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Instant Pot Honey Garlic Chicken are sweet, savory, tender, and 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!
If you love making Instant Pot chicken dishes, check out my Instant Pot Chicken Mole for a flavorful twist with a hint of chocolate and spices. Craving something comforting? This Instant Pot Chicken and Dumplings recipe is perfect for a cozy dinner.
My #1 recipe for honey garlic chicken has been 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 between crock pot honey garlic chicken and instant pot honey garlic chicken. One takes hours to cook, and the other is ready in minutes. Honestly, though, the Instant Pot might be my new favorite way to cook. I do love my Crock Pot, but this pressure cooker thingamajig is a game-changer. Or maybe you’re more into good ol’ boneless skinless chicken thigh recipes on the stovetop? I love that, too.
Instant Pot Honey Garlic Chicken
This easy recipe for honey garlic chicken thighs 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.
Clearly, I’m not talking about just any old chicken here. I’m referring to that special kind of garlic chicken that finds the perfect balance between sweet and savory, tender and juicy, similar to how the best bourbon chicken recipe masters that blend. 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. Adding it over a green goddess salad is pure bliss!
Gosh… There is not one single thing I don’t love about this type of food. 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.
Recipe Ingredients
No big deal – the following are just a handful of ingredients you probably have sitting around. But once you put them all together? GIRL! The magic happens. This blend of sweet, savory, and aromatic ingredients creates a sauce that will take your taste buds on a joyride. Trust me, there’s nah.thing better. Let’s dive into what you’ll need to make these honey garlic chicken thighs.
For the honey garlic sauce
- Honey – Adds sweetness and helps create a caramelized glaze. Maple syrup or agave nectar are good alternatives.
- Garlic—I love this sauce with tons of fresh garlic, but you can also use garlic powder. You’ll need about a teaspoon.
- Soy sauce – Contributes an umami flavor and balances the sweetness of the sauce. Tamari or coconut aminos will also work.
- Ketchup – Adds some tanginess and body to the sauce.
- Dried oregano – For a hint of herbal flavor. Italian seasoning or dried thyme are okay to use.
- Parsley – Fresh parsley provides freshness and a pop of color, but fresh cilantro or basil is a great substitute.
For the chicken
- Sesame seed oil – Adds a nutty flavor and aroma, perfect for sautéing. Olive oil or canola oil can also be used.
- Bone-in, skinless chicken thighs – Boneless chicken thighs or chicken breasts can be used, but you’ll have to adjust the cooking time accordingly.
- Salt and black pepper – Basic seasonings to enhance overall flavor.
- Toasted sesame seeds – These add a bit of crunch and pretty visual appeal. I have also used chopped cashews and it was delicious.
- Sliced green onions – I use these for a garnish and to add a mild onion flavor and freshness. Chives are a good alternative.
How To Make Honey Garlic Chicken in the Instant Pot
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 made it. Once you’ve prepared the sauce, you can move on to browning the chicken thighs right inside your Instant Pot – one pot means one meal and fewer dishes to wash. I used bone-in chicken thighs and could fit only 4 at a time, but if you choose boneless thighs, you can fit 6 to 8 at once.
- Prepare the sauce: In a small mixing bowl, combine honey, minced garlic, soy sauce, ketchup, oregano, and parsley. Mix until well combined and set aside.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add sesame oil to the pot.
- Brown the chicken: Season the chicken thighs with salt and pepper. Arrange the seasoned chicken thighs in the Instant Pot and cook for about 2 to 3 minutes per side. Browning the chicken adds depth of flavor and helps to lock in juices.
- Add the sauce: Pour the prepared honey garlic sauce over the chicken thighs.
- Cook in poultry mode: Cover and lock the lid of the Instant Pot, then cook in poultry mode for 20 minutes.
- Release the pressure: Turn off the Instant Pot and allow it to release the pressure naturally for about 5 minutes. This step is important for safely opening the pot and ensuring the chicken remains tender.
- Serve and garnish: Transfer the cooked chicken to a serving plate and spoon the sauce over the top. Garnish with toasted sesame seeds and sliced green onions and enjoy.
Recipe Tips
- Chicken options. If you only have chicken breasts, don’t worry! Just use the same method, but cook on the poultry setting for 10 minutes.
- Soy sauce substitute. 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.
- Thicken it. Want a thicker sauce? After cooking, remove the chicken and set the Instant Pot to sauté mode. Simmer the sauce until it reduces to your desired consistency.
- Make it spicy. For an extra kick, add a pinch of red pepper flakes to the sauce.
- Make it with fish. I also have a seafood option with the same wonderful flavors Grab this recipe for honey garlic sauce salmon.
Serving Suggestions
To soak up all the delicious honey garlic sauce, I often serve honey garlic chicken over rice or with beef ramen (minus the beef). I like to add a side of my air fryer roasted broccoli and mashed potato pancakes for a complete meal. For dessert, a slice of German marble cake is the perfect finish!
