Name: Honey Garlic Chicken Bites
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound chicken breasts (boneless, skinless, cut into 1-inch cubes); 1 tablespoon cornstarch (to dust your chicken); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic; 0.5 teaspoon red pepper flakes; 0.25 cup honey; 0.25 cup low sodium chicken broth; 0.5 teaspoon salt (or to taste); 0.5 teaspoon pepper (or to taste); 1 tablespoon fresh parsley (for garnish)

That first hiss from the cooker tells you something good is happening. You remember the kitchen filling with this kinda warm promise, a sound that means your sealing ring is locked up tight and that pressure’s building just right. It’s a little moment that kicks off something great, almost like a secret promise from your pressure cooker.

Honey garlic chicken bites fresh out of the cooker — Freshly cooked honey garlic chicken bites ready to serve.

You spot the valve hiss and your heart kinda skips, knowing you’ll soon be diving into tender chicken bites bursting with honey and garlic flavor. The aroma starts to creep in before you even open that lid, teasing your nose and readying you for the feast ahead.

Cooking with a pressure cooker is like having a small kitchen helper that takes all the work outta making something delicious fast. You get to see how the broth depth thickens as those flavors meld, and you can’t wait to dig in.

The Truth About Fast Tender Results

The sealing ring does the heavy lifting, keeping that steam trapped and the chicken juicy and tender real quick.
Pressure cooks kinda lock the flavor in because the steam can't escape, so you end up with a richer taste.
Quick release lets you open the lid fast, but slow natural release is better if you want the chicken extra tender.
Using chicken broth instead of water gives more depth to your sauce, so your bites are super flavorful.
Cornstarch helps your sauce thicken quickly in the pot, giving that perfect glaze effect without fuss.

What Goes Into the Pot Today

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch to dust your chicken and get that lovely coat
2 tablespoons olive oil for that nice sear
2 tablespoons unsalted butter to add richness to your sauce
3 cloves garlic because you can’t skip on that garlic punch
½ teaspoon red pepper flakes for a hint of spicy warmth
¼ cup honey to bring in the sweet with savory
¼ cup low sodium chicken broth to build flavor and broth depth
½ teaspoon salt or to taste because you gotta season right
½ teaspoon pepper or to taste to finish it off
1 tablespoon fresh parsley for garnish and a fresh pop of color

The Full Pressure Cooker Journey

First, toss your chicken cubes with cornstarch until every piece is lightly coated. This trick is gonna help make that sauce stick real good later.

Heat olive oil in your pressure cooker or a separate pan over medium-high heat. Sear the chicken until golden and just cooked through, about 5 to 7 minutes. Then set 'em aside because the fun sauce steps are coming.

Next up, toss butter, garlic, and red pepper flakes into the same pan. Sauté it all for about a minute until you smell that garlicky goodness and the spicy flakes start waking up your senses.

Stir in your honey and chicken broth. Let this simmer for 2 to 3 minutes so the sauce can reduce and get thicker. It’s all about building that beautiful glaze.

Now, return the chicken bites to your skillet and toss them in that glossy sauce. Season it with salt and pepper as you like. Then cook for another 2 to 3 minutes, stirring often so every bite gets covered in the sticky sweet sauce.

To finish, sprinkle fresh parsley on top just before serving and get ready to enjoy some seriously tasty chicken bites. This whole process should take about 15 minutes, and the pressure cooker is your secret to quick, tender results.

Sauce being prepared for honey garlic chicken bites — Beautifully reducing honey garlic sauce in the pan.

Easy Tweaks That Make Life Simple

If you’re short on time, skip the searing and toss the chicken and sauce ingredients straight into the pressure cooker, but searing does add a nice crust.
Use minced garlic from a jar if you ain’t got fresh cloves on hand. It works real good in a pinch.
Swap out chicken broth for veggie broth if that’s what you got around. It changes the flavor a bit but still tasty.
Add a squeeze of lemon juice at the end for a fresh bright twist that complements the honey well.
Double the red pepper flakes if you’re feeling a bit spicy and wanna kick up the heat a notch.

Your First Taste After the Wait

First bite hits you with this perfect balance of sweet honey and garlicky flavor that kinda sneaks up on your tongue. It’s warm, comforting, and a little spicy thanks to those red pepper flakes.

The chicken cubes are tender and juicy, nothing dry or rubbery about these bites. You can tell they’ve soaked in all that broth depth and honey, making it a total flavor party in your mouth.

The sauce’s thick glossy coat sticks to every bite, making sure no piece is left tasting plain. It’s sticky in the best way, and just right for dipping or eating straight up.

A sprinkle of fresh parsley adds this nice little brightness and color pop that gives your eyes and taste buds a little happy dance at the same time.

Finished honey garlic chicken bites garnished with fresh parsley — Tender honey garlic chicken bites garnished and ready to enjoy.

Keeping Leftovers Fresh and Ready

Store leftover chicken bites in an airtight container in the fridge. They’ll keep for 3 to 4 days and still taste yum when reheated.

Freeze any extras in single-serving bags if you wanna keep them longer. Just thaw in the fridge overnight and reheat in your pressure cooker or microwave.

When reheating, add a splash of chicken broth to freshen up the sauce and prevent drying out. A quick stir while warming helps keep it nice and glossy.

What People Always Ask Me

Can I use thighs instead of breasts? Totally, thighs stay juicy and are great for this recipe. Just adjust cooking time a bit if they’re bone-in.
Do I gotta use cornstarch? Cornstarch helps thicken the sauce and gives it a nice coat, but if you skip it, the sauce will be thinner.
What if I don’t have fresh parsley? No worries, you can skip it or swap with dried parsley or even cilantro for a different twist.
Can I prep this ahead? You sure can! Mix the sauce ingredients and store separately from chicken. Cook fresh when you’re ready.
How do I handle the quick release safely? Use a long utensil or potholder to turn the valve to quick release. Keep your face away from the steam, it’s hot stuff.
Is natural release better? For this recipe, natural release helps keep chicken extra tender but quick release works if you’re in a hurry.