chicken in instant pot recipe
The Best chicken in instant pot recipe
I love this recipe for occasions too, because it’s always ready in record time, and it doesn’t require any last-minute rushing. Whether it’s a weeknight dinner or a dinner party, the instant pot handles the work so I can focus on the little things—like making sure everyone’s happy. Plus, it’s a great way to sneak in some extra nutrients. Chicken is lean and packed with protein, and when you’re cooking it in broth, you’re also getting all those flavorful bits that make the dish taste even better. My husband swears it’s the only way to eat chicken anymore, and honestly, I don’t blame him. It’s just that simple, that satisfying, and it never fails to impress.
Instant Pot Honey Garlic Chicken with Rice
A quick, flavorful one-pot meal where tender chicken thighs are glazed in a sweet-savory honey garlic sauce. Perfect for busy weeknights.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 cup chicken broth
- 1 cup uncooked white rice
- 2 cups water
👨🍳Directions
-
1
Rinse chicken thighs under cold water, pat dry, and season with salt and pepper. -
2
Place chicken in the Instant Pot. Add olive oil, then set the valve to sealing. -
3
Sauté garlic in a small pan for 30 seconds until fragrant. Stir in honey, soy sauce, vinegar, and cornstarch. Pour sauce over chicken. -
4
Press the ‘Sauté’ button until the sauce thickens slightly (about 2–3 minutes). -
5
Add chicken broth and rice to the pot. Press ‘High Pressure’ for 10 minutes. -
6
Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
🔧Equipment
- Instant Pot
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Honey Garlic Chicken with Rice Works
❓ Frequently Asked Questions About Instant Pot Honey Garlic Chicken with Rice
How long should I let the chicken rest after cooking in the Instant Pot?
Let the chicken rest for about 5–10 minutes after cooking. This helps redistribute juices evenly and keeps the meat tender. Avoid cutting into it immediately—this can cause it to dry out.
Can I use bone-in or boneless chicken thighs in this recipe?
Yes, both work well. Bone-in thighs stay juicier and add flavor, while boneless thighs cook faster. If using bone-in, trim excess fat if desired, but it’s not necessary.
What if my chicken isn’t fully cooked through before pressure cooking?
If the chicken is still pink inside, let the Instant Pot cook for an extra 2–3 minutes on high pressure. Use a meat thermometer to check—it should reach 165°F (74°C) internally. Overcooking can dry it out, so don’t exceed this time.
How do I prevent the chicken from sticking to the Instant Pot liner?
Spray the Instant Pot liner with nonstick cooking spray before adding the chicken. Alternatively, place a piece of parchment paper or aluminum foil over the chicken before sealing to create a barrier.
Can I make this recipe ahead of time and reheat the chicken?
Yes, but reheat gently in the Instant Pot on high pressure for 2–3 minutes with a splash of broth or water to keep it moist. Avoid over-reheating, as it can toughen the meat. Store leftovers in an airtight container for up to 3 days.
