Tasty Instant Pot Honey Garlic Chicken for a Quick Dinner

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Prep time 10 minutes

Cooking time 10 minutes

Total time 20 minutes

Servings 4 servings

Instant Pot Honey Garlic Chicken is for those nights when life flings just way too much at you. You know the deal—kids whining, emails piling up, and you’re staring at the fridge wondering if cereal counts as dinner (no judgment, I’ve been there). When you need something quick, delicious, and that’ll trick the whole fam into thinking you got takeout from a five-star place—this recipe’s your stunt double. If you’ve got chicken, a few basics, and an Instant Pot, you’ve got dinner that’ll save your sanity and your budget.

How To Make Honey Garlic Chicken in the Instant Pot

Alright, deep breath. This part? Absolutely doable, even on your wildest “chicken-every-night” kind of week. First thing’s first, thaw your chicken. Or hey, leave it frozen if you forgot—it honestly still works, just takes a smidge longer. I usually grab boneless, skinless thighs. More flavor and doesn’t dry out, in my humble (loud) opinion.

Dump those into your Instant Pot. Drizzle with your sauce mix: honey, soy sauce, a little ketchup (trust me), plus minced garlic. Sometimes I toss in a splash of water if things look dry. Stir it all around until everything’s sort of gooey and smells like you might actually know what you’re doing.

Next, slap that lid on and set it to high pressure, 8-10 minutes usually does the trick. Let it naturally release for a couple minutes—though, confession, I’ve totally skipped that step when small people are hungry. If the sauce’s too thin, just simmer with the sauté function for a minute and you’ll get this dreamy, sticky goodness. Dinner, done and dusted. Easy peasy.

“I honestly didn’t think it could be that easy. My kids LICKED their plates, and that never—like never—happens. If I can pull it off, anyone can!” – Amanda J.

Recipe Ingredients

You hardly need a mile-long shopping list. Promise. The backbone here’s just a few pantry staples (which is why it’s saved my tail more than once). Here’s what you’ll want:

• About 2 lbs boneless, skinless chicken thighs (or breasts, in a pinch)
• 1/3 cup mild honey (anything from the squeeze bottle works)
• 1/3 cup low-sodium soy sauce (don’t go salty, your mouth will regret it)
• 4–5 garlic cloves, minced or pressed
• 2 tablespoons ketchup (brings a little tang)
• 1–2 tablespoons cornstarch (for thickening, optional)
• 2 tablespoons water
• Salt, pepper, maybe a pinch of dried chili if you’re spicy-inclined

That’s all, really! I’ll be honest—I’ve winged it with maple syrup before and nobody noticed. This recipe’s flexible. Good thing, too, because who wants to run to the store at 6 p.m.?

Recipe Tips

Alright, I’m not one to measure every drop, but for Instant Pot Honey Garlic Chicken, a little kitchen instinct goes a long way. If you like things a touch sweeter, up the honey. Sauce super runny? Toss in a little more cornstarch mixed with water at the end. And here’s my real pro-tip: sauté onions in the Instant Pot first. It adds a little oomph and makes your house smell like you’re actually slaying at adulting.

Also, don’t skip the garlic—go for FRESH. The jarred stuff is fine, but honest fresh garlic boosts the flavor big time. If you’re using chicken breasts, check at 8 minutes—sometimes they cook even faster. Oh! And for easy cleanup, spray that pot. Nobody likes scrubbing sticky sauce.

When you’re thickening the sauce at the end, stir constantly or it’ll lump. It’s honestly not rocket science, but you’ll feel like a dinner ninja, promise.

Serving Suggestions

Let’s be real—this dish is versatile as heck. You can dress it up, or literally just slap some rice underneath and get on with your life.

• Serve over fluffy white rice or jasmine rice (the sauce soaks in like magic)
• Pair with roasted broccoli or steamed snap peas (green veggies, always)
• Try spooning leftovers onto a toasted bun for a hawker-style sandwich
• Sprinkle with sesame seeds and sliced scallions for fancy-pants presentation nobody expects

Totally up to you, but rice is my go-to on a weeknight. Kids will eat seconds if I add pineapple chunks—don’t ask, it just works.

Storing and Reheating

Here’s the good news: leftovers don’t just “survive”—they get even tastier. Toss any extra Instant Pot Honey Garlic Chicken in an airtight container and pop it in the fridge. You’ll get 3-4 days, easy. For the love of flavor, add a splash of water to loosen up the sauce when reheating. Zap it in the microwave in short bursts or warm gently on the stove, stirring often so nothing scorches.

If you want to freeze, skip thickening the sauce—just bag it all up. Thaw overnight, then finish thickening on the stove for a weekday win. Nothing beats having this as a secret weapon in your freezer stash.

Frequently Asked Questions about Instant Pot Honey Garlic Chicken

Q: Can I use frozen chicken in this recipe?
A: Yup, no need to panic—just add a couple minutes to the cooking time.

Q: Could I make Instant Pot Honey Garlic Chicken with different cuts of chicken?
A: For sure. Thighs work best, but breasts or drumsticks turn out fine.

Q: How do I make this gluten free?
A: Use tamari instead of soy sauce, and double-check all your marinades.

Q: Can I double this recipe?
A: Oh, totally. Just don’t fill past your Instant Pot’s max line, and stir once it’s finished.

Q: What if my sauce is still thin?
A: Mix more cornstarch with water, add while simmering, and keep stirring.

My Go-To Weeknight Fix

If you’re still on the fence—just try it. No, seriously. Instant Pot Honey Garlic Chicken is the perfect “forgot to plan” dinner. With simple pantry ingredients and almost no prep, even busy nights become manageable. If you’re still in doubt, check out these awesome versions for more ideas or tips: Instant Pot Honey Garlic Chicken – Family Fresh Meals, Instant Pot Honey Garlic Chicken, and Instant Pot Honey Garlic Chicken – Garnish & Glaze. Seriously, give it a try this week. You’ll thank yourself—and hey, maybe your family will too.