Honey garlic Instant Pot chicken breast is one of those weeknight recipes that feels almost too easy for how good it tastes. Five pantry staples, ten minutes of prep, and your Instant Pot handles the rest. I was honestly surprised the first time I made this how something so simple could taste this satisfying.
On one of those crazy Tuesday nights when the fridge looked bare and takeout was calling my name, I threw this together and it completely changed our dinner routine. The sauce is sticky, savory, and just the right amount of sweet. It coats every slice of chicken beautifully, and the whole family goes quiet at the table, which is the highest compliment I know. This honey garlic Instant Pot chicken breast has been on our weekly rotation ever since. Make this tonight!
Table of Contents
Ingredients for Honey Garlic Instant Pot Chicken Breast
These ingredients are simple, affordable, and I bet most of them are already sitting in your pantry right now. I always keep low sodium soy sauce on hand because it gives you better control over the saltiness without overpowering that gorgeous honey garlic flavor.
- 1/3 cup water or chicken broth – I recommend using chicken broth for a richer, deeper base
- 1/4 cup low sodium soy sauce
- 1/4 cup honey – My preference is a pure raw honey for the best natural sweetness
- 2 cloves garlic, minced – Pro tip: fresh garlic makes a real difference here, skip the jarred kind
- 1/4 tsp black pepper
- 1 1/2 lbs boneless skinless chicken breasts
- 2 tsp cornstarch
- 1 tbsp water (for the cornstarch slurry) – In my experience, mixing the slurry in a separate bowl before adding it to the pot keeps the sauce smooth and lump-free
Step-by-Step Instructions
I recommend reading through all the steps once before you start. Getting your sauce fully whisked before the chicken goes in is the single most important thing you can do to avoid the Instant Pot burn notice.
Step 1: Add the water or chicken broth, soy sauce, honey, minced garlic, and black pepper to the Instant Pot. Whisk until the honey is completely dissolved and no streaks remain. Do not skip this step.
Step 2: Place the chicken breasts directly into the sauce. No trivet needed. Nestle them in so they sit in a single layer as much as possible.
Step 3: Seal the lid and move the steam valve to the sealing position. Set to Pressure Cook on high pressure. Use these cook times based on the size of each individual breast: 8 minutes for small (7 to 8 oz each), 10 minutes for medium (10 oz each), 11 minutes for large (12 oz each). Note: the Instant Pot will take about 10 minutes to come to pressure before the countdown begins.
Step 4: For frozen chicken breasts, add 3 extra minutes to the times above and make sure the breasts are fully separated before cooking. Stuck-together frozen chicken will not cook evenly.
Step 5: When the timer ends, carefully quick release the pressure by moving the steam valve to venting using the handle of a long spoon. Keep your hand and face away from the steam. For frozen chicken, do a 10-minute natural release first, then vent. Wait for all steam to escape and the float valve pin to fully drop before opening the lid.
Step 6: Use an instant-read thermometer to confirm the chicken has reached an internal temperature of 165 degrees F. If it has not, use the saute function to finish cooking. Do not skip the temperature check.
Step 7: Remove the chicken to a clean cutting board or plate and set aside.
Step 8: In a small bowl, stir together the 2 tsp cornstarch and 1 tbsp water until smooth. Turn the Instant Pot to saute mode. Stir the slurry into the remaining liquid in the pot and cook, stirring constantly, for 2 to 3 minutes until the sauce turns glossy and thickens enough to coat a spoon. Turn off the Instant Pot and lift the inner pot out of the base to stop the cooking process immediately.
Step 9: Slice the chicken, drizzle that gorgeous sauce on top, and serve right away over rice or with your favorite vegetables.
Best Sides to Pair with Honey Garlic Instant Pot Chicken Breast
The sweet and savory sauce in this recipe pairs beautifully with simple, hearty sides that can soak up every last drop. Here are the best sides for this honey garlic chicken to round out your meal.
Steamed White or Brown Rice: Rice is the natural partner here. The honey garlic sauce soaks right in and turns a plain bowl into something worth scraping clean. For a fun twist, try serving this alongside our Street Corn Chicken Rice Bowl for a flavor comparison your family will love.
