PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

Easy, quick, and delicious! These are the words I can think of to best describe this recipe I am sharing with you today! I have listed all the things you will be needing so you just need to follow them step by step and you are good to go! By the way, always serve this over rice if you want the best meal ever! Okay, enough with the long introduction. It is time to go to your kitchen and prepare. Have a great day, everyone. I hope you all love and appreciate this recipe today. Enjoy!


3-4 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 c honey

1/3 c soy sauce

1/3 c onion, diced

1/4 c ketchup

2 tbsp vegetable oil

4 garlic cloves, minced

3 tsp cornstarch dissolved in 1/4 c water

Sesame seeds & green onion for topping

Rice for serving



Arrange the chicken breasts in the bottom of your Instant Pot. Sprinkle salt and pepper on top.

In a mixing bowl, add soy sauce, honey, oil, onion, garlic, and ketchup. Stir until well blended.

Pour the mixture on top of the chicken breasts.

Seal the Instant Pot and cook for about 15 minutes on a high setting.

Do a quick release, then remove the chicken breasts from the pot onto a clean plate.

In a mixing bowl, add 1/4 cup of water and 3 tbsp of cornstarch. Stir until well mixed.

Pour the dissolved cornstarch into the pot and stir until well mixed.

Press the “Saute” button on the pot and allow the sauce to become thick for about 5 minutes.

Slice the chicken breasts into small pieces, then put them back into the pot. Stir until well coated with the delicious sauce.

Garnish with green onions and sesame seeds.

Serve hot over rice and enjoy!

Nutrition Facts:

Calories: 246kcal (12%) | Carbohydrates: 28g (9%) | Protein: 13g (26%) | Fat: 6g (9%) | Saturated Fat: 4g (20%) | Cholesterol: 36mg (12%) | Sodium: 877mg (37%) | Potassium: 290mg (8%) | Sugar: 25g (28%) | Vitamin A: 70IU (1%) | Vitamin C: 1.8mg (2%) | Calcium: 11mg (1%) | Iron: 0.7mg (4%)


PIN THIS RECIPE to any of your relevant boards if you want to make it later...