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Instant Pot Honey Chicken served on a gold rimmed white dish. Delicious!
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5 from 1 vote

Instant Pot Honey Chicken

This Instant Pot Chicken is an easy dump meal! Place all the ingredients in a freezer bag and freeze until you need!
Prep Time15 minutes
Cook Time12 minutes
Time for Pressure Cooker to Pressurize10 minutes
Total Time27 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: instant pot, pressure cooker
Servings: 4
Calories: 521kcal
Author: Cindy Hopper


  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 cup honey
  • 1/2 cup  soy sauce I use gluten-free
  • 1/4 cup ketchup
  • 1 tablespoons vegetable oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds boneless skinless chicken thighs, cut into chunks
  • salt and pepper to taste
  • 2 Tablespoons cornstarch saved for after cooking


Place all ingredients in a one-gallon freezer zip lock. When ready to cook, remove from freezer bag and place in the inner pot of the Instant Pot.  Add 1/2 cup water to Instant Pot and cook on high pressure for 18 minutes.  If not frozen cook for 12 minutes at high pressure. The chicken will be more tender if you use a 5-10 minute natural release.

    I remove about a half cup of liquid and mix with 2 Tablespoons cornstarch.  Pour this mixture back into the chicken and use saute function to slightly thicken the sauce.


      If you have two inner pots when the Honey Chicken is finished cooking I remove the pot from the pressure cooker and put it on my stove top to thicken the sauce. I place my second pot into the Instant Pot and make the rice while the sauce thickens.


      Calories: 521kcal | Carbohydrates: 47g | Protein: 54g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 142mg | Sodium: 1904mg | Potassium: 1020mg | Sugar: 39g | Vitamin A: 115IU | Vitamin C: 3.3mg | Calcium: 29mg | Iron: 2.2mg