Instant Pot Honey Garlic Chicken and Carrots
Prep time
Cook time
Total time
Serves: 4 or more
  • 4 skinless, boneless chicken thighs (can use more), trimmed of fat
  • fresh ground pepper
  • garlic powder
  • ½ cup honey
  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup ketchup
  • 5 cloves garlic, chopped
  • 1 tablespoon fresh basil, chopped
  • ¼ teaspoon red pepper flakes (more or less to desired spiciness)
  • 1 pound baby carrots
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  1. Spray Instant Pot liner with an olive oil cooking spray or use a half tablespoon olive oil. Set Instant Pot to Saute / More and let it heat up for a few minutes.
  2. Sprinkle thighs with fresh pepper and garlic powder.
  3. Put into hot Instant Pot and brown on both sides which will only take a couple of minutes per side.
  4. Meanwhile, in a small bowl, whisk together honey, soy sauce, water, ketchup, garlic, basil and red pepper flakes.
  5. Add carrots on top of the browned chicken.
  6. Pour sauce over the carrots and chicken.
  7. Set Instant Pot to Manual / High Pressure for 5 minutes then Quick Release (QR).
  8. Using a slotted spoon, remove chicken and carrots and set on a plate covered with foil to keep hot.
  9. In a small bowl, mix up the cornstarch with cold water using a fork or whisk.
  10. Add cornstarch mixture to the sauce in the Instant Pot and whisk together. Set the Instant Pot to Saute / More again. Let boil while whisking for a couple of minutes until the sauce thickens.
  11. Spoon sauce over chicken and carrots and serve.
This recipe makes more sauce than you will use, you can add in more chicken if desired. This is perfect to serve with rice.
Nutrition Information
Serving size: 1 thigh & carrots Calories: 243 Carbohydrates: 31 Fiber: 3 Net Carbs: 28 Sugars: 25 Protein: 21 Fat: 7 Saturated Fat: 2 Weight Watchers Points Plus: 7 Weight Watchers SmartPoints: 5
Recipe by Skinny Me Recipes at