Instant Pot Honey Garlic Chicken and Vegetables–-bites of chicken, carrots, green beans and potatoes in a sweet and savory sauce. An easy dump and go, one pot meal.
Note: slow cooker instructions are listed in the recipe card below.
Instant Pot Honey Garlic Chicken and Vegetables
Looking for an easy, dump and go, one pot meal? Here is your winner! This Instant Pot honey garlic chicken and vegetables has a lot of savory and sweet flavor. (I was worried it would be too sweet but it wasn’t!) With a bit up chopping up front you can then throw everything into the pot, walk away and come back to a dinner that will be waiting for you.
A few notes:
Chicken: I love boneless, skinless chicken thighs for this recipe because they stay moist and tender. If you’re not a fan and want to use chicken breasts you can. Make sure to cut the chicken across the grain so that the chicken can be as tender as possible. Slice across the grain. Then cut each of those wider strips crosswise into bite size cubes. All muscle has a grain to it. The placement of your knife to this grain will determine the length of the muscle fibers in an individual slice of meat, which in turn will have a profound effect on how tender or tough that meat is.
How can the chicken and vegetables cook in 2 minutes?
- Chicken and veggies are cut into small bite-size pieces so they cook quickly
- Food is cooking the entire time the pot is coming to pressure and even while the pressure is releasing.
Can I use frozen chicken?
This recipe relies on chicken cubes cooking for only a 2 minute pressure cooking time so that the vegetables don’t overcook. So whole frozen chicken breasts or thighs won’t work in this recipe. If you have frozen cubes of chicken that will probably work okay.
Can I use fresh green beans? I used a bag of frozen green beans because that is what I had on hand. Fresh green beans would work just fine!
What kind of potatoes? I used yellow potatoes. You can also use red or Russets. Russets will be a bit firmer and the yellow and reds will me softer.
Why low sodium soy sauce? Regular soy sauce gets too salty so use low sodium if possible!
More Instant Pot Chicken Recipes…
Instant Pot Creamy Chicken Primavera
Instant Pot General Tso’s Chicken
Instant Pot Mushroom Chicken with Green Beans
Instant Pot Garlic Lime Chicken
Instant Pot Sweet and Sour Chicken
Instant Pot Honey Garlic Chicken and Vegetables
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus 10 minute NPR)
- Total Time: 17 minutes
- Yield: 4–6 servings 1x
Description
Bites of chicken, carrots, green beans and potatoes in a sweet and savory sauce. An easy dump and go one pot meal.
Ingredients
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 1 Tbsp minced garlic
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/8 tsp red pepper
- 1/4 tsp black pepper
- 4 boneless skinless chicken thighs (about 1 to 1.25 pounds), cut into bite size pieces
- 1 pound potatoes, washed and cubed
- 1 pound carrots, peeled and sliced into half inch rounds
- 1 (12 oz) bag frozen green beans (or 12 oz of fresh green beans)
Instructions
Instant Pot Instructions
- In a small bowl add the soy sauce, honey, ketchup, garlic, basil, oregano, red pepper and black pepper and whisk well. Add sauce into Instant Pot along with the rest of ingredients.
- Coat the chicken, potatoes, carrots and green beans with the sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes (yes it is enough time). When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Use a slotted spoon to scoop chicken and veggies onto plates. Drizzle with extra juices if desired.
Slow Cooker Instructions
- In a small bowl add the soy sauce, honey, ketchup, garlic, basil, oregano, red pepper and black pepper and whisk well. Add sauce into slow cooker along with the rest of ingredients.
- Coat the chicken, potatoes, carrots and green beans with the sauce.
- Cover slow cooker and cook on low for 4 hours, or until veggies are tender.
- Use a slotted spoon to scoop chicken and veggies onto plates. Drizzle with extra juices if desired.
Notes
Recipe adapted from Damn Delicious
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart or 3 quart pot with no changes.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I don’t have low sodium soy sauce could I use red or white cooking wine instead?
I would use regular soy sauce and only use 1/4 cup of it
If I double the recipe, what should the cooking time be?
Same cooking time: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
A simple and delicious meal prepared very quickly. With the low sodium soy sauce and no added salt I was pleasantly surprised no one was asking for a salt shaker – it’s seasoned just right. Thank-you for sharing this recipe.
★★★★★
You’re welcome! Glad you all liked it Kate!
Could I do this as a dump and go freezer meal (without the potatoes, of course)?
If I did, how long would you recommend cooking this from frozen?
I may just keep the cooking time the same. Break up the chicken and put it on for another 1 minute pressure cook time. I think if it’s frozen all the chicken will freeze together in a big clump.
Do you increase time if doubling recipe?
Nope! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Yay! Thanks!!
I made this for dinner tonight. It was delicious. The flavors are unique, but oh so good.
So glad you liked it Trudy!
I have a huge bag (Costco) of frozen broccoli florets – would they work instead of the green beans? Thank you.
Janet Harvey
They’ll get plenty soft but if you’re okay with that you could use them. Another choice is to steam them separately and add in after food has pressure cooked.
What if you increased the chicken thighs to six and used a pound and a half potatoes? How long to cook then?
Yes that would be fine. Keep the same cooking time.
Would you change anything if using boneless skinless chicken breast.
Keep same cooking time…from post above, “I love boneless, skinless chicken thighs for this recipe because they stay moist and tender. If you’re not a fan and want to use chicken breasts you can. Make sure to cut the chicken across the grain so that the chicken can be as tender as possible. Slice across the grain. Then cut each of those wider strips crosswise into bite size cubes. All muscle has a grain to it. The placement of your knife to this grain will determine the length of the muscle fibers in an individual slice of meat, which in turn will have a profound effect on how tender or tough that meat is.”
We don’t need any more liquid? This looks good, but I don’t want a “burn” ☺ I have an 8qt.
You may want to add 1/2 cup broth for the 8 quart. The chicken puts off a lot of liquid so even without that it should come to pressure.
What about leaving out the potatoes and serving over rice as a Chinese stirfry. Should the seasonings be adjusted? Seems like a lot of honey.
Sure you could totally do that. It makes a lot of sauce in the end.