Sweet and savory honey garlic chicken is a fast, flavorful dinner that the whole family will enjoy. With the Instant Pot this dish is ready in about 30 minutes, making it one of the best one-pot weeknight meals you’ll return to again and again.
Honey garlic chicken and rice is one of my favorite Instant Pot meals. The sweet-savory sauce pairs perfectly with tender chicken and steamed rice. One-pot cooking means simple prep, minimal cleanup, and more time for the rest of your evening—this recipe delivers on convenience and taste.
Why You’ll Love This Honey Garlic Chicken
- One-pot convenience. Everything cooks together in the Instant Pot so cleanup is quick and easy.
- Delicious flavor. The honey garlic sauce is balanced and fragrant, coating the chicken and rice with a glossy, savory-sweet glaze.
- Customizable. Swap chicken breasts for thighs, use brown rice, or add vegetables like broccoli or carrots. Add red pepper flakes or sriracha for heat.
- Great leftovers. The recipe yields four servings and reheats well—many people agree it tastes even better the next day.
Ingredients for Instant Pot Chicken
- Chicken: boneless, skinless chicken breasts, salt, and pepper.
- Rice: short-grain white rice and water.
- Sauce: honey, low-sodium chicken broth, low-sodium soy sauce, ketchup, garlic, dried oregano, fresh parsley, cornstarch, and water.
How to Make Instant Pot Honey Garlic Chicken
- Sear the chicken. Set the Instant Pot to Sauté and heat 2 tablespoons olive oil. Season chicken with salt and pepper and brown 2 minutes per side. Remove and set aside.
- Make the sauce. In a bowl combine honey, chicken broth, soy sauce, ketchup, minced garlic, oregano, and parsley. Pour the sauce into the pot, scraping up browned bits, then return the chicken to the pot.
- Add the rice. Rinse 1½ cups short-grain white rice and place it in an oven-safe dish that fits inside the Instant Pot. Add 2¼ cups water, cover tightly with foil, and set the dish on the trivet above the chicken.
- Cook. Seal the Instant Pot and cook on High Pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then carefully remove the lid. Take out the rice dish and the chicken; let the chicken rest about 5 minutes.
- Thicken and shred. Switch to Sauté. Whisk ¼ cup cornstarch with ¼ cup water to make a slurry, then stir it into the sauce and cook until slightly thickened. Shred the chicken and return it to the sauce. Turn the pot off.
- Serve. Spoon the honey garlic chicken over the cooked rice and garnish with toasted sesame seeds and chopped green onion if desired.
Can I Make This Without an Instant Pot?
Yes. You can make a similar honey garlic shredded chicken in a slow cooker or on the stovetop in a Dutch oven, but both methods require longer cook times and you’ll need to prepare rice separately. The Instant Pot simply speeds the process and keeps everything in one pot.
Recipe Tips
- Garnishes: Toasted sesame seeds and sliced green onions add crunch, color, and flavor.
- Thicken the sauce: A cornstarch slurry helps achieve the glossy, sticky texture that clings to the chicken.
- Natural pressure release: Allowing 10 minutes of natural release keeps the chicken tender and ensures it finishes cooking gently.
What to Serve With Honey Garlic Chicken
This dish pairs well with simple steamed or roasted vegetables—broccoli, green beans, or asparagus are great choices. The rice, chicken, and sauce are the stars, so a straightforward vegetable side is all you need to round out the meal.
Storing Leftovers and Reheating
- To store: Refrigerate in an airtight container for 4–5 days. For longer storage, cool completely and freeze in a freezer-safe bag for up to 3 months. Keep chicken and rice separate when possible.
- To reheat: Thaw if frozen, then warm gently on the stovetop over low heat until heated through, about 8–10 minutes. Serve with fresh rice and vegetables or use leftovers for sandwiches or tacos.
Other Chicken Breast Recipes
- Coconut Chicken Breast Tenders
- Bang Bang Chicken
- Copycat KFC Chicken Sandwich
Instant Pot Honey Garlic Chicken and Rice
Ingredients
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1/3 cup honey
- 2/3 cup low sodium chicken broth
- 2/3 cup low sodium soy sauce
- 2 tbsp ketchup (I use no-salt ketchup)
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 2 tbsp fresh parsley
- 1 1/2 cups short grain white rice
- 2 1/4 cups water
- 1/4 cup cornstarch
- 1/2 tbsp toasted sesame seeds for garnish
Instructions
-
Heat the Instant Pot on Sauté. Add olive oil and brown the seasoned chicken about 2 minutes per side. Remove and set aside.
-
In a bowl combine honey, chicken broth, soy sauce, ketchup, garlic, oregano, and parsley; mix to combine.
-
Pour the honey mixture into the Instant Pot, scraping up any browned bits. Add the chicken back into the pot.
-
Rinse the rice, place it in an oven-safe dish with 2 1/4 cups water, and cover with foil. Set the dish on the trivet and place it above the chicken. Seal and cook on High Pressure for 15 minutes.
-
Allow a 10-minute natural pressure release. Remove the rice dish and chicken, and let the chicken rest 5 minutes.
-
Turn to Sauté. Stir together 1/4 cup cornstarch and 1/4 cup water, add to the pot, and cook until the sauce thickens. Shred the chicken and return it to the sauce. Serve over rice and garnish with toasted sesame seeds.
Equipment
-
Instant Pot
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating