Instant Pot Honey Garlic Chicken with Flavorful Rice

Sweet and savory honey garlic chicken is a fast, flavorful dinner the whole family will enjoy. Using an Instant Pot cuts the cooking time, so this one-pot meal is on the table in about 30 minutes. It’s simple, satisfying, and likely to become a weeknight favorite.

Honey garlic chicken and rice is a great use of the Instant Pot because the sweet-and-savory sauce pairs perfectly with tender chicken and steamed rice. One-pot meals like this save time on prep and cleanup: once everything is in the pot, you can step away and finish other tasks while dinner cooks.

Why You’ll Love This Honey Garlic Chicken

• One-pot convenience. Everything cooks together in the Instant Pot for easy preparation and minimal cleanup.
• Rich flavor. The honey garlic sauce is both sweet and savory, coating the chicken and rice for consistently delicious bites.
• Customizable. Swap chicken breasts for thighs, use brown rice, or add vegetables like broccoli or carrots. For heat, stir in red pepper flakes or sriracha.
• Perfect leftovers. The recipe yields about 4 servings and reheats well—many people prefer the flavors the next day.

Ingredients for Instant Pot Chicken

• For the chicken: boneless, skinless chicken breasts, salt, and pepper.
• For the rice: short-grain white rice and water.
• For the 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

1. Sear the chicken. Set the Instant Pot to Sauté and heat olive oil. Season the chicken with salt and pepper and sear 2 minutes per side until lightly browned. Remove and set aside.
2. Make the sauce. Whisk together honey, chicken broth, soy sauce, ketchup, minced garlic, oregano, and parsley. Pour the sauce into the pot, scraping up browned bits from the bottom, then nestle the chicken back in.
3. Prepare the rice. Rinse the rice thoroughly and place it in an oven-safe dish that fits inside your Instant Pot. Add 2 1/4 cups water, cover with foil, and set the dish on the trivet. Place the trivet over the chicken in the pot.
4. 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. Using oven mitts, lift out the rice dish and remove the chicken to rest for about 5 minutes.
5. Thicken the sauce and shred the chicken. Use Sauté mode and whisk together 1/4 cup cornstarch with 1/4 cup water to make a slurry. Stir it into the sauce and cook until thickened, then shred the chicken and return it to the sauce. Turn the pot off.
6. Serve. Spoon the honey garlic chicken over the cooked rice and garnish as desired.

Can I Make Instant Pot Chicken Without an Instant Pot?

Yes. You can adapt the recipe for a slow cooker or stovetop, but it will take longer and require separate rice preparation. A slow cooker yields tender shredded chicken after several hours, while a dutch oven on the stove works too but won’t be as fast as the Instant Pot method.

Recipe Tips

• Garnishes: Toasted sesame seeds and thinly sliced green onions add flavor and texture. Toast sesame seeds in a dry skillet over medium heat until golden and fragrant, watching carefully so they don’t burn.
• Thicken the sauce: A cornstarch slurry (cornstarch plus water) will give the sauce a glossy, sticky finish that clings to the chicken.
• Natural pressure release: Let the pressure release naturally for best texture. Rushing the release can leave chicken undercooked or affect the final tenderness.

What to Serve With Honey Garlic Chicken

This meal pairs well with simple vegetables. Steamed or roasted broccoli is a classic choice, but carrots, green beans, or a light salad also work nicely. The rice, chicken, and sauce are the stars, so a straightforward veggie side balances the plate.

Storing Leftovers and Reheating

• To store: Refrigerate leftovers 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. Store chicken and rice separately if possible to preserve texture.
• To reheat: Bring the chicken to room temperature, then reheat gently on the stovetop over low heat for about 10 minutes until warmed through. Serve with freshly warmed rice and vegetables. Leftovers also make great tacos or bowls.

Other Chicken Breast Recipes

• Coconut Chicken Breast Tenders
• Bang Bang Chicken
• Copycat KFC Chicken Sandwich