# Instant Pot Honey Garlic Chicken Breast for Shredded Bowls in 20 Minutes > Tender, shreddable honey garlic chicken made in the Instant Pot for fast meal-prep bowls. Ready in about 20 minutes active time, this sweet-savory saucy chicken is perfect over rice, greens, or in meal-prep containers. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-honey-garlic-shredded-chicken-bowls-20-minutes ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe This Instant Pot honey garlic chicken is built for the weeknight that needs speed without surrendering flavor. Searing the breasts first gives you those nutty brown bits that the pressure cooker can’t create on its own, while a quick deglaze with chicken broth pulls all that fond into the sauce so every shred is coated with glossy, slightly sticky honey and savory soy. The garlic stays bright because it’s only briefly sautéed, and finishing the pot with a cornstarch slurry ensures the sauce clings to the chicken instead of pooling on the plate. It’s a very forgiving recipe: the pressure cooker guarantees tender, shreddable meat even if your timing is a little off, and the sauce ratio is calibrated to be sweet, salty, and tangy without any single note dominating. This version is especially good for meal-prep bowls—rice, pickled veg, and greens—but it’s equally at home in lettuce wraps, simple tacos, or atop noodles. If you want to dial back sweetness, increase the rice vinegar or add a splash of lime; if you want more depth, a spoonful of toasted sesame oil at the end makes a noticeable difference. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes - Servings: 6 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Prep and season the chicken - 1 1/2 lb Boneless skinless chicken breasts - 1 tsp Kosher salt ### Sear chicken and sauté garlic - 1 tbsp Vegetable oil - 4 cloves Garlic cloves, minced ### Add sauce and pressure cook - 1 cup Low-sodium chicken broth - 1/3 cup Honey - 1/4 cup Low-sodium soy sauce - 1 tbsp Rice vinegar ### Shred chicken and thicken the sauce - 1 tbsp Cornstarch (for slurry) - 2 tbsp Cold water (for slurry) ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 230 kcal - Protein: 26.5 g - Carbohydrates: 18.5 g - Fat: 5.4 g - Saturated Fat: 1 g - Fiber: 0.2 g - Sugar: 15.7 g - Added Sugars: 15.4 g - Cholesterol: 82.7 mg - Sodium: 845.9 mg - Potassium: 439.7 mg - Calcium: 14.2 mg - Iron: 0.7 mg - Vitamin D: 0.1 mcg ## Tips ### Even breast thickness Slice very thick breasts horizontally or pound them to a uniform thickness so the chicken cooks evenly and shreds consistently. ### Don’t skip searing Quickly searing for 1–2 minutes per side builds flavor and creates browned bits to deglaze, which deepens the finished sauce. ### Deglaze thoroughly After adding broth, scrape the bottom with a wooden spoon to lift any fond; this prevents a burn warning and incorporates flavor into the sauce. ### Make a smooth slurry Whisk cornstarch into cold water until fully dissolved before adding; adding a cold slurry to hot liquid prevents lumps and quickly thickens the sauce. ### Rest before shredding Let the chicken sit 3–5 minutes after pressure release so juices redistribute, making shredding easier and less ragged. ## Variations and Substitutions ### Low-sugar swap Replace half the honey with a sugar-free maple syrup or allulose syrup and increase the rice vinegar by a teaspoon to preserve brightness. ### Ginger garlic twist Add 1 tablespoon finely grated fresh ginger to the garlic step for a warm, aromatic kick that pairs beautifully with soy and honey. ### Soy-free version Use coconut aminos in place of soy sauce and increase the salt slightly to compensate for the lower sodium flavor profile. ### Dark meat option Use boneless skinless chicken thighs for more forgiving, juicier shredding; reduce pressure time to 8 minutes if pieces are small to avoid overcooking. ## Notes ### Storage and Make-Ahead Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in portioned containers for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave covered in 30-second bursts, stirring between intervals. If frozen, thaw overnight in the fridge before reheating for best texture. ### Serving Suggestions Serve over steamed jasmine or brown rice with quick-pickled cucumbers, shredded carrots, and sliced green onions for a balanced bowl; a spoonful of sriracha mayo adds heat if you like. For a low-carb option, pile the shredded chicken on wilted spinach or in butter lettuce cups and finish with toasted sesame seeds and lime wedges. A chilled lager or an off-dry Riesling complements the sweet-salty sauce nicely. ## Frequently Asked Questions ### Can I use frozen chicken breasts? You can, but increase pressure-cook time by 4–6 minutes and allow a natural release for 5 minutes; searing frozen meat isn’t possible, so brown flavor will be reduced but still acceptable. ### Why did my sauce stay thin? If the sauce didn’t thicken, the slurry may have been weak or not fully cooked; make sure the cornstarch is dissolved in cold water and simmer the sauce 1–2 minutes after adding the slurry to reach full thickness. ### Is this safe to shred immediately after pressure cooking? It’s safe, but letting the chicken rest 3–5 minutes helps juices redistribute and makes shredding neater; very hot meat will release more liquid if shredded immediately. ### How can I reduce the sweetness? Cut the honey by 1–2 tablespoons and add an extra teaspoon of rice vinegar or a squeeze of lime to rebalance acidity, or stir in a teaspoon of low-sodium soy to add savory depth. ### Can I make this in a slow cooker instead? Yes—sear the chicken first on the stovetop, then combine sauce ingredients in the slow cooker and cook on low 4–5 hours or high 2–3 hours before shredding and thickening the sauce on the stovetop. ## Related Recipes and Guides - [Instant Pot Beef and Rice](https://www.topshelf.recipes/recipes/instant-pot-mexican-beef-and-rice) - [Instant Pot Short Rib Ragù](https://www.topshelf.recipes/recipes/instant-pot-short-rib-ragu) - [Instant Pot Lasagna Casserole — Fast 20-Minute Dinner](https://www.topshelf.recipes/recipes/instant-pot-lasagna-casserole-fast-20-minute-dinner) - [Instant Pot Birria Tacos with Rich Consommé](https://www.topshelf.recipes/recipes/instant-pot-birria-tacos-rich-consomme) - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Top 10 Halloween Recipes](https://www.topshelf.recipes/articles/top-10-halloween-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)