Find Recipes By: Ingredients | Courses | Recipe Index
Find Recipes By: Ingredients | Courses | Recipe Index
0
Items : 0
Subtotal : $0.00
View CartCheck Out

Instant Pot Honey Garlic Chicken Thighs Recipe

30 Minute MealsChicken RecipeInstant Pot MealsOne Pot Meals

Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!

Instant Pot Honey Garlic Chicken in a bowl

My #1 recipe for Honey Garlic Chicken revisited AND updated with a new twist because, an Instant Pot is all the rage these days.

I know, it’s so hard to choose; crock pot honey garlic chicken or instant pot honey garlic chicken. I mean, one takes hours of cooking, and the other makes it all in minutes. But the instant pot is possibly my new favorite way to cook. I do really love my crock pot, but this pressure cooker/instant pot thingamajig is a game-changer.

This easy recipe for Instant Pot Honey Garlic Chicken is packed with so much flavor and requires very little effort. With just a handful of ingredients, this dish continues to be one of my go-to’s because it’s low maintenance and it’s fall-off-the-bone amazing.

Instant Pot Honey Garlic Chicken Recipe served

Clearly, I’m not talking just any old chicken here. I’m talking about the kind of garlic chicken that hits that perfect spot between sweet and savory, tender and juicy. Also, it can be made in about 20 minutes and that just makes my heart sing for joy! What’s more is that I always make extra so that I have at least some leftovers for tomorrow’s lunch.

Gosh… There is not one single thing I don’t love about this type of food.

Honey Garlic sauce

HOW TO MAKE HONEY GARLIC CHICKEN IN THE INSTANT POT

Prepare the sauce – it will have you lickin’ your fingers clean.

It involves:

  • honey
  • garlic
  • ketchup
  • soy sauce
  • oregano
  • and parsley

No big deal – just a few ingredients you probably have sitting around. But once you put them all together? GIRRRL!! You’ll see. There’s nah.thing better.

chicken thighs in instant pot

Once you’ve prepared the sauce, you can move onto browning the chicken thighs right inside your instant pot. One pot = one meal, and less dishes to wash.

I chose to use bone-in chicken thighs thus could only fit 4 at a time inside my instant pot, but if you go with boneless thighs, you can definitely get 6 to 8 thighs in there at once.

And once them thighs are done browning-up, an introduction to their cooking liquid will follow:

Honey Garlic Sauce over Chicken

Honey Garlic Chicken in the Instant Pot

If chicken breasts are all you’ve got, not to worry! Just use the same method, but cook on poultry setting for 10 minutes. 

Instant Pot Honey Garlic Chicken Recipe

Whether you want to make this in the crock pot, as we have done up until now, or in the Instant Pot, trust me when I say that no matter what route you take, in the end you’ll just be super glad that you prepared it.

The flavors in this dish are so simple, yet when combined, they are SO GOOD and out-of-this-world fantastic. It’s one of those recipes that you make once, and then you make twice, and then suddenly you can’t wait to make it again.

WANT MORE DELICIOUS CHICKEN RECIPES?

ENJOY!

CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

TOOLS AND INGREDIENTS USED IN THIS RECIPE

 

WATCH HOW TO MAKE INSTANT POT HONEY GARLIC CHICKEN

4.82 from 70 votes
Instant Pot Honey Garlic Chicken
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. 

Course: Dinner
Cuisine: Asian
Keyword: how to cook chicken thighs, instant pot chicken recipes, instant pot chicken thighs recipe
Servings: 4 servings
Calories: 360 kcal
Ingredients
  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/2 cup low sodium soy sauce (see notes for alternatives)
  • 1/2 cup no salt ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seed oil
  • 4 to 6 bone-in, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoon toasted sesame seeds, for garnish
  • sliced green onions, for garnish
Instructions
  1. In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.

    Instant Pot Honey Garlic Chicken Recipe - Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  2. Heat the Instant Pot in sauté mode.

  3. Add sesame oil to the pot.

  4. Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.

    Instant Pot Honey Garlic Chicken Recipe - Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  5. Add the prepared honey garlic sauce to the pot; cover and lock the lid. 

    Instant Pot Honey Garlic Chicken Recipe - Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  6. Cook in poultry mode for 20 minutes.

  7. Turn off the pot and allow it to release the pressure, about 5 minutes.

  8. Transfer chicken to a serving plate and spoon the sauce over the chicken.

  9. Garnish with toasted sesame seeds and green onions.

  10. Serve.

Recipe Notes

WW Freestyle SMART POINTS: 10

*IF you are allergic to soy sauce or can't have soy for other reasons, feel free to use coconut aminos which is soy-free, gluten-free, and vegan.

Nutrition Facts
Instant Pot Honey Garlic Chicken
Amount Per Serving (2 thighs)
Calories 360 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 145mg 48%
Sodium 1022mg 43%
Potassium 564mg 16%
Total Carbohydrates 35g 12%
Sugars 30g
Protein 32g 64%
Vitamin A 7.2%
Vitamin C 5.8%
Calcium 4.6%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
A favorite Instant Pot chicken recipe! Sweet, savory & tender chicken thighs prepared with honey garlic sauce & cooked in an Instant Pot. Dinner in 30 min! #instantpot #instantpotchicken #chickendinner #chickenthighs

SUBSCRIBE TO GET FREE UPDATES & A FREE ECOOKBOOK!

