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+ servings
A close up of honey curry chicken on a pile of cooked wild rice.

Instant Pot Honey Curry Chicken

This is a super flavorful and but faster to cook adaptation of my mom's honey curry chicken recipe.
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Prep Time 15 mins
Cook Time 15 mins
Course chicken, instant pot, Main Course
Servings 4 servings


  • Pressure cooker


Honey Curry

  • 4 tbsp honey
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • ¼ tsp ginger
  • ¼ tsp cumin
  • ½ tsp each salt and pepper


  • 3 large chicken breasts frozen or defrosted
  • 1 onion sliced thinly
  • ½ cup sherry
  • ½ cup chicken stock


  • Place chicken breasts in the instant pot.
  • Mix together all honey curry ingredients, then quickly pour it over the chicken. If you wait too long, it becomes more difficult to spread.
  • Add onions over the top of the chicken.
  • Pour in sherry and chicken stock.
  • Set the instant pot to high for 12 minutes if chicken is defrosted or 15 minutes if frozen.
  • Check to make sure that the chicken is cooked to 165 °F.
  • Remove the chicken and onions from the instant pot and set aside the extra sauce. Plate your chicken, grains, and vegetables, then top with extra sauce.
Keyword breakfast, chicken curry, currry, easy, honey curry, honey curry chicken, instant pot, instant pot chicken, instant pot curry, pressure cooker, pressure cooker curry
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