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Instant Pot Honey Chicken

Chicken Breast chunks battered and coated in a sweet and tangy sauce.
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Course: Dinner
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 427kcal
Author: Wendy


  • Instant Pot


  • 1 - 1.5 lbs chicken tenders, sliced into chunks

Batter Ingredients

  • ½ cup All Purpose Flour
  • ½ cup corn flour
  • ¼ teaspoon salt
  • ¼ cup water
  • ¾ teaspoon sesame oil for frying

Sauce Ingredients

  • ½ cup tomato ketchup
  • 2 tablespoon sugar
  • 3 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 tablespoon water


  • Prepare your chicken and pat dry. Be sure to thaw your chicken if frozen.
  • Set to the side.
  • In a small bowl add all of the sauce ingredients, mix to combine.
  • Set aside.
  • Add the batter ingredients in a bowl, whisk to combine.
  • Add the water slowly and make it into a semi thick batter.
  • Dip each chicken in batter and then place on a parchment lined baking sheet.
  • Place the oil in the Instant Pot and set to saute.
  • Place the chicken in the oil once bubbling hot.
  • Chicken has to be in a single layer.
  • Turn the chicken over to evenly cook.
  • Cook chicken until golden brown.
  • Remove the chicken and place onto a paper towel covered plate, and set aside.
  • Wipe clean the Instant Pot insert.
  • Add sauce into the Instant pot and add the chicken.
  • Toss to combine.
  • Close the lid and seal the valve.
  • Set to manual high pressure for 4 minutes.
  • Once the timer sounds open the valve.
  • Serve over white rice and garnish with sliced green onions
  • Serve hot..


Make sure you dry your chicken well to tell the batter stick better to your chicken. 


Serving: 4servings | Calories: 427kcal | Carbohydrates: 54g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 870mg | Potassium: 750mg | Fiber: 1g | Sugar: 26g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 2mg