GET AN EMAIL WHEN THERE'S A NEW RECIPE
Diethood eBook
228 Responses
  1. Roop

    I just made that for dinner and my family loved it ❤️❤️❤️❤️❤️❤️😍😍😍😍😍 my family meaning my husband and my two year old❤️😍

  2. Keren

    Delicious!!! I was a bit skeptical about the meat coming off the bone, but it sure did! I had room for 5 thighs in my 6qt pot. My Instant Pot had a ‘burn’ alert after a couple of minutes, but it stopped. Just to be sure, I cancelled, did a quick steam release and checked the contents, which was totally fine. Added a bit of hot water but I’m positive it wasn’t necessary.
    Thanks for the great recipe, it’s a keeper!

  3. Karen

    delicious! a hit!
    my son doesnt like chicken but he loved this.
    i used coconut anmios and 6 chicken thighs with bone. It was quick and definitely going on the regular menu rotation.

    1. Mary Jo

      I made it with 4 boneless chicken thighs and cooked 20 minutes. I also left out the soy sauce in error and added a fourth cup of water. Sometimes I get an error message where I have to add water. It came out perfect and I also thickened the sauce with a little cornstarch. Served over steamed rice and my company loved it.

  4. Terrific! I followed another comment and put the sauce on the stove and thickened with a slurry. Added siracha too. I will repurpose the extra sauce because it was super good!

    1. Robin

      Made this for dinner tonight. Loved it. I left out the oregano(flavor profile did not appeal to me) and added about a teaspoon of dry ginger instead. Put the chicken on the bottom of pot with sauce after Browning chicken. Added a small bowl on trivet with broken spaghetti with broth/water to cover. Cooked for 9 minutes. Allowed to slow release for 6 minutes. Removed bowl and chicken and thickened sauce with corn starch. Drained water from spaghetti and mixed with sauce.came out perfect.

  5. Pam

    I used boneless skinless chicken thighs. I didn’t brown them first. In my experience, chicken thighs absorb the flavors and color of the sauce and the soy makes them brown. I used 12 thighs and doubled the sauce. I did get a burn message, emptied the pot, cleaned it, and put everything back in. After that it was fine. I think I got the burn message because there wasn’t enough liquid at the very bottom of the pot. Next time I would use the trivet to elevate the chicken a bit to keep it off of the bottom,. I also thought the sauce had a very heavy soy sauce flavor. I would cut back on that a bit and maybe add some more honey and definitely some red pepper or chili flakes. This was a great, recipe.

  6. Phyllis l

    This was delicious ! Didn’t have sesame seed oil or parsley ,used olive oil – and drained the off the grease from browning the chicken , since I didn’t have sesame oil I added 1/2 tsp tahini to the sauce , deglazed the ip with some of the sauce before I put the chicken back in and cooked for 20 mins , thickened the sauce with tapioca starch . Came out fall off the bone tender and juicy. Will cook again!

  7. Sandra L. Barton

    I love this recipe. I added red peppers. The pepper flakes at a nice touch. I would definitely use this recipe over and over again.

  8. Leslie

    Made this—-so good! Used chicken breast tenders cut in bite sized pieces and 4 min High Pressure and 3 min quick release. Chicken was so tender! The sauce was amazing!!

  9. I have all boys so 4 chicken thighs won’t cut it. I used 15 boneless thighs browned in skillet first then doubled the sauce. Layeted and poured sauce in turning each layer to make sure it was coated. We like it spicy so I added 1/4 cup red pepper flakes to sauce. Cooked on poultry setting for 15 minutes with quick release and it turned out perfect. I made spaghetti noodles on stove. Took out chicken and added 2 tbsp corn starch to 1/4 cup cold water then thickened the sauce. Mixed it all together. No leftovers they ate every bite. Spicy deliciousness. Will make once a week now. I would think if you don’t have poultry setting you could just use hp for 15 minutes with quick release.

  10. “Soo” aka Sue

    *Delicious!* Top recipe O have made in my few days InstantPot endeavoring. Sautéed in monounsaturated oil w/higher smoke point than sesame, then added it. Used Ultra on Meat setting. Did not have enough honey, used >1/2 total as maple syrup , and did not have parsley, but able to garnish w/toasted sesame seeds. Can’t wait to get some green onions to add to garnish.

  11. Jennifer

    My first ever experience tonight with my Instant Pot was this recipe and it was fantastic! Served it over quinoa with some broccoli and I’m hooked!

  12. While I was scouring the worldwide web for a new recipe to try, I happened to your site, Katerina. And thankfully so; I browsed through your posts and found this Honey Garlic Chicken recipe. This is just the perfect one to prepare for a special celebration this week. Thanks for adding a recipe notes at the end and a nutritional facts, too. How would you recommend going about for something spicier for this specific recipe? Thank you!

