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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.
If I double the chicken do I need to double the whole recipe?
This is the first time I ever wrote a review for a recipe. This was awesome, this is one of the few recipes that I will cook again 🙂
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Hi Katrina, great recipe. Just made it. One note though. In the “story” part of the recipe it says to cook 10 minutes, however, in the recipe portion it says to cook for 20. Just wanted to let you know. Thanks for the yummy recipe.
Thank YOU! I am very glad you enjoyed it! 🙂
This was delicious, I’m so happy I found this recipe. Like others, the sauce came out thin, so I also added corn starch to thicken it. I don’t think my husband and I said more than 10 words to each other during our meal.
I am very glad you enjoyed it! Thank YOU! 🙂
I love this recipe. So I’ve only ever used the Crock-Pot recipe so I didn’t brown the thighs before cooking. It came out awesome anyway! Can’t thank you enough for sharing your recipes.
That’s great! I’m very happy you loved it! Thank you for chiming in! 🙂
Can this be made in a 8 quart instant pot? I am wondering if there is enough liquid to make it in the bigger pot. Thanks!
We make it all the time in an 8 quart pot. Plenty of liquid. Sometimes when everybody is home we multiple everything in the recipe by 1.5.
Ok. Thank you!
This was so good! I don’t normally use thighs but had some from my sister who was moving and didn’t want to take them. Only change I made was to add some chili garlic sauce for a little heat. When it was done cooking, I took the chicken out, put some cornstarch in the sauce and used the saute function for a couple of minutes to help it thicken up. Served it over rice with broccoli. This recipe is definitely a keeper!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Wow ! This dish is always so delicious and pretty fun to make. Tonight I had to substitute chicken breast and was so sad with how overcooked they were in the instant pot. Hopefully the chicken breast I had was freezer burned because I like mixing up chicken thighs and breast occasionally! If anyone else has attempted this with chicken breast and succeeded I’d love to hear the method :D.
Hi Noelle!! I just made this recipe using chicken breast and it was amazing! I set the instant pot in the pressure cook mode for 10 min..! 😊
I’m confused by the directions and comments. Do the thighs cook for 10 or 20 minutes?
I think the confusion in the comments is with bone-in thighs and boneless thighs. A lot of people think it’s the same cook time, but meat on bone takes longer to cook. So if you are using bone-in thighs, you want to pressure cook for 20 minutes. Turn off the pot and allow it to release the pressure which will take another 5 minutes.
Only cook your chicken breasts between 6-10 minutes ( I did 6 but I cut them in half) natural release for 10 minutes… my chicken is so soft you can cut with a fork easily ..
Absolutely fantastic! !
Thank YOU! I am very glad you enjoyed it! 🙂
It came out so liquidy. Doesn’t look like yours. What did I do wrong.followed direction exactly
Mine was also liquidy, but I added about a tablespoon of cornstarch and switched the setting on the instantpot to saute. I let it boil, stirring constantly until it thickened.
——— DELICIOUS!! ———
Substituted ketchup for BBQ sauce
(sweet baby rays, honey barbecue)
& parsley for CILANTRO.
I added Jalapeño juice (2 Tbsp)
and the following dried spices:
• Oregano ~ 1 Tablespoon
• Ginger ~ 1 Tbsp.
• Basil ~ 1 teaspoon
• Cumin ~ 1/2 tsp.
• Paprika ~ 1/2 tsp.
• Cayenne ~ 1/2 tsp.
• Black Pepper (freshly ground)
I am very glad you enjoyed it! Thank YOU! 🙂
How long for boneless skinless thighs?
About 1 to 2 minutes less.
OMG!! This recipe is Amazing!! The only draw back is that only 4 thighs fit 😂!! This will be on our table monthly, Thank you
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Amazing recipe! I made it exactly as directed the first time, but then I made it a second time with 2 T of cornstarch. It made the sauce a little bit thicker. Absolutely perfect!
I am very glad you enjoyed it! Thank YOU! 🙂
Made this for my roommate who is a self-proclaimed food critic. When he said (with his mouth half full), “It’s delicious!” I nearly fainted! Thank you!! Have forwarded to my sisters and HIS sister as well❤️
Hi,
I would like to make this tonight for dinner. However, my chicken thighs are boneless. Should I adjust the cooking time? Thanks!
Hi!
Yes, definitely adjust the cooking time. Normally, for boneless thighs, you want to pressure cook on high for 8 minutes.
Hi Katerina, in looking for the cooking time for boneless thighs, here you say 8 minutes total but in a later comment, you say 2 minutes less than the original 20 minutes? Can you please clarify this?
Chicken thighs are quite forgiving, so if you add a couple more minutes to the cooking time, it will not dry them out. To make things easier, most Instant Pot recipes will instruct to cook bone-in AND boneless thighs at around the same cooking time. If worried about overcooking boneless thighs, then I suggest to cook couple minutes less.
Oh my! I’m just reading your additions! Oh yummy! Next time I’m following your suggestions !
Thank you
Hi! I want to make this tonight, however my pressure cooker does not have a poultry button. How would I go about that??
Can you use frozen chicken with this recipe?
Yes you can!
Loved this recipe. After trying it takes like a great Chinese Restaurant takeout dish.
What do you think about cutting the chicken in bite seized pieces and adding cashews or peanuts at the en?
Do you think cutting the chicken in pieces will effect anything time wise?
Wow, this is a spectacular recipe and very simple! I did add some spices to the sauce, like garlic salt, onion granules, and Italian seasoning. I also didn’t realize I had taken out 8 thighs instead of 4. Mine were skin on although I don’t eat the skin…cook with them on just for flavor. After sauteing, I placed the metal rack that comes with the Instant Pot upside down to lift them up a bit and turned them sideways so they all fit nicely in the bottom. Drizzled them with sauce and they came out so tender! Everyone loved it. Next time I will skim the grease off and thicken the sauce although it was delicious as is. A great recipe and a definite keeper…quick, simple and delicious!
Thank you so much! I am very glad you enjoyed it! 🙂
Do the thighs have to be thawed out or will the recipe be the same if the thoughts are frozen?
You can go ahead with the frozen thighs; cooking time stays the same.
Hello:
Thank you for this recipe.
I have a Duo but no “poultry mode”. Is it the same as Pressure Cook?
Thanks
Hi!
Yes, Pressure Cook works the same.
I’ve made this several times now. I follow the recipe exactly. It’s sooooooooo good. I really don’t enjoy cooking and this is simple and delicious. Family loves it also. Thank you for sharing.
I am very glad you enjoyed it! Thank you so much! 🙂
Hi! How would you adjust if using frozen thighs? No sear and increase time?
Indeed, as a rule of thumb suggest increase cooking time by a half more.
Wow! My very first instant pot recipe. Took it out of the box and made this with little effort. I could never make chicken this tender on my own and I cook quite a bit! I added a few dashes of Lea & Perrins Worsteshire sauce and some red pepper flakes to the sauce. The chicken almost fell apart. Great recipe!
I am very glad you enjoyed it!! Thank YOU! 🙂
i’m a 20 year old girl who can not cook to save her life (i’m getting better but we’ve all been here ok, don’t judge me haha) anyways i just made this and it was a) the easiest thing i’ve ever done, and b) the tastiest dish i’ve made yet. definitely going to be making this again and again!
I am very glad you enjoyed it! Thank YOU! 🙂
I have eight pieces and they are boneless thighs – should I adjust cooking time?
I followed the recipe as written and found that the sauce tasted more like ketchup and oregano than honey and garlic. It was disappointing. If I try this again, I think I would opt for less ketchup and no oregano.