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- 2 lbs boneless and skinless chicken thighs - 1/2 cup honey - 1/4 cup low sodium soy sauce - 5 minced garlic cloves - 1 tablespoon grated fresh ginger - 1 tablespoon sesame oil - 1 teaspoon black pepper - 1 teaspoon salt - 2 green onions, sliced - Sesame seeds for garnish - 1 tablespoon cornstarch - 2 tablespoons water Gather all these ingredients before you start. Having everything ready makes cooking smooth and easy. The chicken thighs are the star of the dish. Their rich flavor pairs well with the sweet honey and strong garlic. The soy sauce adds depth, while ginger gives a nice zing. Don’t forget the sesame oil; it adds a lovely nutty taste. For seasoning, use black pepper and salt to enhance all the flavors. Green onions and sesame seeds are great for finishing touches. They add color and a bit of crunch. Lastly, cornstarch and water help thicken the sauce. This gives it a nice texture that clings to the chicken. With these ingredients, you are set to make a delicious meal. {{ingredient_image_1}} First, I pat the chicken thighs dry with a paper towel. This step helps the skin get crispy. Next, I season both sides with salt and black pepper. This simple seasoning adds great flavor and makes the chicken tasty. In a bowl, I whisk together the honey, soy sauce, minced garlic, fresh ginger, and sesame oil. This sauce is sweet, savory, and full of flavor. It will coat the chicken and make it shine. I turn on the Instant Pot and set it to the Sauté function. Once it’s hot, I add the chicken thighs. I sear them for about 3-4 minutes on each side until they are browned. If I have a lot of chicken, I do this in batches. After browning, I remove the chicken and set it aside. Next, I pour a bit of the honey garlic sauce into the pot. Using a wooden spoon, I scrape up any browned bits stuck to the bottom. This step is key to avoid the burn notice. After that, I add the rest of the honey garlic sauce and the chicken back into the pot. I close the lid and make sure the pressure valve is set to Sealing. I cook on Manual or Pressure Cook for 10 minutes. Once the cooking time is done, I let the Instant Pot naturally release pressure for 5 minutes. Then, I switch to quick release to remove any remaining pressure. To thicken the sauce, I mix cornstarch with water to create a slurry. I turn the Instant Pot back to Sauté and stir in the slurry. I cook it for a couple of minutes until it thickens. Finally, I remove the chicken and slice it if I want. I drizzle the thickened sauce over the chicken and garnish with sliced green onions and sesame seeds. To make sure your chicken is tasty, season it well. Use salt and black pepper on both sides. This adds flavor right from the start. When you sauté the chicken, make sure to brown each side. This step brings out the best taste. When deglazing, pour a bit of the honey garlic sauce into the pot. Scrape the bottom with a wooden spoon. This helps remove any stuck bits and prevents a burn notice. If you see a burn warning, it means the pot is too hot or not enough liquid is present. Cooking times change depending on chicken cuts. For chicken breasts, you may need to cook for 12 minutes instead of 10. Adjust the time to ensure the meat is tender and juicy. If using frozen chicken, add 2-3 extra minutes to the cooking time. To thicken the sauce, use a cornstarch slurry. Mix cornstarch and water in a small bowl. After cooking, stir in this mixture. Heat on Sauté until the sauce thickens, which takes just a couple of minutes. You can add vegetables to the dish for extra nutrition. Bell peppers, snap peas, or broccoli work well. Add them after sautéing the chicken for a quick cook. This gives you a colorful meal with great taste. Pair this dish with rice or noodles. Both soak up the sauce nicely. You can also serve it with a fresh salad for a light touch. These sides make your meal complete and satisfying. Pro Tips Use Fresh Ingredients: Always use fresh garlic and ginger for the best flavor in your honey garlic sauce. Don't Skip Searing: Searing the chicken before pressure cooking adds depth and richness to the final dish. Natural Pressure Release: Allowing the Instant Pot to naturally release pressure helps retain moisture and tenderness in the chicken. Adjust Sweetness: Feel free to adjust the amount of honey based on your personal preference for sweetness in the sauce. {{image_2}} You can switch the chicken thighs for chicken breasts. Chicken breasts cook faster and stay juicy when cooked well. If you want to try something different, use tofu or shrimp. Tofu will soak up the sauce nicely, while shrimp cook quickly and add a nice flavor. To add some heat, toss in chili flakes. This will wake up the dish and give it a kick. You can also play with the honey. Different types of honey bring unique flavors. Try clover, wildflower, or even orange blossom honey for a fun twist. For a gluten-free version, use gluten-free soy sauce. This simple swap keeps the taste while ensuring everyone can enjoy it. If you want to cut sugar, use a low-calorie sweetener. This way, you can still enjoy the sweet taste without the extra calories. To keep your Honey Garlic Instant Pot Chicken fresh, store it in an airtight container. Let it cool first to avoid steaming and sogginess. Place it in the fridge right after it cools. Leftovers will stay good for 3 to 4 days. When reheating, the best method is using the microwave. Heat in short bursts of 30 seconds. This helps to warm the chicken evenly. You can also use a skillet on low heat. Add a splash of water to keep it moist. Avoid cooking too long to prevent dry chicken. Yes, you can freeze Honey Garlic Chicken! To freeze, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It will keep well for about 3 months. Thaw it overnight in the fridge before reheating. To stop burning, proper deglazing is key. After you sauté the chicken, pour a little sauce into the pot. Use a wooden spoon to scrape up any brown bits. This step helps prevent the burn notice. Always ensure enough liquid is in the pot. A good rule is to use at least 1 cup of liquid for pressure cooking. The liquid helps create steam, which is essential for cooking. Yes, you can use frozen chicken thighs. Just remember to adjust the cooking time. If the chicken is frozen, increase the pressure cooking time to about 15 minutes. You may also need to add a few extra minutes for the pot to come to pressure. Always check that the chicken is fully cooked before serving. Use a meat thermometer; it should read 165°F in the thickest part. This dish pairs well with many sides. Here are a few ideas: - Steamed rice - Quinoa - Stir-fried vegetables - Roasted broccoli - Mashed potatoes - A simple green salad These options bring balance to the sweet and savory flavors of the chicken. To change the sweetness, you can modify the honey amount. If you like it less sweet, use 1/3 cup instead of 1/2 cup. For a sweeter taste, add more honey, up to 2/3 cup. You can also mix in a little apple cider vinegar. This adds a nice contrast to the sweet flavor. Always taste as you go to find the right balance for your palate. You learned how to make a delicious Honey Garlic Chicken in an Instant Pot. We explored key ingredients, step-by-step instructions, and clever tips to perfect your dish. You can even personalize it by trying different proteins or adjusting flavors. This recipe is not just easy; it’s also tasty and flexible. Whether you crave a sweet meal or want to impress friends, this dish delivers. Enjoy your cooking journey!