  13. Alinka knisley

    Easy to make and it tasted so good. The whole family enjoyed it. I left out the sesame seeds and green onions.

  14. Beth C.

    I just found and made this tonight, and I absolutely LOVE the method and recipe. Very easy – I accidentally used grapeseed oil instead of sesame, but the overall result was very good. Served with garlic taters and broccoli- big hit.

  15. Maria Fugere

    This was a hit! I did sautee some oninons, leeks and red pepper with the chicken. I also added a tablespoon of sesame oil to the sauce and used canola oil to sautee/brown the chicken and vegetable.I might add some brown sugar next time, I used Barts liquid amino sauce instead of the LS soy sauce- I would probably use a little less next time, as the Amino sauce has a tendency to be stronger (saltier) than regulaer soy sauce. I seved it with rice and steamed green beens. My family was super happy! I will definitely make this again with some minor tweeks.

  16. Gina

    This really is delicious , I have made a few revisions that work better for me. I brown my chicken in a skillet on stove, it’s much easier than the deep instapot, I use canola oil not the sesame. For the sauce I add around 1/4 cup real maple syrup it sweetens it up a bit and is a natural sugar. Cook chicken in instapot 20 min, release the steam, remove chicken to plate , while pot is still hot I add the sesame oil and cornstarch slurry to thicken . Chicken is fall off the bone and that sauce is so good. I serve with jasmine rice and steamed broccoli or fresh steamed green beans.

    1. Mike

      I would thaw it first. You need to cook/sauté it for a few minutes on each side. If it is frozen there will be little to no cooking happening and the chicken might be undercooked when the IP is done.

      1. Jessica

        This is not true. Cooking chicken in the pot from frozen adds no more time onto cooking and just might take longer to come to pressure. Sill cooks the same, comes out delicious every time. Only step you’re missing is sautéing the chicken to add a bit of a crust, but I don’t it will matter much.

        1. Jeana

          I have the PPXL and have only used it once. hoping I can figure this out. I hear the instapot is more user-friendly. :/

    2. Fred V

      If your chicken is frozen I hope you cleaned it first the chicken shouldn’t be frozen because you have to brown it ,make sure you pat it dry before browning after you clean it all chicken should be cleaned before cooking !!!!!!!

      1. Angela Archdeacon

        Washing raw chicken before cooking it can increase your risk of food poisoning from campylobacter bacteria. Splashing water from washing chicken under a tap can spread the bacteria onto hands, work surfaces, clothing, and cooking equipment. … Campylobacter is the most common cause of food poisoning in the UK.

  17. Rebecca

    This was my first IP attempt. It was ok, but I don’t think I’d make it again. I did use boneless skinless chicken breasts, which I realize are boring. It definitely wasn’t a 30 minute meal. 10 prep, 6-7 saute, 20 cooking, another 10 at least to let the pressure lower (based on the comment to do it that way to avoid toughness). All in all, it was an hour. The sauce didn’t reduce, and I wasn’t that crazy about it. So, meh, but obviously I’m not the popular opinion. I appreciate the clear instructions and maybe I’d try something similar with a different sauce / less ketchup next time.

  18. Rachel

    This is my first run with an Instant Pot. I used 2 boneless breasts cut in half (3 qt pot) and did 8 minutes on steam. It was decent, but I’d call the chicken a little bit chewy. Almost like it would be if it were dry, but it’s not dry . Hope that makes sense. What should I adjust?

    1. Angela

      For chicken you want to use the poultry setting not steam. It will automatically set to 15 minutes and I always up it to 20 because it’s fall apart tender. Also you DONT want to quick release the pressure. That will make it chewy and/or dry. After it beeps let it be until the silver pressure indicator goes down. Usually between 12 and 15 minutes. The longer you leave it in the warming mode to depressurize the more juicy and tender meat will be. All of this is for meat in general. The instructions and tips that come with the IP should definitely be better.

      1. Kim

        The newer pots do not have the poultry setting. Had to use the Pressure setting. After about 8 min of steam venting the “burn” message comes on. Hit cancel and checked the chicken – it didn’t appear to be burning – guess it was the skin that was stuck on after sauteing. So won’t use the pot to saute anymore. I added 1/3 cup of water and turned it on again. Same thing but chicken appeared to be “boiled” anyways so we ate.

        1. Terry Jackson

          Need to deglaze pot after browning thighs. Just add some of the liquid while it is still on saute and use spatula to scrape all chicken bits off the bottom of the pot. the bits of meat after sauteing will cause the burn message to come on.

      2. Max

        I have been using the IP for some time now and I have a different experience. When I cook bone-in chicken thighs in the IP for 6 minutes on high pressure with natural release (which takes a little more than 20 minutes) the chicken comes out too dry. I do believe that quick releasing right away is probably not the best thing to do, but letting meat natural release for the entire duration often makes the meat too dry. I would do quick release after 5-10 minutes for best results.

