Instant Pot Honey Garlic Chicken in 10 Minutes

Making dinner on a busy weeknight just got a lot easier. This Instant Pot Honey Garlic Chicken in 10 Minutes delivers sweet, savory, and incredibly tender chicken with almost zero effort.

Skip the takeout and let your pressure cooker do the heavy lifting while you whip up a quick side of rice and steamed vegetables.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts)

• 1/3 cup honey

• 1/3 cup low-sodium soy sauce

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1/4 tsp black pepper

• 1 tbsp cornstarch mixed with 2 tbsp cold water (for the slurry)

• Optional garnishes: toasted sesame seeds and sliced green onions

Instructions

1. Mix the Sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, vinegar, and black pepper.

2. Load the Pot: Place the chicken thighs in the bottom of the Instant Pot. Pour the honey garlic sauce evenly over the top of the meat.

3. Pressure Cook: Lock the lid in place and set the pressure valve to "Sealing." Select manual/high pressure and set the cooking time for exactly 10 minutes.

4. Release Pressure: When the timer goes off, allow the pot to sit untouched for a 5-minute natural pressure release. Then, carefully turn the valve to "Venting" to quick-release the remaining steam. Transfer the cooked chicken to a cutting board, leaving the liquid in the pot.

5. Thicken the Glaze: Switch the Instant Pot to the "Sauté" setting. Pour the cornstarch and water slurry into the bubbling liquid, whisking continuously for about 2 minutes until the sauce becomes thick, glossy, and syrupy. Turn off the Sauté function.

6. Serve: Dice the chicken or leave the thighs whole, toss them back into the pot to coat generously in the sticky sauce, and serve warm over fluffy white rice with a sprinkle of sesame seeds and fresh green onions.