Honey Garlic Instant Pot Chicken

A delicious and easy chicken dish cooked in the Instant Pot with a sweet and savory honey garlic sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 lbs chicken thighs, boneless and skinless
  • 0.5 cup honey
  • 0.25 cup soy sauce
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
  • In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, and sesame oil.
  • Turn on the Instant Pot and set it to the Sauté function. Once hot, add the chicken thighs and sear for about 3-4 minutes on each side until browned. Remove the chicken and set it aside.
  • Pour a small amount of the honey garlic sauce into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom.
  • Add the rest of the honey garlic sauce back into the pot along with the chicken. Close the lid and make sure the pressure valve is set to Sealing. Cook on Manual or Pressure Cook for 10 minutes.
  • Once the cooking time is done, allow the Instant Pot to naturally release pressure for 5 minutes, then switch to quick release to remove any remaining pressure.
  • In a small bowl, mix cornstarch with water to create a slurry. Turn the Instant Pot back to Sauté and stir in the slurry into the sauce. Cook for a couple of minutes until thickened.
  • Remove the chicken and slice it if desired. Drizzle the thickened sauce over the chicken and garnish with sliced green onions and sesame seeds.

Notes

Low sodium soy sauce is recommended for a healthier option.
Keyword chicken, honey garlic, instant pot