Easy Pressure Cooker Honey Garlic Chicken
Oh, you guys! I’m so incredibly excited to share this recipe with you today. It’s one of those dishes that has become an absolute staple in our house, especially on those crazy weeknights when I’m running on fumes and the last thing I want to do is spend hours in the kitchen. This Instant Pot chicken recipe is a lifesaver, seriously. I remember the first time I made it, I was a little intimidated by the Instant Pot, to be honest. I kept thinking, “Is this going to turn out mushy? Will it actually taste good?” But then, BAM! In less time than it takes to boil pasta, I had the most tender, flavorful chicken imaginable. It’s so ridiculously easy, yet the results are gourmet-worthy. If you’ve ever struggled to get chicken cooked perfectly, or you’re just looking for a ridiculously simple yet delicious meal, you’ve come to the right place. This Instant Pot chicken is honestly my go-to, right up there with my famous one-pot pasta, but for when you want something a little more substantial and protein-packed.
What is Instant Pot Chicken?
So, what exactly are we talking about when we say “Instant Pot Chicken”? It’s exactly what it sounds like – chicken cooked to perfection in your trusty Instant Pot, that magical multi-cooker that has revolutionized kitchens everywhere. But it’s more than just chicken in a pot. This recipe is about infusing tender chicken pieces with incredible flavor using a simple yet effective blend of seasonings and a bit of liquid. Think of it as a super-charged, time-saving way to achieve that fall-apart tender chicken you usually only get from hours of slow cooking or braising. It’s essentially a shortcut to deeply satisfying, juicy chicken that’s ready when you are, without any fuss or preheating an oven. It’s the kind of meal that makes you feel like a culinary genius, even if you barely broke a sweat.
Why you’ll love this recipe?
Honestly, there are so many reasons why this Instant Pot chicken recipe has earned a permanent spot in my recipe rotation. First off, the flavor is just outstanding. We’re talking tender, juicy chicken that’s infused with herbs and spices – it’s like a flavor party in your mouth! It’s incredibly simple to whip up. You literally just toss everything into the Instant Pot and let it do its magic. No searing, no complicated steps, nothing. And the best part? It’s so budget-friendly. Chicken thighs or breasts are usually on sale, and the other ingredients are pantry staples. This recipe is also surprisingly versatile. I’ll share a bunch of ways to serve it below, but it’s fantastic shredded for tacos, served over rice, or even mixed into a big salad. What I love most about this is that it’s a complete meal that feels like you put in so much more effort than you actually did. It’s a winner every single time, and it’s way better than any store-bought rotisserie chicken you’ll find. Plus, it’s a fantastic alternative to my famous shredded chicken tacos, offering a different but equally delicious flavor profile.
How do I make Instant Pot Chicken?
Quick Overview
Making this Instant Pot chicken is ridiculously straightforward. You’ll essentially be combining your chicken pieces with a savory liquid and a carefully selected blend of seasonings inside the Instant Pot. Seal it up, set the timer, and let the pressure do its work. In under 30 minutes, you’ll have perfectly cooked, unbelievably tender chicken that shreds or slices like a dream. It’s the kind of recipe that makes you wonder why you ever bothered with other methods. The Instant Pot truly simplifies the process, delivering consistent, delicious results with minimal effort on your part.
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken thighs or breasts (I personally love thighs for their extra moisture and flavor, but breasts work beautifully too!)
1 cup chicken broth (low sodium is great, so you can control the saltiness)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (freshly ground is always best!)
Optional: 1 bay leaf for an extra layer of subtle flavor
For Serving (Optional, but highly recommended!):
Freshly chopped parsley or cilantro for garnish
Lemon wedges for squeezing over the top
Step-by-Step Instructions
Step 1: Prep the Chicken & Season
First things first, make sure your chicken is ready. If you’re using chicken breasts, you might want to cut them into slightly smaller, more uniform pieces so they cook evenly. For thighs, just trim off any excess fat. Pat your chicken pieces really dry with paper towels – this helps the seasonings stick better and can prevent any excess moisture from diluting the flavors. Now, in a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper. Sprinkle this glorious spice blend all over your chicken pieces, making sure to coat them well on all sides. Don’t be shy with the seasoning; this is where all that amazing flavor comes from!
Step 2: Deglaze and Add Liquids
This is a super important step for Instant Pot cooking to prevent that dreaded “burn” notice. Pour the olive oil into the inner pot of your Instant Pot. Then, add the chicken broth. If you’re using a bay leaf, toss it in now. Using a wooden spoon or spatula, scrape the bottom of the pot to loosen any little bits of seasoning that might have stuck. This step, called deglazing, is crucial for smooth operation and adds another subtle layer of flavor to your broth.
Step 3: Add Chicken to the Pot
Nestle your seasoned chicken pieces into the Instant Pot, arranging them in a single layer as much as possible. Don’t worry if they overlap a little; the pressure cooking will ensure they cook through evenly. Make sure the chicken is submerged in the liquid as much as possible. If your chicken is piled too high and not enough liquid is touching it, you might need to add a tiny bit more broth or water, but usually, this amount is perfect.
Step 4: Pressure Cook
Secure the lid on your Instant Pot and make sure the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure. Yes, only 10 minutes! It sounds impossibly fast, but trust the process. Once the cooking cycle is complete, allow for a natural pressure release for at least 10 minutes. This means you just let it sit, undisturbed, for 10 minutes after it beeps. After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining pressure. Be cautious of the steam!
