Why You’ll Love This Recipe
This dish is made in one pot, which means fewer dishes and easy cleanup. The honey garlic sauce is a perfect blend of sweet and savory, while the Instant Pot does all the work for you. You can adjust the recipe with your preferred ingredients, and leftovers make for a delicious meal the next day.
Ingredients
- 2 chicken breasts
- Salt and pepper, to taste
- 1 cup white rice
- 1 ¼ cups water
- ½ cup honey
- ½ cup chicken broth
- ¼ cup soy sauce
- 2 tbsp ketchup
- 4 cloves garlic, minced
- 1 tsp oregano
- 1 tsp parsley
- 1 tbsp cornstarch
- 2 tbsp water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sear the Chicken: Set the Instant Pot to sauté mode. Heat olive oil and season chicken with salt and pepper. Sear the chicken for 2 minutes on each side. Remove and set aside.
- Make the Sauce: Combine honey, chicken broth, soy sauce, ketchup, garlic, oregano, and parsley in a bowl. Pour the sauce into the Instant Pot, scraping up any browned bits from the bottom. Add the chicken back in.
- Add the Rice: Rinse the rice and place it in an oven-safe dish that fits in your Instant Pot. Add water to the dish, cover with foil, and place on the trivet above the chicken.
- Cook: Seal the Instant Pot and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes.
- Thicken the Sauce: Remove the chicken and rice. Mix cornstarch with water to make a slurry, then add to the sauce in the Instant Pot to thicken.
- Shred the Chicken: Shred the chicken and stir it back into the sauce. Serve over rice.
Servings and Timing
- Servings: 4
- Total Time: 30 minutes
Variations
- Chicken Thighs: You can use chicken thighs for a juicier option.
- Spicy: Add red pepper flakes or sriracha for some heat.
- Brown Rice: Swap white rice for brown rice, but adjust the cooking time.
Storage/Reheating
- To Store: Keep leftovers in an airtight container in the fridge for up to 5 days. You can freeze it for up to 3 months, separated from the rice.
- To Reheat: Reheat on the stovetop over low heat or in the microwave.
FAQs
Can I use frozen chicken?
Yes, you can cook frozen chicken in the Instant Pot, but increase the cook time to 18 minutes.
Can I use other rice?
Yes, you can use brown rice, but the cook time will vary. Adjust accordingly.
How can I make the sauce thicker?
Use a cornstarch slurry, as suggested, to thicken the sauce to your liking.
Can I double the recipe?
Yes, you can double the recipe, but make sure the chicken is not overcrowded in the pot.
How long does this dish last?
Store leftovers in the fridge for up to 5 days. For freezing, separate the rice and chicken.
Conclusion
Instant Pot Honey Garlic Chicken and Rice is a flavorful, easy-to-make meal perfect for busy nights. The sweet and savory sauce, tender chicken, and fluffy rice come together in no time for a family-friendly dinner that’s sure to be a hit!
Instant Pot Honey Garlic Chicken and Rice
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, One-Pot Meals, Instant Pot
- Method: Instant Pot
- Cuisine: American, Asian-Inspired
- Diet: Gluten Free
Description
Instant Pot Honey Garlic Chicken and Rice is a quick, one-pot meal that’s packed with sweet and savory flavors. Ready in just 30 minutes, this easy-to-make dish features tender chicken and fluffy rice coated in a honey garlic sauce. Perfect for busy weeknights, this meal is sure to please the whole family.
Ingredients
- 2 chicken breasts
- Salt and pepper, to taste
- 1 cup white rice
- 1 ¼ cups water
- ½ cup honey
- ½ cup chicken broth
- ¼ cup soy sauce
- 2 tbsp ketchup
- 4 cloves garlic, minced
- 1 tsp oregano
- 1 tsp parsley
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Sear the Chicken: Set the Instant Pot to sauté mode. Heat olive oil and season chicken with salt and pepper. Sear the chicken for 2 minutes on each side. Remove the chicken and set aside.
- Make the Sauce: In a bowl, combine honey, chicken broth, soy sauce, ketchup, garlic, oregano, and parsley. Pour the sauce into the Instant Pot, scraping up any browned bits from the bottom. Add the chicken back into the pot.
- Add the Rice: Rinse the rice and place it in an oven-safe dish that fits inside the Instant Pot. Add 1 ¼ cups water to the dish, cover with foil, and place the dish on the trivet above the chicken in the pot.
- Cook: Seal the Instant Pot and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
- Thicken the Sauce: Remove the chicken and rice. Mix cornstarch with 2 tbsp water to make a slurry, then stir into the sauce in the Instant Pot to thicken.
- Shred the Chicken: Shred the chicken and stir it back into the sauce. Serve the chicken and sauce over the rice.
Notes
- Variations: You can swap chicken breasts for thighs for a juicier option. Add red pepper flakes or sriracha to the sauce for some heat.
- Rice Swap: If using brown rice, increase the cook time to 20 minutes, and adjust the water amount as needed.
