- LF
Project Meal Plan
June 9, 2026
Projectmealplan.com
These Instant Pot Honey Garlic Chicken Meal Prep Bowls are made with common ingredients and utilize the “pot-in-pot” cooking method! An entire meal prep recipe made in the Instant Pot: rice, chicken, veggies, and sauce!
From the Cook
1/2
Instructions
1
In a small bowl or mason jar, add honey (1/3 cup), soy sauce (1/3 cup), Sriracha (1 tablespoon), oil (1 tablespoon), broth or water (1/2 cup), garlic (4 cloves, mined), and red pepper flakes (1/2 teaspoon). Shake or whisk until well mixed.
2
Place your chicken thighs (1 pound) directly into the Instant Pot liner pot, seasoning with a bit of salt and fresh ground black pepper if desired. Pour the sauce over the chicken and stir briefly. Place your trivet over the chicken, ensuring the trivet legs are directly on the bottom of the pot and not resting on the chicken. Place your oven-safe “pot-in-pot” bowl on top of the trivet. Add white rice and broth in a 1:1 ratio to the bowl (up to 1 1/2 cup of each).
3
Place the lid on the Instant Pot and make sure the steam release valve is sealed. Set to Manual or Pressure Cook for 5 minutes. After pressure cooking is done, let the Instant Pot do a Natural Pressure Release (NPR) for 10 minutes. Release the remaining pressure after 10 minutes.
4
Safely but swiftly remove the rice bowl and trivet from the pot. Fluff the rice with a fork. Hit the Sauté button on the Instant Pot. Shred the chicken – it should be tender enough to pull it apart without removing from the pot. If adding a cornstarch slurry for thickening (1 TB cornstarch + 1 TB water), do that now. Finally, add the snow peas (3 ounces – about a handful) to the pot and stir. Cook for 1 minute or so, until the peas are bright green and just barely cooked through, and then turn off the Instant Pot. The sauce will thicken as it cools.
5
Enjoy now or portion for later. Store in airtight containers like these 2 compartment glass meal prep containers and enjoy within 4 days. Reheat in the microwave, covered, for 90 seconds to 2 minutes, checking at 90 seconds. Add 1 tablespoon water to the rice when reheating to create steam.
My Calorie Intake
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Tips & Tricks (5)
- Master the Pot-in-Pot Method 🍲Place the rice in the inner pot on the trivet, then position a smaller bowl with chicken and sauce on top of the trivet to cook simultaneously without flavor transfer, ensuring perfectly cooked rice and tender chicken.
- Sear Chicken Thighs First ✨Use the sauté function to brown the chicken thighs for 3-4 minutes per side before pressure cooking to develop a golden crust and deepen the honey-garlic flavor profile of your sauce.
- Cornstarch Slurry Timing 🥢Add your cornstarch slurry only after natural pressure release and during the sauté phase to thicken the honey-garlic sauce without creating lumps or overcooking the delicate chicken.
- Minced Garlic Over Powder 🧄Use freshly minced garlic instead of powder to create a more vibrant, complex honey-garlic sauce with better texture and authentic flavor that won't become bitter during pressure cooking.
- Add Vegetables Last 🥦Stir in snow peas and red pepper flakes during the final sauté phase after sauce thickening to maintain their crisp texture and bright color while preventing them from becoming mushy in the pressure cooker.
Recipe Facts
Diet at a Glance
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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