Instant Pot Honey Garlic Chicken is an easy weeknight meal and a quick way to curb that craving for takeout!
I never realized how busy life could be until school and work started at the same time.
Allison just started Kindergarten, which for her is all week AND all day. And in addition to blogging, I’ve picked up a couple days a week as a receptionist at the wellness center where I teach PiYo. It’s all fun, but I’ve realized that I just don’t have a lot of time once Allison gets off the bus at 3:30.
So ever since she’s been in school, I’ve looked for easy and fast dinners. Time is precious, and I want to make it count when I’m with her! Enter: The Instant Pot.
To be honest, I didn’t see the hype at first. The Instant Pot didn’t cook things as “instantly” as people claimed it would. This thing takes almost 10 minutes to heat up, plus the cooking time, plus 5-20 minutes of pressure release. In some situations, a standard dinner would take just as much time.
But then I cooked dried beans, and THAT was a game-changer in and of itself. What took all night and day only took about an hour with the Instant Pot. And then I started looking for other ways it could save my life.
Chicken, for one, is a food that actually cooks quickly. I love being able to put some frozen chicken in my Instant Pot and have it be done in less than 30 minutes.
Then I discovered this recipe for Honey Garlic Chicken. I don’t consider myself a gourmet chef, but this recipe made me feel like one! It was almost like eating restaurant-quality.
It starts with a simple honey garlic sauce poured over some frozen chicken breasts, then cooked on high pressure for 15 minutes.
After a quick release, you take out the chicken and add a cornstarch/water mixture and let the sauce thicken on the Saute function. As that cooks, cube the chicken and add it back in, and that’s it!
I made this as part of my Lunch and Snack Freezer Meal Plan, and added some cooked rice on the side. This is a super easy freezer meal! If you cooked some vegetables, you could add them to the containers; or just wait until the day you eat and heat up a bag of frozen broccoli.
This Instant Pot Honey Garlic Chicken was amazing and will totally make it on our monthly rotation! Whether it’s for a freezer meal or you’re eating it that night, it’s sure to please!
Instant Pot Honey Garlic Chicken
Need a fast weeknight dinner? This Instant Pot Honey Garlic Chicken is easy to make, is freezer friendly, and better than takeout!
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons olive oil
- 4 cloves garlic
- 3 teaspoons cornstarch mixed with 1/4 cup water
- Salt and pepper to taste
Instructions
1.) Place chicken in the bottom of an Instant Pot and sprinkle with salt and pepper.
2.) In a small bowl, combine honey, soy sauce, ketchup, oil, and garlic, and pour over the chicken.
3.) Lock the lid over the Instant Pot and set to Sealing. Cook on High pressure for 15 minutes and do a quick release. Remove the chicken.
4.) Pour the cornstarch mixture into the sauce and set IP to Saute, thickening the sauce.
5.) Cut the chicken into small cubes and add back to the IP. Serve with rice and favorite vegetables.
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.
Barbara
Wednesday 16th of October 2019
Just found your blog and am inspired by your shopping trips and menu plans. Where are you located? Wish we had a grocery outlet near us. This recipe sounds really yummy and easy. Unfortunately I don't have an Instant Pot. Think it would work in a crockpot?
Jaime
Wednesday 16th of October 2019
Thank you, Barbara!! We live in Southwestern Ohio. =) This would totally work in a slow cooker! Since a slow cooker doesn't usually have a Saute function, you can either leave out the cornstarch and water and just have the sauce be a little thinner, or pour the sauce into a skillet and thicken it that way.
I would also cook the chicken on low for at least 6 hours. Hope that helps!