow these steps exactly as written for best results. The sequence keeps the flavors balanced and ensures the chicken cooks through without overcooking.
- Turn on the Instant Pot and set to Sauté. Add 1 tablespoon olive oil to the inner pot and allow it to heat until shimmering. This gives the chicken a quick sear and builds flavor.
- Season and brown the chicken. Pat the 3 chicken breasts cut into 1″ pieces dry with a paper towel, then season lightly with salt and pepper. Add the chicken pieces to the hot oil in a single layer as much as possible. Sauté for 2–3 minutes, stirring occasionally, until the pieces are lightly browned on the outside. You don’t need to cook through—just develop some color.
- Add the aromatics. Push the chicken to the sides of the pot and add the minced garlic (6 cloves). Sauté with the chicken for about 30–45 seconds until fragrant, being careful not to let the garlic burn.
- Deglaze and add liquids. Pour in 3/4 cup water and 1 tablespoon soy sauce. Use a wooden spoon or spatula to scrape up any brown bits from the bottom of the pot—this prevents the Instant Pot from giving a burn warning and captures that toasty flavor. Stir in 1/3 cup honey and 1 teaspoon lemon juice so the sauce is evenly combined.
- Pressure cook the chicken. Secure the lid and make sure the pressure valve is set to Sealing. Set the Instant Pot to Manual/Pressure Cook on High for 5 minutes. The short pressure time cooks the 1″ chicken pieces through while keeping them tender.
- Quick release the pressure. When the cook time ends, perform a quick release by carefully moving the valve to Venting. Once the pressure has fully released and the pin drops, open the lid and stir the contents gently.
- Make the cornstarch slurry. In a small bowl, combine 1 tablespoon cornstarch with 1–2 tablespoons of cold water from the recipe or tap water. Stir until smooth and lump-free. This slurry will thicken the sauce without adding extra flavors.
- Thicken the sauce using Sauté. Switch the Instant Pot back to Sauté. Slowly pour the cornstarch slurry into the pot while stirring. Allow the sauce to simmer for 1–2 minutes until it thickens to a glossy consistency that coats the chicken. If the sauce is too thin, add a tiny bit more slurry (mix 1/2 teaspoon cornstarch with a little cold water) and simmer a little longer. If it becomes too thick, add a splash of water to loosen it.
- Adjust seasoning and finish. Taste the sauce and adjust salt and pepper as needed. Stir in any juices collected, making sure the chicken is fully coated with the honey garlic glaze.
- Garnish and serve. Transfer the chicken to a serving dish or serve straight from the pot. Sprinkle chopped fresh chives or scallions and fresh parsley to taste across the top for a pop of color and fresh flavor. Serve over rice, noodles, or alongside steamed vegetables.
Serving suggestions
This Instant Pot Honey Garlic Chicken Recipe pairs beautifully with fluffy white rice, brown rice, or jasmine rice to soak up the glossy sauce. For a lighter plate, serve it over a bed of steamed broccoli and cauliflower rice. You can also toss the chicken with cooked noodles or udon for a comforting noodle bowl. Finish with an extra squeeze of lemon if you like a brighter finish.
Make-ahead and storage
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in 30-second bursts until warmed through. If the sauce thickens too much after chilling, stir in a splash of water when reheating to loosen it to your preferred consistency.
Tips for success
- Use chicken breasts cut into 1″ pieces to ensure consistent cooking time and tender results.
- Don’t skip the deglazing step with water and soy sauce—scraping the browned bits prevents burn notices and adds depth of flavor.
- Glaze thickness is adjustable. Add cornstarch slurry slowly and watch the sauce thicken within minutes.
- For deeper flavor, let the chicken marinate in the honey, soy sauce, lemon juice, and garlic for 30 minutes before cooking, but this is optional.
- If you prefer darker color and more caramelization, quickly broil the finished chicken on a sheet pan for 1–2 minutes to slightly char the edges—watch carefully so it doesn’t burn.
Common substitutions
- If you need a soy-free option, replace the tablespoon of soy sauce with a tablespoon of coconut aminos measured equally.
- Swap olive oil for avocado oil or any neutral high-heat oil if you prefer.
- Use chicken thighs cut into 1″ pieces instead of breasts for a fattier, richer result—cook time in the Instant Pot remains the same for similar-sized pieces.
Nutrition snapshot (approximate per serving)
Nutrition will vary slightly based on portion size and exact ingredients used. This dish centers on lean protein and a modest amount of honey-sweetness. If tracking macros, expect a moderate carbohydrate content from the honey, plus protein from the chicken. Garnishes add minimal calories but lots of fresh flavor.
Final thoughts
This Instant Pot Honey Garlic Chicken Recipe is one of those reliably delicious dinners that you’ll reach for again and again. It’s fast, flavorful, and flexible—perfect for busy evenings when you want a satisfying meal without a lot of fuss. The glossy honey-garlic sauce is brightened with lemon juice and garlic, then finished with green herbs for a fresh touch. Try it over rice or noodles, and don’t be surprised if it becomes a new favorite.
Happy cooking—may your weeknights be a little easier and a lot tastier.
Instant Pot Honey Garlic Chicken Recipe
Equipment
- 6-quart Instant Pot (or pressure cooker)
- Small Bowl
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Small bowl for cornstarch slurry
Ingredients
- 3 pieces chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/3 cup honey
- 1 tablespoon soy sauce
- 3/4 cup water
- 1 teaspoon lemon juice
- 6 cloves garlic minced
- 1 tablespoon cornstarch
- salt to taste
- black pepper to taste
- fresh chives or scallions chopped, for garnish (optional)
- fresh parsley to taste, for garnish (optional)
Instructions
- Cut the chicken breasts into 1-inch pieces and season lightly with salt and pepper.
- In a small bowl, whisk together the honey, soy sauce, water, lemon juice, and minced garlic until combined.
- If making rice, start it now according to package instructions so it finishes with the chicken.
- Set the Instant Pot to Sauté, add the olive oil, then add the chicken and cook, stirring often, about 3 minutes to brown the pieces slightly.
- Pour the honey-garlic mixture over the chicken and stir to combine. Close the lid, set the valve to sealing, and cook on High pressure for 5 minutes (allow time for the pot to come to pressure).
- When the cook time ends, perform a quick release of the pressure following the manufacturer's instructions, then open the lid.
- Set the Instant Pot to Sauté again. In a small bowl, mix the cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the pot.
- Cook, stirring, for a few minutes until the sauce thickens to your liking; taste and adjust seasoning with salt and pepper.
- Serve the honey garlic chicken over rice and garnish with chopped chives or parsley if desired.
Notes
- You can cook this on the stovetop in a large skillet using the same steps and covered until chicken is cooked.
- Use a 6-quart Instant Pot for best fit.
- Mix cornstarch with cold water before adding to prevent lumps.
- Start rice before pressure cooking so it finishes with the chicken.
- Adjust honey and soy sauce to taste for sweeter or saltier sauce.
