Experience a culinary revelation with our Instant Pot Honey Sriracha Chicken, a dish that masterfully blends sweet, spicy, and savory notes into a vibrant, garlicky sauce. This incredibly flavorful meal is not only a treat for your taste buds but also a dream for busy weeknights, coming together in less than 30 minutes from start to finish. Prepare to be amazed by how easily and quickly you can create restaurant-quality chicken right in your own kitchen!
Recipe Overview
Why you’ll love it: Incredibly flavorful, quick, and easy to make in your Instant Pot.
How long it takes: Approximately 30 minutes total (10 min prep, 10 min cook, 10 min additional time)
Equipment you’ll need: Instant Pot or pressure cooker
Servings: 6
The Irresistible Allure of Honey Sriracha Chicken
The magic of this dish truly lies in its incredible sauce. Imagine a symphony of flavors: the pungent warmth of fresh garlic, the golden sweetness of honey, a hint of savory depth from soy sauce, a bright tang from rice wine vinegar, all balanced by the distinctive, moderate heat of Sriracha. This isn’t just a chicken dish; it’s an experience that awakens the senses and leaves you craving more. It’s the kind of meal that feels special enough for guests yet simple enough for any weeknight.
What is Sriracha, and Why We Love It
For those unfamiliar, Sriracha is a beloved red chili pepper sauce, originating from Thailand and popularized by Huy Fong Foods in California. It offers a moderate spice level that is approachable for most palates, with a distinct garlicky and tangy undertone. Its versatility is legendary: you’ve likely encountered Sriracha mayonnaise elevating a juicy burger or serving as a zesty dip for crispy sweet potato fries. A simple spoonful stirred into regular mayonnaise transforms it into a gourmet condiment. Beyond that, Sriracha can add a delightful kick to your morning scrambled eggs, invigorate shrimp tacos, or bring an exciting dimension to chicken lettuce wraps. Its ability to marry beautifully with sweet components like honey is what makes this recipe truly outstanding, creating a flavor profile reminiscent of the popular “hot honey” trend.
Why the Instant Pot is Your Best Friend for This Recipe
The Instant Pot isn’t just a kitchen gadget; it’s a time-saving miracle worker, especially for dishes like our Honey Sriracha Chicken. In less than 30 minutes, this versatile appliance transforms simple ingredients into a tender, succulent chicken bathed in an irresistible sauce. The high-pressure cooking not only infuses the chicken with deep flavor but also ensures it’s incredibly juicy and easy to shred. No more long marinating times or slow simmering. The Instant Pot drastically cuts down on active cooking time, allowing you to achieve complex flavors and textures with minimal effort. It’s the ultimate solution for busy individuals or families seeking wholesome, homemade meals without compromising on taste or quality. Plus, the one-pot nature means less cleanup, which is always a bonus!
Deconstructing the Powerhouse Sauce: Ingredients Unveiled
The secret to this chicken’s outstanding flavor lies in its perfectly balanced sauce. Each ingredient plays a crucial role in creating a harmonious blend of sweet, spicy, savory, and tangy. Let’s explore what makes this sauce so utterly delicious:
- Honey: This natural liquid gold forms the sweet backbone of our sauce. Its rich, floral notes provide a beautiful counterpoint to the heat of the Sriracha, creating that coveted sweet and spicy dynamic. You’ll need about half a cup to achieve the perfect balance.
- Chicken Broth: Essential for both flavor and moisture, the chicken broth helps to carry and distribute the sauce’s robust flavors throughout the dish. Opt for unsalted or low-sodium varieties to have better control over the overall saltiness of your meal.
- Sriracha: The star of the show when it comes to heat! Sriracha delivers a distinctive fiery kick with hints of garlic and vinegar. The beauty of this ingredient is its adjustability: feel free to increase or decrease the amount based on your preferred spice level. If Sriracha isn’t your favorite, you can experiment with other hot sauces, but be mindful of their differing flavor profiles.