        I am surprised that 20 minutes on high pressure can produce tender chicken. I don’t know if it’s possible that some instant pots run hotter than others?

  19. Rebecca

    I just got an instant pot for my birthday. I wanted a chicken recipe that used normal ingredients I had on hand. I googled “Instant Pot Chicken Recipe” and yours was at the top of the list. (I had everything but sesame seeds and green onions, so I omitted those.) This was fabulous; my picky eater wanted seconds AND thirds! Definitely a winner. I’ll definitely be making this again. Thank you for giving me a successful introduction to the Instant Pot.

  20. Hello, I tried this recipe for the first time tonight with 2 chicken breasts cut in half and cooked for 9 minutes. They were done as close to perfect. 8-9 minutes will be all the time 2 chicken breast need.

    I would definitely thicken the sauce(juice) with corn starch at the end of cooking time, like recommended by others next time. Pretty good recipe over-all.

      1. Lynda

        Mine doesn’t either so i used “manual high” for 12 minutes and it was amazing! I used boneless thighs and it was so moist and tender. I also thickened up the sauce with 2 tbsp of cornstarch, A keeper for sure!

  21. Erin

    Ahh hoping this works!! I’ve gotten the burn warning twice now and I’ve followed the recipe exactly – only difference is chicken breasts instead of thighs

  22. Cece

    Hello
    I only have chicken tenderloins. 10 minutes still ok? Or should I do it for less? I’m still very new at this IP thing.

    Thank you

  23. Emily B

    I did breasts, cut in half to make short, fat pieces, with the saute and 10 minutes on Poultry as suggested. They were perfect (if anything I might cut the time down a minute or two). I think this would be quite nice if the chicken were shredded or diced before adding back to the thickened sauce as well. Served over jasmine rice, this was great and my five and seven year olds agreed!

  24. Barb

    This was so much better than the last honey garlic chicken I made, so thank you! When I make it again, I will either brown the chicken on the stovetop or not at all. I like that you can brown in the IP, but it’s slow and if you have a lot of meat, takes way to long, and it is awkward for large pieces of meat. Next time I would add pepper flakes to this recipe.

  25. I love this recipe! It’s been a huge hit in our house. I have a couple of suggestions that others might be interested in:

    1) Do not sauté in sesame oil. Instead, use a light flavoured oil (canola or grapeseed) to sauté the chicken, and then when the dish is completely done, add a drizzle of sesame oil before serving to get that great sesame flavour. Why? Sesame oil is a ‘finishing oil’. When it is overheated, it becomes very bitter and that bitterness will be imparted to the dish. I made this dish as written the first time and it was definitely bitter. Changed up the method to how I described and it was much better

    2) If you don’t have low sodium soy sauce, cut the amount back to 1/3 cup. No need to supplement with any other liquid, this still provides plenty of cooking sauce. As another person mentioned I also added some dark brown sugar which deepened the flavour a bit.

    3) I used boneless thighs and after sautéing, 12 minutes on poultry was more than enough cooking time.

    1. Dee

      Hi! i want to take your suggestion and not sautee in sesame oil, but i dont have canola oil…would vegetable oil do? or regular olive oil?

  26. Meagan

    I made this this evening it was tasty- I did however add 1 1/2 tbspn of brown sugar after removing the chicken because it tasted a little bland. Adding a thick cornstarch mix is a must at the end as well. I will also be doing boneless thighs next time as it’s a bit less messy and can fit more chicken in my 6qt. For those of you that are beginners like me to the instant pot. I left it on normal(which is the automatic setting) after setting it to poultry.
    I served it with rice & simi steamed broccoli
    . My son who’s 14 ate everything on his plate.
    It is going in our favorites – thanks so much for the recipe.

  27. Melody

    How long is normal for the instant pot to warm up? Mine took 15 minutes, so tack that on to the 20-minute cook time, and this meal is no longer quick like most IP recipes claim. I guess that’s more of my complaint about IP recipes in general. Those 5-minute recipes? Not so quick if you add on prepping, sautéing and warming up!

    1. Brittany

      It is still fairly quick though since roasting in the oven would take longer. Most recipes don’t include the heat up and pressure release time. It kind of drives me nuts, but I still love the IP and the fact that I can go from rock solid, frozen chicken to fork shreddible chicken in about an hours time. I’ve never been one who can prep a crock pot dinner during breakfast so the IP is still a win for me. 😀

    2. William

      It depends on the size of your JP. I have the largest one so yes, it takes a little longer to come to pressure. The amount of food in the IP will also have a factor. Still much easier overall than the alternative 🙂

  28. Carl

    I’m new to IP, so please forgive my ignorance! For the step that says to cook for 20 minutes… when does the 20 minutes start? When you close the lid? When the pressure reaches full? When the timer on the panel starts?

    1. Chibi

      If you set the instant pot timer to 20 minutes, it will start after full pressure is applied and beep when the 20 minutes (full pressure) is done. From there you can begin depressurizing!

