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  • 3-4 boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/3 cup onion, diced
  • 1/4 cup ketchup
  • 2 Tbs. vegetable oil
  • 4 garlic cloves, minced
  • 3 tsp. cornstarch dissolved in 1/4 cup water
  • sesame seeds and green onion for topping
  • Rice for serving



Step 1

Start by placing your chicken in the bottom of the instant pot. Season well with salt and pepper.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour the mixture over chicken and put your instant pot lid on and set to seal.

Cook on the meat setting (or on high pressure for a non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.

Dissolve 3 tsp. of cornstarch in 1/4 cup of water in a small bowl and pour into the instant pot. Stir to combine with sauce. Push the saute button and cook sauce for 5 minutes or until slightly thickened.

Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.


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