Storing and Reheating
To store leftover chicken, let it cool completely before placing it in an airtight container. Keep it in the refrigerator for 3-4 days. For longer storage, you can freeze the chicken for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Delicious Chicken Recipes
- Spicy Sweet Sticky Chicken Thighs
- Crock Pot Chicken Drumsticks
- Instant Pot Chicken Tinga
- Black Pepper Chicken
- Crock Pot Honey Lemon Chicken
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Instant Pot Honey Garlic Chicken
Ingredients
- ⅓ cup honey
- 4 cloves garlic, minced
- ½ cup low sodium soy sauce
- ½ cup ketchup, I use no-salt ketchup
- ½ teaspoon dried oregano, or any other dried herbs that you prefer
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sesame seed oil, vegetable oil or olive oil can be used
- 4 to 6 bone-in skinless chicken thighs
- salt and freshly ground black pepper, to taste
- ½ tablespoon toasted sesame seeds, for garnish
- sliced green onions, for garnish
Instructions
- Make the sauce. In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
- Prep and cook the chicken. Heat the Instant Pot in sauté mode. Add sesame oil to the pot to heat up. Season the chicken thighs with salt and pepper and cook them for about 2 to 3 minutes per side or until browned.
- Add the sauce. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
- Cook. Set the IP on poultry mode (or pressure cook mode) and cook the chicken for 20 minutes. Turn off the pot and allow it to release the pressure, about 5 minutes.
- Serve. Transfer the chicken to a serving plate and spoon the remaining sauce from the pot over the top. Garnish with toasted sesame seeds and sliced green onions, then serve.
Video
Notes
- Soy sauce alternatives. 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.
- Chicken. You can make this with boneless chicken thighs or chicken breasts, but you will have to adjust the cooking time because boneless meat cooks faster than bone-in.
- Burn notice. If you get a “burn notice” on your Instant Pot, it usually means there’s not enough liquid in the pot or that something is stuck to the bottom. To avoid this, you can deglaze the pot after browning the chicken by adding a bit of broth or water and scraping up any browned bits before adding the honey garlic sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Hey! I tried this tonight – my first Instapot recipe! I actually have the “QuickPot” which is basically the same thing. I had 8 BL/SL chicken thighs that I tried to sauté in oil (in the pot) and then put it on 20 minutes poultry mode. I opened the lid afterwards, and the chicken appears barely cooked and the sauce is thin and watery 😬! I’m sure I’ve done something wrong, being my first attempt, but I’m not sure what? I put it back on for another 10 mins now. Any tips are appreciated!!
I had the same problem…the recipe didn’t tell us to set to “sealing”, so we didn’t. This was my first instant pot meal and it took me some careful reading to discover this mistake in the recipe
I think that setting to sealing would be a big duh for anyone that uses an instant pot. SMH
Basic instant pot directions that come with the unit tell you to always set to seal when pressure cooking.
Daisy, Is your condescending tone really necessary? Instant pot isn’t only used for pressure cooking, and a well-written recipe wouldn’t skip steps. The recipe is great, but could have been more clear for those new to instant pot. Be kind to the newbies, don’t discourage them!
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?
Great recipe! This was so easy to make and my husband and I loved it! We will definitely make this again!
Awesome dish. Our whole family loves it, even our young kiddos. They couldn’t get enough.
Like others have mentioned, the sauce is thin and watered down, which is the nature of pressure cooking. Rather than simply adding a startch to thin it, I removed the chicken, strained the sauce, reduced for about 5 mins on a shallow skillet on high to make the flavor of the delicious sauce even better, then added back all the yumminess that was filtered out with the strainer. Then we had a nice thick sauce to add to the chicken and to glaze the rice. Our kids always ask for seconds and often thirds of this dish. Enjoy!
My family liked it but I think it could use a little more “zing”. May try adding ginger and/or hot pepper flakes next time. Also, the sauce, like most from the Instant Pot, was a little thin. Adding a tablespoon of cornstarch suspended in a little cold water and cooking on saute until it boiled for 1 minute took care of that problem nicely.
Even though I didn’t have the poultry setting, I was able to use the manual setting and it turned out amazing! I still have leftover sauce to make another batch!
I cooked the thighs with this skin on and I absolutely loved it! The skin has all the flavor but it may be unappetizing to some. One of the best instant pot recipes I’ve ever made and it was just as delicious the next day in microwave.
This may very well be my first recipe review. It smelled just, “eh”, once I mixed up the sauce, but I like all of the ingredients so I was anxious to smell and taste the end result. Can I just say this was absolutely, addictively delicious?!?!! OMG SOOOO good. Thank you for sharing!!!
Delicious! I used boneless, skinless thighs. I skipped the browning. I don’t have a Poultry button, so I did 15 minutes at Pressure High and natural venting for five minutes. I substituted sriracha for half the ketchup. As others have noted, the sauce is a little thin, but this didn’t bother me at all. It’s still a delicious sauce! The chicken was tender and delicious. I’ll definitely be making this one again.
I added sriracha along with the ketchup. This is the second time I am making this recipe in 5 days. My son adored it and ate it gone. I added a little knob of fresh ginger and pounded it with the garlic. Otherwise, no changes until the very end. I put my chicken on a plate and used saute to reduce the sauce to a nice consistency. I shredded the chicken to stretch it beyond the 6 thighs. Oh, so good!
I also used boneless skinless thighs and added a bit of sriracha along with the ketchup as well. My family LOVED it!
That’s great! I am very glad you and your family enjoyed it! Thank YOU!! 🙂
I have made this twice this week and it is absolutely fabulous. but when it finished I switched to saute again, added cornstarch in water, and thickened it. Perfect!