  29. Calvin

    Made this tonight, turned out pretty good. Definitely need to add cornstarch to the end, but I didn’t have any on hand so I just saved the sauce for later. How long can you keep the sauce like this in the refrigerator? It’s good enough that I would put it on other stuff, or use as a dip for pot stickers or something. Will def be making again.

  30. Maryann G

    Made exactly as directed, and made a cornstarch slurry which thickened beautifully! Served over brown rice. I’m wondering if anyone has added pineapple to the mix at the end? I’m thinking it may be a great addition! Might try it next time, because I will surely be making it again!

  31. Jordana

    Pretty good recipe. I found it a little too sweet, I wasn’t a huge fan of the oregano, and it tasted much more like a teriyaki sauce than a honey garlic which was somewhat disappointing. But it was my very first instant pot recipe and so I’d say it was a good start. I made jasmine rice in the instant pot too (separately) and it was a good combo.

  32. Mindy

    This has been a weekly go to in my house. Everyone loves it, even the picky teenagers. I’ve even done this with pork chops and a roast that I shredded. We just can’t get enough of this sauce. Adding some cornstarch at the end on sauté mode is all that’s needed to thicken the sauce. Easy peasy. Thank you so much for this recipe!

  33. Kerri

    I made this last night with 2kg chicken thigh. I doubled the sauce and took the chicken out at the end and reduced the sauce then added the chicken back in. So So So good. Note to self – buy low salt soy sauce.

  34. Cassandra

    I maces this tonight for dinner.

    In Australia we don’t really have the Insta Pot. However I do have an electric pressure cooker by another brand.

    I used 2kg of boneless chicken thighs
    Didn’t have salt reduced soy sauce so just added 1 tbs of brown sugar
    Browned chicken piled it all in the pot covered with the sauce.
    Cooked for 17 minutes at high pressure setting then used quick release at the end
    Tipped the sauce into a pan on the stove and reduced the sauce

    Served with jasmine rice and steamed broccoli

    It was a hit with husband, and 4 kids ranging from 22 to 2

  35. Mary Jo

    This is good and very simple. I followed direction precisely and used low salt soy, however I would cut it back to maybe a third of a cup and add 2 tablespoons of brown sugar. I drained the juices and poured into a saucepan and boils down a bit to thicken. This is good over rice vermicelli noodles to give an Asian flair. You could add a few sprouts, cucumbers chopped, and maybe a little Asian lettuce.

  36. Dana

    This was so good! I replaced soy sauce with coconut aminos. The chicken has all been eaten and I cant get enough of the leftover sauce! Ive been putting it on everything!

  37. Ann

    Not sure if anyone else had this problem, but my chicken thighs turned into shredded chicken after cooking on the poultry setting and QR!

  38. Ellen

    I tried this tonight, and didn’t have ketchup (I don’t use it so I don’t have it) and substituted tomato paste – it worked out great. I used 3 medium chicken breasts and cooked on high/manual for 11 minutes, and served with mashed potatoes. Also, thanks to those posting about the runny sauce, I preemptively did a tsp of cornstarch and whisked as soon as I removed the chicken and it was perfect. Thanks for the great recipe!

  39. Marlene Harkcom

    If I wanted to make this with say 8 to 10 thighs… Is it okay to have them piled on top of each other? I’m worried about them cooking between. Also for a recipe like this that I would like to add broccoli to, how do I add it? If I put it in with the raw chicken it’ll be mush till the meat is done. If I interrupt the cooking time to add it, then the meal takes 10 minutes longer to cook…

  40. Marian

    I made this exactly as directed and it turned out well, to great compliments from all. The sauce left in the pot was thin and runny, not at all like in the photo. I used only a few tbsp on the meat tray and the rest went down the drain. If I’d been less rushed, I’d have heated it stovetop and thickened it with cornstarch, as others have suggested. The green onion/sesame seed garnish just dresses it all up; not essential but sure makes it appetizing!

    1. Bruce

      Sauce is running, however, what we did was after we removed the thighs is turned IP to saute and added cornstarch…came out perfect

  41. Smiles4ev

    Made this as directed (except I didn’t have no salt ketchup or low sodium soy sauce, so used the normal stuff I had on hand) and it came out amazing! The chicken just fell off the bones.

    I am on weight watchers and was trying to figure out points without adding the extra sauce that was left in the pot. I measured about a cup and 1/4 of sauce that went down the drain….I know the chicken would have added some liquid so hard to figure it out. I guess I should just enjoy that I had an amazing dinner! If anyone has an idea, I’d be happy to hear. I logged the 2 thighs that I ate and then 3 points for the sauce…such a guessing game sometimes.

    Thanks again for the great recipe!

  42. Elena

    So grateful to have another excellent instant pot dish in my arsenal – THANK YOU! Wowing the in-laws with said dish – PRICELESS. You saved me tonight! LOL

  43. Dominique

    Hi everyone! I made this tonight! It was great! I do have one question! For weight watchers, I had half of a chicken breast! How many points would that be including the sauce? Thanks so much!

  44. Linnea

    this was my first instant pot attempt… came out pretty good! I don’t have a poultry setting and had boneless thighs. I did 13 minutes on meat/stew and it was cooked perfectly. Served in bowls over rice and used some cornstarch to thicken the sauce a bit. It was a hit!