Step 5: Shred or Slice the Chicken
Once all the pressure has been released and it’s safe to open the lid, carefully remove the chicken from the Instant Pot. The chicken should be incredibly tender and practically fall apart. You can shred it easily with two forks, or slice it if you prefer. The cooking liquid left in the pot is pure gold – packed with flavor! You can either discard the bay leaf or keep it if you prefer. For an extra boost of flavor, I sometimes like to remove the chicken and then use the “Sauté” function on the Instant Pot to simmer the liquid down a bit, concentrating its flavors, before pouring it over the shredded chicken.
Step 6: Serve and Enjoy
Now for the best part: serving! Drizzle some of that delicious cooking liquid over your shredded or sliced chicken. Garnish with fresh parsley or cilantro for a pop of color and freshness, and serve with lemon wedges for a bright, zesty finish. This chicken is so wonderfully moist and flavorful, it truly shines on its own, but it’s also a fantastic base for so many meals.
What to Serve It With
This Instant Pot chicken is a true chameleon in the kitchen, meaning it pairs beautifully with almost anything! For a quick and healthy breakfast or light meal, I love serving it shredded over a bed of fluffy white or brown rice, maybe with a side of steamed broccoli. It’s also amazing tossed with some BBQ sauce and served on slider buns for a casual and crowd-pleasing lunch. For a more substantial dinner, it’s perfect alongside roasted vegetables like asparagus or Brussels sprouts, or even with a creamy mashed potato. My kids absolutely adore it stuffed into tortillas for super-speedy chicken tacos or quesadillas – just add your favorite toppings! And if you’re feeling a little more fancy, you can slice it and serve it over a vibrant quinoa salad or with a side of creamy polenta. For those moments when you’re craving something comforting, it’s also wonderful spooned over a baked sweet potato. It really is that versatile!
Top Tips for Perfecting Your Instant Pot Chicken
I’ve made this Instant Pot chicken so many times that I’ve picked up a few tricks along the way that I just have to share. Firstly, don’t skip patting the chicken dry! It really makes a difference in how well the seasonings adhere and helps prevent that slightly watery texture you can sometimes get. When it comes to the spices, feel free to get creative! While my go-to blend is fantastic, you can easily swap in things like chili powder for a bit of heat, or add a pinch of cumin for a more earthy flavor. I’ve even experimented with adding a splash of soy sauce or tamari to the liquid for an umami boost, and it was delicious! Another tip: If you’re using chicken breasts and are worried about them drying out, you can reduce the cooking time slightly to 8 minutes. The natural release time is still your friend, though! For serving, don’t underestimate the power of that cooking liquid. Reducing it down a bit on the sauté function after the chicken is cooked concentrates all those wonderful flavors and makes an incredible sauce to pour over the top. It’s a little step that takes your dish from good to absolutely amazing. Lastly, always trust your Instant Pot’s pressure release cycle. Rushing the natural release can sometimes lead to tougher chicken, so patience is key here.
Storing and Reheating Tips
Storing this Instant Pot chicken is a breeze, and thankfully, it holds up beautifully. Once it’s cooled down, transfer any leftovers to an airtight container. It will keep perfectly in the refrigerator for up to 3-4 days. If you’re planning to freeze it, I highly recommend shredding or dicing the chicken first and then storing it in freezer-safe bags or containers. It freezes incredibly well for up to 3 months. When you’re ready to reheat, the best method for me is usually on the stovetop over low heat, adding a splash of water or extra broth to keep it moist. You can also reheat it gently in the microwave, again with a little added liquid. If you’ve frozen it, thaw it overnight in the refrigerator before reheating. For best results, I try to add the concentrated cooking liquid back over the chicken once it’s reheated, whether you’re serving it as is or incorporating it into another dish. This ensures it stays wonderfully moist and flavorful!
Frequently Asked Questions
Final Thoughts
I really hope you give this Instant Pot chicken recipe a try. It’s one of those dishes that has truly simplified my cooking routine without ever sacrificing flavor or that comforting, home-cooked feel. It’s perfect for busy families, meal preppers, or anyone who just wants a delicious, fuss-free meal. The ease and speed are phenomenal, and the resulting chicken is so incredibly tender and flavorful. If you love this recipe, you might also enjoy my speedy sheet pan lemon herb chicken, which offers another quick and delicious chicken dinner option. Give it a go, and I promise you won’t be disappointed. I can’t wait to hear what you think! Let me know in the comments below how it turns out for you, or if you have any fun variations you tried!
Instant Pot Honey Garlic Chicken
Ingredients
Method
- In a small mixing bowl, combine honey, minced garlic, soy sauce, ketchup, and dried oregano. Mix until well combined and set aside.
- Heat the Instant Pot in sauté mode. Add sesame oil to the pot to heat up. Season the chicken thighs with salt and pepper and cook them for about 2 to 3 minutes per side, or until browned.
- Add the prepared honey garlic sauce to the pot. Cover and lock the lid.
- Set the Instant Pot to poultry mode (or pressure cook mode) and cook the chicken for 20 minutes. Turn off the pot and allow it to release pressure naturally for about 5 minutes.
- Transfer the chicken to a serving plate and spoon the remaining sauce from the pot over the top. Garnish with toasted sesame seeds and sliced green onions, then serve.