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Roasted Broccoli: The slight char and crunch of roasted broccoli balances the sticky sweetness of the sauce perfectly and adds great nutritional value to the plate. Our Garlic Butter Chicken Broccoli uses the same combo and is worth bookmarking.
Garlic Noodles: For a heartier meal, toss cooked noodles with a little butter and garlic and serve the sliced chicken right on top for a takeout-style dinner at home. If you love noodle bowls, our Chicken Lo Mein Recipe is a must-try.
Honey BBQ Chicken Rice Bowl: If you love the sweet-savory combination in this dish, you will also want to check out our Honey BBQ Chicken Rice for another easy weeknight option with a similar flavor profile.
Frozen or Fresh Mixed Vegetables: Toss a bag of frozen veggies right into the Instant Pot while the sauce thickens during the saute step. They cook in just 2 to 3 minutes and make cleanup a breeze. For a full veggie-packed plate, our Easy Chicken Breast and Green Beans pairs wonderfully on the side.
How to Keep and Reheat Honey Garlic Instant Pot Chicken Breast
Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 4 days. The sauce actually thickens a little more overnight, which makes the leftovers taste even better the next day.
To reheat, I recommend warming the chicken and sauce in a small skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce back up. You can also microwave it in 30-second bursts. Avoid high heat or the chicken will dry out fast.
Pro tip: leftover sliced chicken works great tucked into wraps like our Cheesy Garlic Chicken Wraps, served over a grain bowl, or added to a quick fried rice for a next-day lunch that feels totally new.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes. Add 3 extra minutes to the cook time and do a 10-minute natural release instead of a quick release. Make sure the breasts are completely separated before adding them to the pot.
Why did my Instant Pot show a burn notice?
This usually happens when the honey settles and sticks to the bottom before the pot builds pressure. Whisk the sauce very thoroughly until the honey is fully dissolved before adding the chicken. Using chicken broth instead of plain water also helps prevent this.
Can I make this with chicken thighs instead?
Absolutely. Boneless skinless chicken thighs work great in this recipe. Pressure cook on high for 10 minutes, then do a 5-minute natural release before opening. Always confirm an internal temperature of 165 degrees F before serving.
Conclusion
This honey garlic Instant Pot chicken breast is proof that a weeknight dinner can be both effortless and genuinely delicious. With just a handful of pantry staples and your Instant Pot, you get juicy, tender chicken coated in a sauce your family will ask for again and again. Give it a try this week and let that sticky honey garlic sauce do all the talking!
Honey Garlic Instant Pot Chicken Breast
Ingredients
Equipment
Method
- Add the water or chicken broth, soy sauce, honey, minced garlic, and black pepper to the Instant Pot. Whisk until the honey is completely dissolved and no streaks remain.
- Place the chicken breasts directly into the sauce in a single layer. No trivet needed.
- Seal the lid and move the steam valve to the sealing position. Set to Pressure Cook on high pressure. Cook for 8 minutes for small breasts (7 to 8 oz each), 10 minutes for medium (10 oz each), or 11 minutes for large (12 oz each). The Instant Pot will take about 10 minutes to come to pressure before the countdown begins.
- For frozen chicken breasts, add 3 extra minutes to the cook times above. Ensure breasts are fully separated before cooking.
- When the timer ends, carefully quick release the pressure by moving the steam valve to venting using a long spoon handle. Keep hands and face away from steam. For frozen chicken, allow a 10-minute natural release before venting. Wait for all steam to escape and the float valve pin to fully drop before opening the lid.
- Use an instant-read thermometer to confirm the chicken has reached an internal temperature of 165 degrees F. If not, use the saute function to finish cooking.
- Remove the chicken to a clean cutting board or plate and set aside.
- In a small bowl, stir together the cornstarch and 1 tablespoon of water until smooth. Turn the Instant Pot to saute mode. Stir the slurry into the sauce remaining in the pot and cook, stirring constantly, for 2 to 3 minutes until the sauce is glossy and thick enough to coat a spoon. Turn off the Instant Pot and remove the inner pot from the base to stop cooking.
- Slice the chicken, drizzle the honey garlic sauce generously on top, and serve immediately over rice with your favorite vegetables.