  45. Nancy

    I made this tonight with 5 chicken thighs. I thought it was really good. The sauce could have maybe been a little thicker but I thought it was really tasty. I cooked it on the meat/stew setting for 10minutes and it came out perfect. Will definitely keep this recipe.

  46. George

    Made this tonight, following the recipe exactly except I threw in one boneless breast for my wife who dislikes dark meat, and I didn’t use low sodium soy sauce or ketchup. I regret that I didn’t follow the low salt recommendation because it turned out a little saltier than desired, though tolerable. I’m just cheap and already had regular soy sauce and ketchup. Everybody loved it. I served it in bowls over white rice and drizzled some sauce over the meat and rice before garnishing with the onions and toasted sesame seeds. Next time I think I’ll strain the sauce then thicken it with a little cornstarch slurry before drizzling. I’m also considering putting the garlic in the oil immediately after browning the chicken and giving it a little sear before adding the sauce and meat back into the cooker. Of course, those extra steps add prep time which sort of offsets some of the benefits of using the pressure cooker and the simplicity of the recipe.

    1. LilPNut

      Did you make the rice in a separate pot or did you do it all in the instant pot? If you did it all in one, how did you do it?

  47. Maryia

    I made this tonight using about 20 diced boneless thighs. I doubled the ingredients, omitting soy sauce. I’m on an a low iodine diet for upcoming radiation. So instead of soy sauce used 2 tbs of rice vinegar, kosher salt and only used a tsp of sesame oil as it’s too strong for our taste used evoo for rest of the amount needed…browned a bit on sauté setting (in 2 batches) then added all together with sauce mixture and pressure cooker setting for 5 mins and natural release (about 10 mins). Added cornstarch mixed with water after cooking while it was hot. Topped with the green onions and sesame seeds. Served over white rice. Family loved it! Next time will add some broccoli. Thank you for this recipe!

  48. Reenie

    This was awesome. A huge hit with the family so it’s been added to the dinner rotation. I made it with chicken breasts and I’m making it again tonight.

  49. Hi!
    I plan on cooking this tonight. I have the Instant Pot IP-LUX. There is no poultry setting so what would I use? Cooking 2 boneless chicken breasts. How long would I cook for this? Thank you!!

    1. Hi!

      You can just set it manually, but for 2 chicken breasts, I wouldn’t do more than 10 minutes. I can’t say with certainty exactly how much time since I haven’t tested it, so I could be a minute or two off.

    2. Lomotn

      Hello, I tried this recipe for the first time tonight with 2 chicken breasts cut in half and cooked for 9 minutes. They were done as close to perfect. 8-9 minutes will be all the time 2 chicken breast need.

      I would definitely thicken the sauce(juice) with corn starch at the end of cooking time, like recommended by others next time. Pretty good recipe over-all.

  50. Lyn

    I was so excited to try this out….but the sauce didn’t turn out that great…it was rather runny, and sort of smelled like stinky feet, according to my daughter! The chicken cooked perfectly though. So, our ketchup was a bit past expiration date, so prob not as fresh as could be….would this make the difference between yummy and not so yummy? The other thing is my daughter bought cilantro instead of parsley. I was going to leave it out entirely, but decided to add about a tablespoon chopped. I was thinking maybe this is what threw the flavor off. Thoughts?
    I really want to try this again!

    1. Hi Lyn!

      Cilantro is not my fave and tastes nothing like parsley, so that definitely had a lot to do with the end result… to me, cilantro smells/tastes like soap. 😀 I’d say give it another try with Heinz ketchup and parsley. :-))

    2. Sue Thompson

      I’d definitely say the cilantro was the cause of the taste problem. I like cilantro but only in things like salsa. Major taste difference between parsley and cilantro

  51. I made this tonight and it was awesome. I used boneless skinless thighs. When done i removed the thighs and added cornstarch/water mix to thicken. I also added 1/4 cup brown sugar and then poured over the thighs. As my family says this is a keeper.

      1. Susan

        Hi! New to the IP world. This would be my 2nd attempt 🙂 I cant eat a lot of sugar. Can I sub anything else for the honey? Like Truvia brown sugar blend or something like that?

        Is there a way to cook rice simultaneously but not in the chicken or the sauce? Or better to do it separately?

        If I want to double the amount of chicken, can they just be piled up on top of each other? Any adjustment on the cooking time!

        Excited to try this! Thanks in advance!!

  52. Michele

    I am making this now with boneless skinless chicken breast. They are still a little frozen so i have it set on pressure cook high for 12. Im keeping my fingers crossed.

  53. Litecoin (LTC)

    Anyone able to make it look even close to as good as the pic?? The newer Instant Pots don’t have a “Poultry” setting. Do we use the Meat setting or Pressure Cooker setting and set to the times as stated or other? Thanks!

