Gluten-Free/ Instant Pot Chicken Recipes/ Instant Pot Recipes

Instant Pot Honey Lemon Chicken

This Instant Pot honey lemon chicken is luscious and succulent, smothered with perfectly sweet and sour glaze. Serve with rice or a side of veggies for a perfect family dinner!

Instant Pot Honey Lemon Chicken Recipe

Honey lemon chicken is a family favourite so it was only a matter of time before we tried to make it using the Instant Pot. What’s nice about using the pressure cooker to make this dish is that you can throw in the chicken and lemon honey broth in the pot and let it cook perfectly while you can relax and focus on other things. Pressure cooking cooks the chicken fast while retaining a lot of moisture and tenderness, and it helps to infuse the meat with the flavours of the broth. Then you just throw the chicken pieces in a hot frying pan to crisp up and pour over the glaze to caramelise.

In my the step-by-step pictures, you will see that I used four chicken thighs and one chicken breast with skin on, but the recipe says 6-8 chicken thighs. The amounts are suitable for either option, depending on which chicken pieces you have. You can also use 6-8 chicken drumsticks or a combination of drumsticks and chicken wings.


Pressure cooker honey lemon chicken (Instant Pot recipe)

Make ahead tip: you can precook the chicken in the Instant Pot and then store it in the fridge or freezer, and then do the final pan-frying and glazing step whenever you want to serve the dish, so it’s nice and fresh.

Other variations: This recipe would also suite diced chicken, turkey meat, and pork loin or chops. Simply cook in the Instant Pot with the lemon honey broth, and then finish off in the frying pan with the glaze mixture.
Making honey lemon chicken with Instant Pot pressure cooker

Most Popular Instant Pot Recipes of 2018 Honey Lemon Chicken Recipe

Instant Pot Honey Lemon Chicken

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x
  • Category: Maint Entree
  • Method: Instant Pot Pressure Cooker
  • Cuisine: Mediterranean


This Instant Pot honey lemon chicken is luscious and succulent, smothered with perfectly sweet and sour glaze. Serve with rice or a side of veggies for a perfect family dinner!



For the chicken

  • 68 chicken thighs, with or without the skin (we did ours with the skin on)
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper (black pepper is also okay)
  • 1 tablespoon butter
  • 1 small lemon, sliced into 56 thin slices
  • 1 garlic clove, roughly diced
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 cup water
  • 1 tablespoon coconut oil or olive oil (for pan-frying later)

For honey lemon glaze

  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce or Tamari (wheat-free version)
  • Pinch of pepper
  • 1 garlic clove, minced or finely grated
  • For garnish (optional but looks gorgeous)
  • 1 teaspoon butter
  • 45 slices of lemon
  • Chopped scallions (green onions)


  1. Turn the Instant Pot on and press the Sauté button. Add the butter and let it melt. Then, press Cancel to stop the Sauté function.
  2. Add lemon slices on the bottom and sprinkle with garlic. Place the chicken over the top, skin side up. Drizzle with lemon juice and honey, and pour the water around the sides. Give the pot a little shake to spread the liquid under the chicken. Place and lock the lid, making sure the valve is set to Sealing. Set to Manual, HIGH, for 12 minutes. After 3 beeps, the Instant Pot will start to build the pressure.
  3. Once the timer goes off, allow 3 minutes for natural pressure release and then use the quick release method to let out the rest of the steam and pressure. Remove the chicken pieces and reserve 1/3 cup of the cooking broth.
  4. While the chicken is cooking, combine the honey lemon glaze ingredients in a bowl and whisk together. Set aside. Prepare any side dishes such as rice or vegetables.
  5. Heat a large skillet with a tablespoon of oil over medium-high heat. Place the cooked chicken in the skillet, skin side down, and pan-fry for 4-5 minutes, until golden brown. Turn over and cook for 1-2 more minutes on the other side, then bring the heat up to high.
  6. Pour in the reserved cooking broth and the honey lemon glaze mixture over the chicken. Swirl around allowing the liquids to combine. Cook over high heat for 2 minutes, stirring and turning the pieces around, basting them in the glaze. The liquid will reduce and when it thickens and starts to caramelise, remove the pan from the heat. Transfer the chicken pieces to a serving plate and pour over the glaze liquid.
  7. For pan-fried lemon slices, place the pan back over high heat and melt in a teaspoon of butter or some oil. Pan-fry the lemon slices for a minute or so on each side, until golden brown.

