Instant Pot Honey Garlic Chicken Breast for Shredded Bowls in 20 Minutes

How to Make Instant Pot Honey Garlic Chicken Breast for Shredded Bowls in 20 Minutes

1. 1

   Step 1: Prep and season the chicken

   Pat the chicken breasts dry with paper towels and season both sides with the kosher salt. This helps the meat brown and improves flavor before pressure cooking. If breasts are very thick, slice them in half horizontally for more even cooking.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 1 tspKosher salt
   
2. 2

   Step 2: Sear chicken and sauté garlic

   Set the Instant Pot to 'Sauté' and heat the vegetable oil until shimmering. Sear the chicken 1–2 minutes per side until lightly golden (it will finish cooking under pressure), then remove to a plate and sauté the minced garlic in the pot for about 30 seconds until fragrant, scraping up any browned bits.

   For this step

   • 1 tbspVegetable oil
   • 4 clovesGarlic cloves, minced
   
3. 3

   Step 3: Add sauce and pressure cook

   Pour in the chicken broth, honey, soy sauce, and rice vinegar; stir to combine and deglaze the bottom of the pot thoroughly. Return the chicken to the pot, lock the lid, set the valve to sealing, and pressure cook on High for 10 minutes, then perform a quick release of pressure.

   For this step

   • 1 cupLow-sodium chicken broth
   • 1/3 cupHoney
   • 1/4 cupLow-sodium soy sauce
   • 1 tbspRice vinegar
   
4. 4

   Step 4: Shred chicken and thicken the sauce

   Remove the chicken to a cutting board and shred with two forks. Mix the cornstarch with the cold water to make a slurry, then set the Instant Pot to 'Sauté' and stir the slurry into the hot sauce, simmering 1–2 minutes until it thickens. Return the shredded chicken to the pot and toss to coat in the glossy honey-garlic sauce.

   For this step

   • 1 tbspCornstarch (for slurry)
   • 2 tbspCold water (for slurry)
   
5. 5

   Step 5: Serve and store

   Spoon the shredded honey garlic chicken over rice, quinoa, or a bed of greens and garnish as desired with sliced green onions or sesame seeds. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
   

1. Pat the chicken breasts dry with paper towels and season both sides with the kosher salt. This helps the meat brown and improves flavor before pressure cooking. If breasts are very thick, slice them in half horizontally for more even cooking.
2. Set the Instant Pot to 'Sauté' and heat the vegetable oil until shimmering. Sear the chicken 1–2 minutes per side until lightly golden (it will finish cooking under pressure), then remove to a plate and sauté the minced garlic in the pot for about 30 seconds until fragrant, scraping up any browned bits.
3. Pour in the chicken broth, honey, soy sauce, and rice vinegar; stir to combine and deglaze the bottom of the pot thoroughly. Return the chicken to the pot, lock the lid, set the valve to sealing, and pressure cook on High for 10 minutes, then perform a quick release of pressure.
4. Remove the chicken to a cutting board and shred with two forks. Mix the cornstarch with the cold water to make a slurry, then set the Instant Pot to 'Sauté' and stir the slurry into the hot sauce, simmering 1–2 minutes until it thickens. Return the shredded chicken to the pot and toss to coat in the glossy honey-garlic sauce.
5. Spoon the shredded honey garlic chicken over rice, quinoa, or a bed of greens and garnish as desired with sliced green onions or sesame seeds. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.