  54. B.

    Please help me out here. I have the IP ultra and has no poultry button so I used the meat/stew button and set time for 20 min 8 thighs in a 6 qt. Nothing browned and ended up canceling the cycle at 10 min. Was fearful it would overlook. It was cooked perfect but it looked nothing like the pick. Sauce was not thick and dark. Very light colored and watery. Any suggestions?

  55. Sarah

    So this was a good recipe. But my instant pot did not have a “poultry” setting. So I picked the next closest thing which was “Meat/Stew” and set it on that for 20 mins. Results were that chicken thighs were a bit over cooked (like shredded chicken ). Lots of sauce, it would have made a great recipe to put over rice due to its saucy/shredded consistency, but not the same as the recipe description. Wondering if I should have set the cook time for 10-15 minutes instead on the Meat/stew setting. My husband liked it since he likes overcooked chicken.

    1. Faye H

      I asked the same thing 1/31 and am still awaiting an answer. It seems like we should be able to do it all in 1 pot. I’ve seen another recipe where they state to add the rice after the chicken, in other words sprinkle it on over the chicken and then pour the sauce over that, it doesn’t scorch the rice that way. However, this is a different recipe and I’m not sure how much liquid needs to be added.

      1. Kit

        You should be able to cook rice at the same time in a separate container. I am going to make this tonight with jasmine rice. I have a rack that goes over the chicken and a covered stainless steel pan that I’ve successfully used for rice in numerous other dishes.

        1. Tracie

          I’m reading all comments hoping to learn the same thing! I have been cooking with my Instant pot for over a year and love it, just got a new accessory I have not tried yet, it’s two stainless bowls that stack with a lid for “pot in pot” cooking, I am hoping this recipe works for cooking together with rice. How did. You come out with the stainless bowl and rack?

  56. Mary

    Do I need to place the thighs on the trivet while pressure cooking (after they are browned)? This sounds delicious and I don’t want the thighs to burn on the bottom of the pot. Thank you!

  57. Teri

    Out Instant Pot has been sitting on the counter for months and I finally got up the nerve to use it. This recipe was SO GOOD.
    I used boneless chicken thighs and added a tablespoon of chopped candied ginger. Delicious!!!

      1. Karen

        I made this last night with 8 boneless skinless chicken thighs (removed white fat pieces), cooked on poultry setting for 20 minutes : tasted great, but they were maybe a tad overcooked. The pieces were falling apart (which I kind of like) but tasted a little dry, needed lots of sauce per bite. I would try 15-17 minutes, maybe, next time? I’ll report back if I get around to testing. Still and all, I did like this recipe.

      2. Will

        I did ten minutes on high pressure, quick released after 5 minutes. Digital thermometer read between 180-195 and the chicken was falling apart. Just about perfect for me.

  58. Laura b

    Just made these tonight. Kinda bummed. Mine didn’t turn out like the picture. I have the Duo Mini and did 3 thawed chicken breasts instead. I ended up with really delicious, perfectly cooked chicken in 10 minutes, but unfortunately, it was floating in a bath of watered down sauce. Any tips for next time?

    1. Sandy

      I find that it takes forever to reduce the liquid so what I do now is cook the chicken in stock or even “jacked up water”. Dump the liquid after the chicken is cooked (best to let it rest covered a few minutes anyway) and reserve it for another use. Then put your soya sauce mixture in the IP on “Saute”, thicken it a bit and put the chicken back in the IP to coat. No more watery tasting sauce.

    1. I have an 8 quart IP and quadrupled the recipe and it turned out perfect. I just seared the chicken thighs on the stovetop rather than in the pot all at once.

    1. Hi!
      So you will want to heat a pan or skillet over medium high heat; sear chicken thighs or breasts on both sides until cooked through.
      FOR BONE IN THIGHS: Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every several minutes until chicken is done.Drain most of the excess oil from the pan, and make the sauce.
      When chicken is done and cooked through, add the prepared sauce to the pan. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly, which should take about 4 minutes, maybe less.
      I hope that helps!

    1. Hi!

      Could be that, but maybe the heat was too high. Lower the heat and you shouldn’t have that problem. Just a guess. I hope I am right 😀 Thing is, all stoves/ovens are not created equal – yours might need to be at a lower temp when sauteeing/browning/frying.

    2. Brenda

      If the meat is sticking just turn off the heat and put on a lid. The steam will help it loosen without tearing the skin. Then use a spatula to loosen it from the pot. The liquid in there will help keep it from sticking again. I use this method when I make frozen dumplings too.

      1. Melissa

        I would think you could brown thighs with skin, even frozen, to crisp the skin and render the fat. Yes? I made this tonight and we loved it. I removed the chicken after natural release and thickened the sauce on Saute with a bit of cornstarch in water. Thanks!

  59. Kim

    Made this tonight as my first attempt at using my new pressure cooker. IT WAS DEEEEELISH! My pickiest child had seconds and said it was the “best chicken EVER!” And hubby said it tasted like it restaurant entree.
    Thank you for making my forst attempt such a succesful one!!!!

  60. This was my first recipe in my new Instant Pot. It was so easy and amazing! Stuck true to the recipe with the exception of bone in. I used boneless thighs and followed the recipe exactly. Super easy, fast and delicious. Clean up was a breeze! Thank you!

