Name: Honey Butter Chicken Pressure Cooker Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 600 g Chicken Thigh (boneless, skinless, large bite-sized chunks); 50 g Flour; 1 tsp Salt; 0.5 tsp Onion Powder; 0.5 tsp Garlic Powder; 0.5 tsp Black Pepper; 1 tbsp Unsalted Butter; 1 tbsp Olive Oil; 110 g Honey; 75 g Unsalted Butter (diced into chunks); 2 tbsp Apple Cider Vinegar; 1 tbsp Soy Sauce

That first hiss from the cooker tells you something good is happening. You sense that steam start to build and you know it's gonna push flavors right where they need to be. That float valve pops up and you realize the pressure build is in full swing, holding in all the juicy goodness.

Honey butter chicken cooking steam and pressure release in cooker — Watching the honey butter chicken steam and the float valve engage in the pressure cooker.

While the steam cues do their thing, you start to recall the smell of butter melting with honey and spices, kinda teasing your taste buds early. You hear that cooker hum, and you just gotta smile knowing tender pull chicken is on its way. The quick release you do at the end feels dang satisfying, knowing your meal is ready to dive in.

You spot that honey butter sauce catchin' light, thick and glossy, clinging to every chunk of chicken. The whole kitchen kinda gets filled with a warm sweet vibe that just makes ya wanna grab a fork right then and there. Cooking in the pressure cooker really brings this dish home fast and oh so good.

Why Your Cooker Beats Every Other Pot

Keeps all the flavors locked in while the pressure builds up fast.
Pressure cooker chicken comes out super tender — that tender pull feels like it took hours but just a short time passed.
Steam cues and float valve make it easier to know when you’re cooking right.
The quick release option lets you stop cooking exactly when you want, so no overdone chicken.
Minimal cleanup cause you’re basically doing the whole dish in one pot.

If you’re interested in other easy, one-pot meals, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe and Classic Crockpot Pierogi Casserole with Kielbasa for similar fuss-free dinners.

The Complete Shopping Rundown

1.3lb / 600g boneless skinless Chicken Thigh cut into large bite-sized chunks
⅓ cup / 50g Flour
1 teaspoon Salt
½ teaspoon each: Onion Powder, Garlic Powder, Black Pepper
1 tablespoon Unsalted Butter
1 tablespoon Olive Oil
⅓ cup / 110g Honey
5 tablespoon / 75g Unsalted Butter, diced into tablespoon chunks
2 tablespoon Apple Cider Vinegar
1 tablespoon Soy Sauce

Make sure you got the chicken thighs fresh and cut big enough so you can really get that tender pull after cooking. The flour and spices make a simple coating that helps the sauce stick later.

Olive oil and butter give you that rich pan sear before the cooker, while honey, apple cider vinegar, and soy sauce bring the sweet and tangy vibes just right. Don’t forget the diced butter chunks — they melt in the sauce slow and steady for that glossy finish.

Ingredients and searing process of honey butter chicken in skillet — Coating and searing chicken chunks with the honey butter sauce ingredients before pressure cooking.

For ingredient tips, you might also like our Easy Marinated Cheese Appetizer with Salami & Green Olives, which includes savory flavor combos to complement your meal.

How It All Comes Together Step by Step

In a large bowl, mix flour, salt, onion powder, garlic powder, and black pepper. Toss chicken pieces in the mixture so they’re all coated evenly. This helps build a nice crust when searing.
Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in batches so you don’t crowd the pan, searing until golden brown and cooked through, about 5-6 mins each batch. Set cooked chicken aside.
Lower heat to medium in the same skillet. Pour in honey, apple cider vinegar, soy sauce, and a pinch of salt and black pepper. Stir the sauce to blend it all good and let it start warming up.
Add the remaining 5 tablespoon unsalted butter diced into chunks. Stir it into the sauce until melted and smooth. This takes about 3-4 minutes and thickens the sauce just right.
Put the seared chicken back in the skillet and toss it well with the honey butter sauce. Let it simmer for 2-3 minutes so chicken soaks in flavors and heats through.
Transfer everything into your pressure cooker pot, close the lid, making sure the float valve is set and ready for pressure build.
Cook under high pressure for just 5 minutes. You’ll hear that hiss and see steam cues showing the magic happening inside.
Do a quick release to stop the cooking fast. When the float valve drops, open the lid and give everything a good stir to coat once more before serving hot.

Easy Tweaks That Make Life Simple

If you’re in a rush, skip the skillet sear and toss the floured chicken right into the cooker with sauce — gets tender but misses that crunchy edge.
Swap chicken thighs with breasts if you wanna leaner meat but watch cooking times since breasts cook faster.
Use store-bought honey butter spread for a shortcut on the sauce step, mix that with soy and vinegar.
Add garlic cloves or a splash of hot sauce to spice it up if you like things a bit bold.
Double the honey amount if you love sweeter sauce, just remember the pressure cooker keeps it nice and thick.

More quick fixes and hearty meal ideas can be found in the Classic Crockpot Pierogi Casserole with Kielbasa and the Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe.

What It Tastes Like Fresh From the Pot

The first bite you take surprises with that sticky honey sweetness paired perfectly with salty butter richness. The chicken pulls apart tender, juicy, and full of that honey butter glaze you’ve been picturing.

You notice a little tanginess from the apple cider vinegar cutting through, making it balanced and never too heavy. The seasoning peek through with onion and garlic powder giving just enough flavor without overpowering the good stuff.

Every mouthful brings warmth and comfort. It’s kinda like a nice hug on a plate, the kinda dinner that makes you wanna go back for seconds real quick.

Served honey butter chicken with tender glossy sauce on plate — The final honey butter chicken dish, tender and glossy, ready to serve and enjoy.

For more comforting recipes with rich flavors, try the Sweet Potato Honeybun Cake: A Southern Delight Recipe or the Amish Dinner Rolls Recipe: Soft, Fluffy and Delicious which pair beautifully as side treats for hearty meals.

Keeping Leftovers Fresh and Ready

Pop leftover chicken into an airtight container and store in the fridge. It stays good for about 3-4 days and reheats like a dream.
For longer keeping, freeze in freezer-safe bags with the sauce so it seals in moisture. Thaw overnight in the fridge when you ready to eat.
If you wanna keep it fresh for a day, cover the skillet or pot with foil and leave it in the fridge. Keeps that buttery sauce nice and thick.
Reheat gently on low heat in a skillet or microwave with a splash of water or broth to loosen sauce if it’s thickened too much.

Looking for simple sides to compliment? Check out our Easy Marinated Cheese Appetizer with Salami & Green Olives or explore easy vegetable side dishes for busy weeknights.

What People Always Ask Me

Q: Can I use chicken breasts instead of thighs?
A: Yeah you can, but breasts cook faster and might dry out if you pressure cook too long. Adjust your time accordingly.
Q: What’s the deal with quick release?
A: Quick release lets you stop pressure cooking fast so chicken doesn’t overcook and keeps that tender pull just right.
Q: Can I make this recipe without searing the chicken first?
A: Sure thing. The chicken still cooks tender, but the crispy edge from searing gives it extra flavor and texture.
Q: How thick should the honey butter sauce be?
A: You want it thick enough to cling to chicken but not like glue. The butter chunks melting help make it glossy and smooth.
Q: Is apple cider vinegar necessary?
A: It adds a little tang and balance to the sweetness. If you don’t have it, lemon juice works kinda similar.
Q: What sides go best with this dish?
A: Rice, steamed veggies, or creamy mashed potatoes all pair nicely to soak up the sauce.