Instant Pot Honey Garlic Chicken

4.76 from 231 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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.

Serving Instant Pot Honey Garlic Chicken in a white bowl.


 

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.

Close up of Instant Pot Honey Garlic Chicken Recipe served on a plate.

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.

  1. 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.
  2. Heat the Instant Pot: Set the Instant Pot to sauté mode and add sesame oil to the pot.
  3. 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.
  4. Add the sauce: Pour the prepared honey garlic sauce over the chicken thighs.
  5. Cook in poultry mode: Cover and lock the lid of the Instant Pot, then cook in poultry mode for 20 minutes.
  6. 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.
  7. 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.
Instant Pot Honey Garlic Chicken Recipe

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

Pin this now to find it later

Pin It
4.76 from 231 votes

Instant Pot Honey Garlic Chicken

This honey garlic chicken is made with sweet, savory, tender, and oh-so-juicy chicken thighs, cooked in an Instant Pot with the most amazing honey garlic sauce. 
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients 

  • 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
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

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

Serving: 1chicken thigh + sauce | Calories: 244kcal | Carbohydrates: 23g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 880mg | Potassium: 313mg | Fiber: 0g | Sugar: 17g | Vitamin A: 135IU | Vitamin C: 2.4mg | Calcium: 27mg | Iron: 1.6mg

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.

Did you make a recipe? Leave a rating
 
4.76 from 231 votes (54 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




526 Comments

  1. Janis Southern says:

    This is a great recipe & have made it 3 or 4 times. I was the sauce over rice so just take the mest out and thicken it when done. Yummmm

    1. Janis Southern says:

      That should say use the sauce……

  2. Jordana says:

    Pretty good recipe. I found it a little too sweet, I wasnโ€™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 Iโ€™d say it was a good start. I made jasmine rice in the instant pot too (separately) and it was a good combo.

  3. Mindy says:

    This has been a weekly go to in my house. Everyone loves it, even the picky teenagers. Iโ€™ve even done this with pork chops and a roast that I shredded. We just canโ€™t get enough of this sauce. Adding some cornstarch at the end on sautรฉ mode is all thatโ€™s needed to thicken the sauce. Easy peasy. Thank you so much for this recipe!

  4. Kerri says:

    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.

  5. Cassandra says:

    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

    1. Katerina Petrovska says:

      Hi!
      Thank you very much for chiming in and sharing your tips!!
      AND I am so happy to hear that everyone enjoyed their dinner! ๐Ÿ™‚

  6. Mary Jo says:

    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.

  7. Dana says:

    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!

  8. Ann says:

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

  9. Ellen says:

    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!

  10. Marlene Harkcom says:

    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…

    1. Terry says:

      I use the steamer rack on top on top of the chicken. It comes out perfect.

    2. Niki says:

      I had 7 boneless thighs and just piled them up.