        1. Aprill

          Im SEVERLY coeliac and HIGH allergy to wheat and gluten and there is NO wheat in ketchup. Look at the bottle as legally companies have to have WHEAT written in bold if the ingredient contains wheat. A bottle of Heinz ketchup has NO wheat. I eat ketchup all the time and I NEVER have a reaction and I react to even using a knife that my kids used to butter their bread and it has a crumb on it.
          ]

        2. Tara Betsch

          Many ketchups have no wheat. Be careful about the soy sauce brands you use. Soy sauce often has gluten. If those two ingredients are wheat/gluten free, the recipe should be fine.

  61. Casey

    Hi this might be a silly question but aren’t you suppose to put water in the instant pot? Or does the sauce count as the liquid? It’s cooking now. I hope i didn’t mess it up or ruin my Instant Pot.

    1. Hi!
      I used bone-in chicken thighs, as stated in the recipe. Chicken breasts are zero points, but thighs are 2 to 3 points, depending on their size. 4-ounce chicken thigh with bone-in and skinless is 2 points. Then there’s the honey, the soy sauce, the ketchup, the sesame seed oil… it all adds up to 10 points per serving. 🙂 I hope that helps.

  62. Sara

    If I use boneless thighs then do I cook for less time since there’s no bone? Would likely be using 8. Thanks, this sounds super yummy!

  63. Dorothy

    I have the duo plus, which does not have the poultry setting. How do you suggest I manually program it to cook? I am using bone in thighs with the 8quart pot, so probably fitting around 6 in it from the looks of things.

    1. Hi!
      I had to call my mom to ask because she has a pressure cooker and it’s all manual. For this recipe, she said she cooked it for 20 minutes and the chicken was perfect. I’m assuming that it would be the same for you.

    1. Hi!
      A serving of low sodium soy sauce is only 1 teaspoon, but the recipe uses 1/2 cup for 4 servings. In one serving (or in 1 teaspoon) there’s about 176 mg of sodium. When you add it all up, it comes to around 1055 mg/serving. On the brighter side, much of the sauce will be at the bottom of the pot when you’re done cooking, and you can either pour some more sauce over the chicken, or leave it as is, without the extras. 🙂

  64. Millie M

    Can you mix thighs and bone in chicken breasts? I have one member of the family who will not eat thighs. How long will it need to cook?

  65. Diana T

    I made this tonite- did not vary from recipe at all. My chicken thighs were actually a little frozen and I was afraid they wouldn’t get done- fell off the bone and delicious!! My whole family loved them!! They looked just like the picture- I fit 5 thighs in my Instant pot.

  66. Theresa

    I loved this!! I used tomato paste instead of ketchup. While I was shredding the chicken after it cooked I added some frozen broccoli to the sauce and let it sit. Yum! My picky teen went back for seconds – high praise!! Perfect over quinoa.

  67. Rebecca Castro

    Idk what happened!!!
    I was so upset because I made it in my instant pot on slow cook and it was AMAZING
    Pressure cook not so much

    Nicole comment above is confiusing. First she said she cooked in IP and it was horrible then comment above.
    Which way so I’ll know because I have chicken breast for IP.

  68. Iris Lovato

    Trying this recipe tonight with 8 chicken thighs at 30 minutes. I addedwas an additional 10 minutes since I was cooking 8thighs. Hope it’s enough time. So far, it smells amazing. Thanks for sharing your recipe.

  69. wonderful recipe and flavors! I’ll do the slow cooker method so thank you for the link above, I love the aromas that a slow cooker will make and don’t want to make space for an instant pot, at least not yet

    1. Hi! I have yet to cook a whole chicken in my IP so I am not certain as to how long it would need to cook for. However, you can most definitely use this honey garlic sauce on a small chicken, about 2 pounds, or cornish hen.

  70. Nicole DiDomenico

    I made this in the instant pot with chicken breasts cooked for 6 minutes it came out horrible totally overcooked.
    I made this as a slowcooker recipe and it was AMAZING

      1. Nicole DiDomenico

        Idk what happened!!!
        I was so upset because I made it in my instant pot on slow cook and it was AMAZING
        Pressure cook not so much

    1. Faye H

      maybe you really didn’t cook it long enough to get tender so it turned out tough. I cooked thighs 18min without any browning and they came out tender, delicious and brown from the sauce. My picky family loved it, took seconds and my daughter told me next time to make a LOT more. I also think I would like to add the rice directly into it. Anyone know how to alter it for cooking the rice with it?

    1. Hi!
      The thighs take longer because these are on the bone, but chicken breasts inside an instant pot will be done within 10 minutes, especially after browning them a bit. Not too long ago I made the mistake of cooking them for 15 minutes and they were overcooked.

Leave a Reply

MORE RECIPES:

Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

Facebook Twitter Pinterest Instagram Google
Holiday Dessert Ideas
Best Chicken Recipes

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Pin62K
Share9K
Tweet
+1
71K Shares