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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.
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!
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.
How long did you cook yours for? Were they boneless?
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!!
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.
I just made this and i used the meat setting for 10 munutes. Turned out great!
Thanks! I’m making it with breasts tonight and will use 10 minutes.
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.
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!
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. :-))
A lot of people think that cilantro smells like bed bugs. Not kidding, Google it. That may have been the source of your funky flavor.
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
I made this but I had boneless pork chops pulled for supper so I used those. It was delicious!
Love honey and garlic together. These look amazing!
I love the deep color on this, and it’s done so fast!
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.
Very happy you enjoyed it!! 🙂 And I loooove that you added that brown sugar.. yum!
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!!
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.
It wss very good. Chicken was perfect. Thank ypu gor a very easy and tasty recipe
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!
Hi! 🙂
Use the pressure cooker setting and just set the time manually.
Thanks!!
Thanks!