- Rice Wine Vinegar: This ingredient is vital for adding a bright, acidic tang that cuts through the richness and sweetness of the other components. It prevents the sauce from becoming cloyingly sweet and provides a crucial balance, enhancing all the other flavors.
- Soy Sauce: Bringing a deep umami flavor and essential saltiness, low-sodium soy sauce is preferred here. It adds a wonderful depth that makes the sauce incredibly savory and complex, without overpowering the other delicate notes.
- Garlic (Four Cloves, Minced!): We believe in generous garlic! Four cloves might seem like a lot, but this recipe embraces garlic’s aromatic, savory punch. It’s a key player in the flavor profile, contributing to the “garlicky” promise. For true garlic lovers, don’t hesitate to add even more!
- Chicken: While the sauce is so good you might want to eat it with a spoon, it truly shines when paired with tender chicken. Boneless, skinless chicken breasts or thighs are ideal choices for their quick cooking time and ability to absorb the rich flavors.
How To Make Instant Pot Honey Sriracha Chicken: Step-by-Step Perfection
Creating this magnificent dish is surprisingly straightforward, thanks to the efficiency of the Instant Pot. Here’s a detailed breakdown of the process:
- Prepare the Sauce: In the inner pot of your Instant Pot, combine the honey, a portion of the chicken broth (about ¾ cup), Sriracha, rice wine vinegar, soy sauce, minced garlic, and kosher salt. Whisk these ingredients thoroughly until they are well blended and the sauce is uniform.
- Add the Chicken: Place your boneless, skinless chicken breasts or thighs directly into the prepared sauce. Turn the chicken several times to ensure each piece is fully coated with the flavorful mixture.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Set the Instant Pot to cook on High Pressure for just 7 minutes. This short cooking time is sufficient to cook the chicken through and infuse it with the sauce’s flavors.
- Quick Release and Shred: Once the cooking cycle is complete, carefully turn the vent to the “Venting” position to perform a quick pressure release. Once the pressure has fully released and the float valve drops, open the lid. Carefully remove the cooked chicken to a plate or cutting board. Allow it to cool for a few minutes, then use two forks to lightly shred the chicken. The goal is chunky, rustic shreds, not overly fine pulled chicken, as this texture will hold the sauce beautifully.
- Thicken the Sauce: With the chicken removed, turn your Instant Pot to the “Sauté” function. In a small bowl, whisk together the cornstarch with the remaining ¼ cup of chicken broth to create a smooth slurry. Pour this cornstarch mixture into the simmering sauce in the Instant Pot. Stir continuously and cook briefly, for about 1 to 2 minutes, until the sauce thickens to your desired consistency. It should be bubbly and glossy.
- Combine and Serve: Return the shredded chicken to the thickened sauce in the pot. Stir gently until all the chicken pieces are thoroughly coated. Your Honey Sriracha Chicken is now ready to serve!
For an absolutely perfect meal, remember to get your rice cooking while the chicken is in the Instant Pot! Honey Sriracha Chicken served over fluffy jasmine rice with a side of vibrant steamed broccoli is a match made in culinary heaven. The crisp-tender broccoli beautifully complements the rich, savory sauce, absorbing its fantastic flavors. Frankly, the sauce is so good, you might even be tempted to skip the chicken and just enjoy honey Sriracha broccoli and rice!
Did you know your Instant Pot excels as a rice cooker? It consistently delivers perfectly cooked grains every time. Explore recipes for Instant Pot jasmine rice, Instant Pot white rice, or Instant Pot brown rice to complete your meal. Another excellent accompaniment to rice and broccoli, especially if chicken isn’t thawed, is spicy garlic shrimp – frozen shrimp thaws remarkably fast under running water, making it a quick alternative.
Make It Your Own: Customizing Your Honey Sriracha Chicken
This recipe is wonderfully adaptable, allowing you to tailor it to your preferences or whatever you have on hand. Don’t be afraid to get creative in the kitchen:
- Opt for Dark Meat: If you prefer the richer flavor and moisture of dark meat, boneless, skinless chicken thighs are an excellent substitute for chicken breasts. They cook up just as beautifully in the Instant Pot.
