Honey Garlic Instant Pot Chicken Breasts

Method

1. Whisk together the water (or broth), soy sauce, honey, minced garlic, and black pepper in the Instant Pot until the honey dissolves completely.

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2. Place the chicken breasts into the pot with the sauce.

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3. Lock the lid in place and set the steam valve to sealing.

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4. Cook on high pressure for 8 minutes (small 7–8 oz breasts), 10 minutes (medium 10 oz breasts), or 11 minutes (large 12 oz breasts). For frozen chicken, add 3 minutes to the time above; ensure breasts are not clumped together.

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5. Allow the cooker about 10 minutes to reach pressure, then the timer will count down. When done, quick-release the pressure by carefully moving the valve to venting with a long spoon handle (or use a 10-minute natural release for frozen chicken before venting). Wait for steam to clear and the pin to drop, then open the lid.

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6. Check the chicken's internal temperature with a thermometer—it must reach 165°F. If below this, use the sauté function to finish cooking.

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7. Transfer the chicken to a plate or cutting board.

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8. Stir together the cornstarch and 1 tbsp water in a small bowl. Switch the Instant Pot to sauté mode, add the cornstarch slurry, and stir constantly until the sauce thickens, 2–3 minutes. Turn off the cooker and remove the inner pot to halt cooking.

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9. Slice the chicken and serve with the sauce, rice, and vegetables as desired.

   Finish cooking