Keywords: Honey Lemon Chicken Garlic Rice Pasta


Follow us on Instagram and show what’re you making in your Instant Pot tonight!
Tag @instantpoteats or use hashtag #instantpoteats.


Instant Pot Honey Lemon Chicken - prefect dinner in your pressure cooker


Instant Pot Recipes For Beginners

Must-Have Instant Pot Accessories

Browse All Our Instant Pot Recipes Here

Vegetarian | Vegan | Gluten-Free | Paleo | Keto | SoupsChicken | Rice | Pasta

Get our free 52-page recipe eBook sent directly to your inbox.
Favourites eBook Download

* Disclosure: Instant Pot Eats is a member of Amazon affiliate program. If you decide to purchase any items on this page, Instant Pot Eats will receive a small commission from Amazon (at no extra cost to you), which helps to cover our operational costs. Thank you for your support 🙂 !


  • Reply
    December 10, 2017 at 2:16 am

    Thank You for sharing the Honey Lemon Chicken recipe. I made it for a
    “special” lunch for me & my husband today and it was absolutely delicious!!

    I doubled the sauce recipe and we could have used even more! Definitely
    Restaurant Quality!!

    10 STAR RECIPE!!!

    • Reply
      December 22, 2017 at 2:18 pm

      10 stars?! So generous – I’m glad you and your husband enjoyed it! Isn’t that sauce incredible?!

  • Reply
    January 22, 2018 at 6:37 pm

    Curious why you didn’t use the saute feature at the end and chose to just another pot(frying pan) instead??? I like the idea of only one pot to clean up.

    • Reply
      January 22, 2018 at 9:16 pm

      Hey Hope, you could certainly use the Saute feature and in this case you would want to empty the pot of any sauce first and add a little bit of oil, heat it up on Saute until sizzling and then add the chicken. It can get a bit crowded in the IP pot for frying off and getting that nice crispy skin but it’s absolutely a second way to do it, especially if you want to minimise the dishes.

  • Reply
    February 14, 2018 at 6:32 am

    I’ve always avoided to cook with lemons because I thought it’d be too over powering. But I decided to try it out. I added twice as much garlic and a sprinkle of rosemary on top… my man and I really enjoyed it. It’s been added to my favorites!

    • Reply
      February 16, 2018 at 2:48 pm

      Thanks Megan, happy you liked it. I think lemon is mellowed out by honey and other flavors here. It works well over chicken, doesn’t it?

  • Reply
    March 1, 2018 at 5:39 pm

    I was wondering if there was a reason you browned the chicken at the end. Most instant pot recipes use the sautée function at the beginning to brown before cooking? Is this a different technique? Thanks for the info

    • Reply
      March 1, 2018 at 9:03 pm

      With a sauce, it’s better to brown after to seal in the flavour. Yes – you can saute at the beginning, but that won’t really serve the same purpose in a recipe like this if that makes sense. It would be like BBQ ribs or rotisserie chicken – you want to brown it after.

  • Reply
    Darian Peebles
    January 31, 2019 at 9:20 pm

    Could I use boneless skinless chicken breasts instead of the thighs?

    • Reply
      Ann Fabrizio
      February 5, 2019 at 9:27 pm

      Yes you can. Generally speaking, skin and bones add more flavor when you cook any meat.

  • Reply
    September 4, 2019 at 1:10 pm

    Could I put it in a pan in the oven with sauce poured over and broil for a few mins instead of pan frying?

    • Reply
      September 9, 2019 at 1:20 pm

      Yes, you could definitely do that.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Privacy Preference Center

    • Warning: reset() expects parameter 1 to be array, string given in /home/insta743/public_html/wp-content/plugins/gdpr/public/partials/privacy-preferences-modal.php on line 33

      Warning: Invalid argument supplied for foreach() in /home/insta743/public_html/wp-content/plugins/gdpr/public/partials/privacy-preferences-modal.php on line 95