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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 and my husband loved it! It was super easy & quick. I’ll add it to my Instant Pot rotation for sure!
We made it tonight! We liked it, too!!!! The chicken thighs were so very tender!
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.
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.
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?
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.
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!
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. 😀
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 🙂
Can this be done with frozen chicken thighs (with bones)?
The recipe is for skinless thighs with bone in.
Skin on with or without bone-
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?
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!
Thanks!
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.
As long as it’s in the fridge, it will definitely last 2 to 3 days, possibly longer.
Thanks Katerina! Great work on the blog, btw. I really like your recipes.
It’s the great recipe and looks yummy! Will definitely try on this weekend! Thanks for sharing!
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!
I have added pineapple to it and it is amazing.