This Pressure Cooker Honey Garlic Chicken is one of my all time favorite Instant Pot chicken recipes. It’s a great quick and easy dinner idea.
I absolutely love my Instant Pot. This is the one I have. It’s a real life saver on busy weeknights. It takes no time at all to pull together a flavorful, homemade meal using the pressure cooker function.
This Honey Garlic Chicken is a twist on my slow cooker version. In this recipe, though, I used boneless, skinless chicken thighs. The thighs stay moist in the high pressure cooking environment and have great flavor. I also have a skillet version and a baked version, too.
If you haven’t tried an Instant Pot yet, you must! It’s a great way to quickly get dinner on the table.
My Favorite Accessories for Insta Pot Recipes
My Favorite Instant Pot Cookbooks
- The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
- Paleo Cooking with Your Instant Pot
- The Instant Pot Cookbook: 550 Delicious Dishes
Looking for More Easy Instant Pot Recipes Chicken
- Instant Pot Sticky Chicken
- Best Instant Pot Recipes
Looking for more? Check out all of the instant pot recipes beginners on It Is a Keeper.
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Pressure Cooker Honey Garlic Chicken
- Add chicken stock, honey, soy sauce, ketchup, garlic and ginger to the bowl of the pressure cooker; Whisk to combine.
- Combine flour and House Seasoning Blend in a shallow bowl; Dredge chicken in flour mixture making sure both sides are coated.
- Add chicken to pressure cooker.
- Attach lid to the pressure cooker and cook with the manual setting for 15 minutes.
- Allow pressure cooker to naturally release for 10 minutes.
- Remove chicken from the pressure cooker.
- Whisk together cornstarch and water to form a slurry.
- Set cooker to "saute" setting and whisk in slurry.
- Allow to cook until sauce thickens.
- Pour sauce over chicken and serve.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.