This Instant Pot Honey Garlic Shredded Chicken is quick, easy and a healthy version of some of your Asian inspired favorites! It is super easy to make and makes you feel light yet fulfilled at the same time!
This recipe makes approximately 5 servings. It has 350 calories 3.2g of fat, 35g carbs and 44g of protein. The carbs may be a little high for some but that is easy to adjust. You can reduce the amount of rice (I use about a 1/2 cup of cooked rice). Or reduce the amount of broccoli (I don’t suggest this!). Honey and cornstarch are also a contributing factor so you can play with those ratios as well if you choose.
CAN YOU USE FROZEN CHICKEN BREASTS?
Yes! If you plan on using frozen chicken breasts you will want to add approximately 2-4 minutes to the cook time. Since you are shredding chicken, you can’t really screw it up. It really depends on the size of your chicken breasts but I would try 3 minutes (so 16 minutes total) and go from there!
HOW TO THICKEN THE SAUCE IN THE INSTANT POT
In quite a few of my recipes I need to thicken the sauce in the Instant Pot. It is super simple to do on saute mode. After the chicken has finished cooking and is shredded, turn your Instant Pot to saute mode. Add the cornstarch slurry to the pot and stir. Continue cooking and stirring until the sauce thickens. This will take approximately 3 minutes. Again, just saute until you like the consistency and voila! time to eat!
You can easily make this recipe gluten-free by using Tamari (gluten-free soy sauce) or Coco Aminos. I buy my coco aminos at Trader Joe’s! Coconut aminos (full name) is a sauce made from coconut sap. It is soy free and gluten free and is a great replacement for soy sauce when cooking. Full disclosure: I do NOT like to use coco aminos just straight out of the bottle on top of rice (like I would with soy sauce), to me it doesn’t taste the same when you don’t cook it.
I served this with white rice and broccoli however its shredded chicken! Get crazy and serve it with whatever you dang well please! (lets try to keep it healthy folks!) I topped it with some sesame seeds but quite honestly that was just for looks. You don’t need them! Hope you enjoy!
If you like this recipe, try more below by clicking each title!
- Instant Pot: Chicken & Broccoli
- Instant Pot: Orange Chicken
- Instant Pot: Beef & Broccoli
- Instant Pot: Kung Pao Chicken
- Instant Pot: Sesame Chicken
Products I like to use when making this recipe:
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce OR tamari OR coco aminos
- 1/4 cup honey
- 1.5 tsp minced garlic
- 1/4 tsp ground black pepper
- 1.5 tbsb cornstarch
- 1.5 tbsp water
- broccoli florets
- white or your favorite rice
spray instant pot with cooking spray. lay chicken breasts in Instant Pot.
in a small bowl, mix pepper, soy sauce, garlic, honey and broth. Stir until well mixed.
top chicken with sauce.
cover and make sure vent is set to sealed. set on manual, high for 13 minutes. use quick release method (when timer is done, hit cancel and release the steam)
while chicken is cooking, make cornstarch slurry and set aside. make broccoli & rice according to their package instructions.
take out chicken and shred using two forks OR my favorite shredding claws!
place chicken back in Instant pot and Stir. turn Instant pot on to saute function. stir the cornstarch slurry again and slowly pour it into the Instant Pot. saute and stir until the sauce begins to thicken about 3 minutes.
serve chicken with broccoli and rice! Enjoy!
- 350 calories
- 3.2g fat
- 35g carbs
- 44g protein