Meal Prep: Pressure Cooker Honey-Ginger Chicken

Image of Team Mealthy
Rated 4.5 based on 6 customer reviews
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  • 1½ pounds boneless, skinless chicken breast, cut into ½-inch chunks
  • 1 yellow onion, diced
  • 4 garlic cloves, smashed
  • ½ cup honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • salt and ground black pepper to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon water


For best results, we recommend using:


  1. Mix chicken, onion, and garlic together in your pressure cooker insert.
  2. Stir honey, soy sauce, ginger, lime juice, sesame oil, and rice vinegar together in a bowl; pour over the chicken mixture and stir.
  3. Lock pressure cooker lid in place and set steam vent to Sealing.
  4. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
  5. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  6. Stir the cornstarch into the water with a fork to dissolve; stir into the sauce.
  7. Press Sauté.
  8. Bring sauce to a simmer and cook, stirring frequently, until thickened, 2 to 3 minutes.
Mealthy tip:

Your pressure cooker will tenderize onion and garlic and keep chicken moist while using very little oil, making it a great tool to reduce your fat intake. This recipe also calls for reduced-sodium soy sauce. These "Less Sodium" versions are made the same way as regular soy sauce, but about 40 percent of the salt is taken out post-brewing.


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of Amy D

Amy D says:

Very yummy! I used ginger paste and lemon juice because that is what I had. Made enough for two adults and a toddler with enough leftover for one lunch. So I would double it next time to get some more leftovers as it tasted great reheated. Chicken was moist and not overdone. Great flavor.

Image of Stephanie D

Stephanie D says:

This was so easy. I literally threw all the ingredients in the pot and was good to go. Normally I would sear the chicken first in oil, but didn't have to do that with this recipe. It's such a time saver.

Image of Leah M

Leah M says:

This was an easy recipe to make in my Multipot. I did ginger paste (added a little extra), and was pleased with the way it came out. I also used boneless, skinless chicken thighs instead of breasts.

Image of Kelly Minasi

Kelly Minasi says:

Was delicious just as directed. So good, no leftovers.

Image of Tarragon Boi

Tarragon Boi says:

This was great! I bet you could probably get away with not using the pressure cooker and get a really similar result, but it wouldn't be as easy and the chicken would be a little more firm.

Image of Annie Chambers Myott

Annie Chambers Myott says:

I only subbed chicken breasts for thighs and added a little more time in the cooker. I also squeezed a little extra lime and added a tiny bit extra ginger. Yummy and so easy!!