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Instant Pot Honey Lemon Chicken

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4 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x


Bites of chicken and green beans in a lemon-honey sauce. An easy dump and go recipe!


  • 1 to 1 1/2 pounds of boneless, skinless chicken thighs
  • 3/4 to 1 pound of fresh green beans
  • 1/2 cup chicken broth
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp seasoned rice vinegar
  • 1 Tbsp butter
  • 3 Tbsp fresh lemon juice
  • 1 1/2 tsp lemon zest
  • 2 Tbsp honey
  • 1/4 tsp ground ginger
  • 1/2 tsp garlic powder
  • 2 Tbsp cornstarch + 2 Tbsp cold water
  • 1 Tbsp sesame seeds
  • Salt and pepper


  1. Cut the excess fat off of the chicken. Cut the chicken thighs into bite size cubes. 
  2. Wash the green beans and trim off the ends. Cut the green beans in half. 
  3. Add the chicken, green beans, chicken broth, soy sauce, vinegar, butter, lemon juice, lemon zest, honey, ginger and garlic powder into the Instant Pot. Stir.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  5. Turn Instant Pot to sauté setting. In a small bowl stir together the cornstarch and water. Stir the slurry into the Instant Pot. Once the sauce has thickened turn off the pot.
  6. Sprinkle in the sesame seeds. Salt and pepper to taste. Serve and enjoy. 
  • Category: Chicken
  • Method: Instant Pot