- Adjust the Heat Level: The amount of Sriracha is entirely up to you! For a milder version, use less. For those who love a fiery kick, feel free to add an extra tablespoon or two. Always taste and adjust to your preference.
- Stovetop Adaptation: No Instant Pot? No problem! Cut the chicken into bite-sized pieces. In a large, covered skillet, brown the chicken in a tablespoon of oil. Stir together all sauce ingredients (including the cornstarch slurry from the start). Add the sauce to the browned chicken and simmer over low heat, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Slow Cooker Method: For a hands-off approach, the slow cooker works wonderfully. Combine all the sauce ingredients and mix them with the chicken in your slow cooker. Cook on low for 3 hours. Remove the chicken, shred it, and then stir the cornstarch slurry into the sauce. Return the shredded chicken to the pot and cook for another hour on low to allow the sauce to thicken and the flavors to meld beautifully. If you’re a fan of teriyaki, also check out crockpot teriyaki chicken.
- Oven-Baked Alternative: While this recipe is designed for the Instant Pot, if you’re looking for a reliable oven-baked chicken dish that’s always a crowd-pleaser, try my baked honey mustard chicken. It’s perfect for entertaining!
- Add Veggies Directly: For an even quicker meal, consider adding quick-cooking vegetables like bell peppers or snap peas directly into the Instant Pot during the last few minutes of pressure cooking, or stir them in during the sauté and thickening phase.
Storage & Reheating Tips
Storage & Reheating Tips
Refrigerate/Freeze: Instant Pot Honey Sriracha Chicken is fantastic as leftovers, often tasting even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to three months. To maintain the best texture and flavor, thaw frozen chicken overnight in the refrigerator before reheating.
Reheat: Gently reheat on the stovetop in a skillet over medium-low heat until warmed through, adding a splash of broth if the sauce seems too thick. Alternatively, microwave in short intervals, stirring occasionally, until hot.
Make-Ahead Idea
Make-Ahead Idea
Simplify future meal times by preparing a double batch of this delicious Sriracha chicken. Freeze the extra portions in individual containers for incredibly convenient and satisfying meals on demand. It’s perfect for meal prepping and ensures you always have a quick, homemade option ready to go.
Unlock Your Week with a Free Meal Plan!
Are you interested in streamlining your meal planning and discovering new, wholesome recipes? Our Meal Plan #32 includes this fantastic Instant Pot Honey Sriracha Chicken, along with a delicious recipe for each weekday and a categorized grocery list to make shopping a breeze. Let us take the stress out of planning your meals this week! We publish a new, fresh meal plan weekly, so there’s always something new to try.
Creative Leftover Ideas
Creative Leftover Ideas
Don’t let any of this delicious Honey Sriracha Chicken go to waste! Leftovers can be transformed into exciting new meals:
- Spicy Sriracha Pizza: Spread leftover honey Sriracha chicken over a pizza crust, add a sprinkle of your favorite cheese (mozzarella or even a spicy jack), and bake until bubbly and golden. Garnish with fresh sliced green onions for a vibrant finish.
- Honey Sriracha Chicken Wraps or Tacos: Shredded chicken is perfect for filling tortillas or lettuce cups. Add some crunchy slaw, a drizzle of lime juice, and perhaps some avocado for a quick and satisfying lunch or light dinner.
- Noodle Bowls: Serve the warmed chicken over a bed of ramen or rice noodles, along with steamed edamame, shredded carrots, and a sprinkle of sesame seeds for a wholesome and flavorful noodle bowl.
Discover More Instant Pot Chicken Recipes
The Instant Pot truly shines when it comes to preparing tender, flavorful chicken dishes with incredible speed and ease. If you’ve enjoyed this Honey Sriracha Chicken, you’ll love exploring the diverse range of other Instant Pot chicken recipes. It’s your shortcut to delicious and hassle-free meals every time. Here are some more favorites you’ll definitely want to try:
- Instant Pot Chicken and Rice Soup
- Instant Pot Chicken and Dumplings
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Chicken Noodle Soup
- Instant Pot Crack Chicken Pasta – Cheesy ranch perfection in a snap!
