Print

Instant Pot Honey Sriracha Chicken

Close-up of crispy chicken pieces coated in a glossy red sauce, garnished with sliced green onions, representing Instant Pot Honey Sriracha Chicken.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flavorful chicken coated in a sticky, sweet, and spicy honey sriracha sauce using your Instant Pot.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch (for thickening)
  • 2 tablespoons cold water (for cornstarch slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Place the chicken broth, honey, Sriracha, soy sauce, rice vinegar, garlic powder, and ginger into the inner pot of your Instant Pot. Whisk briefly to combine the sauce ingredients.
  2. Place the chicken pieces directly into the sauce mixture in the pot.
  3. Secure the lid on the Instant Pot and set the vent to the sealing position.
  4. Cook on Manual/Pressure Cook setting on High Pressure for 8 minutes for breasts or 10 minutes for thighs.
  5. When the cooking cycle finishes, allow for a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to the venting position to release any remaining pressure (Quick Release).
  6. Remove the chicken from the pot and set it aside on a plate.
  7. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  8. Turn the Instant Pot to the Sauté function (Normal setting). Pour the cornstarch slurry into the liquid remaining in the pot. Whisk constantly until the sauce thickens to a glaze consistency, about 1 to 2 minutes.
  9. Return the cooked chicken to the pot and toss gently to coat it completely in the thick sauce.
  10. Serve immediately, garnished with sesame seeds and green onions if desired.

Notes

  • Serve this chicken over steamed white or brown rice to soak up the extra sauce.
  • For a thicker sauce, increase the cornstarch to 1.5 tablespoons.
  • If you prefer shredded chicken, use the Sauté function to shred the chicken directly in the thickened sauce before serving.

Nutrition

Find it online: https://tastytribune.com/instant-pot-honey-sriracha-chicken/