- Instant Pot Chicken Marsala
- Instant Pot White Chicken Chili
- Healthy Chicken Piccata in the Instant Pot
- Southwestern Instant Pot Chicken and Quinoa
Instant Pot Honey Sriracha Chicken
Rachel Gurk
10 minutes
10 minutes
10 minutes
30 minutes
6 servings
Equipment
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4-Piece Measuring Cup Set
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9-Inch Tongs with Silicone Heads
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Instant Pot Ultra 6 Qt 10-in-1
Ingredients
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1 ½ lb. boneless skinless chicken breasts -
½ cup honey -
1 cup low-sodium chicken broth, divided -
¼ cup Sriracha sauce -
2 tablespoons rice wine vinegar -
2 tablespoons low-sodium soy sauce -
1 tablespoon minced garlic (about 4 cloves) -
½ teaspoon kosher salt -
3 tablespoons cornstarch -
Cooked rice and broccoli, for serving
Instructions
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Add honey, ¾ cup chicken broth, Sriracha, rice wine vinegar, soy sauce, garlic, and salt to the Instant Pot inner pot. Whisk thoroughly until all ingredients are well blended. Add chicken to the sauce, turning to ensure each piece is fully coated.
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Place the lid securely on the Instant Pot, set the sealing valve to “Sealing,” and cook on High pressure for 7 minutes. Once the timer signals completion, carefully turn the vent to “Venting” for a quick pressure release.
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Once pressure is fully released, remove the lid. Transfer the cooked chicken to a plate or cutting board; allow it to cool slightly, then shred it into chunky pieces using two forks. Turn the Instant Pot to “Sauté” mode. In a small bowl, whisk the cornstarch into the remaining ¼ cup of broth until smooth. Stir this cornstarch mixture into the sauce in the Instant Pot and cook, stirring constantly, until the sauce thickens and becomes bubbly, typically within 1 to 2 minutes.
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Return the shredded chicken to the pot with the thickened sauce and stir until all the chicken pieces are well coated and warmed through.
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Serve your delicious Honey Sriracha Chicken immediately with cooked rice and steamed broccoli, if desired, for a complete and satisfying meal.
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Nutrition information provided is an approximation based on one 4 oz. portion of chicken with sauce and does not include any accompanying rice or broccoli.
Notes
- For a richer flavor and juicier texture, you can use boneless, skinless chicken thighs instead of breasts.
- Customize the spice level to your liking by adjusting the amount of Sriracha sauce. Add less for a milder taste or more for an extra kick.
- Stovetop Instructions: Dice the chicken into bite-sized pieces. In a large, covered skillet, brown the chicken lightly in a tablespoon of oil. In a separate bowl, whisk together all sauce ingredients (including the cornstarch). Pour the sauce over the chicken in the skillet and simmer over low heat, stirring occasionally, until the chicken is tender and fully cooked, and the sauce has thickened.
- Slow Cooker Instructions: Combine all the sauce ingredients and mix them thoroughly with the chicken in your slow cooker. Cook on low for approximately 3 hours. Once the chicken is cooked, remove it and shred. Stir the cornstarch slurry (cornstarch mixed with a small amount of broth or water) into the sauce in the slow cooker. Return the shredded chicken to the pot and continue cooking on low for another hour to allow the sauce to thicken and flavors to meld beautifully.
Video
A video demonstration for Instant Pot Honey Sriracha Chicken would typically appear here, guiding you through each step of the recipe for visual clarity.
Nutrition
Carbohydrates: 28g,
Protein: 25g,
Fat: 3g,
Saturated Fat: 1g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 1g,
Trans Fat: 1g,
Cholesterol: 73mg,
Sodium: 781mg,
Potassium: 498mg,
Fiber: 1g,
Sugar: 23g,
Vitamin A: 50IU,
Vitamin C: 9mg,
Calcium: 14mg,
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.