Instant Pot Honey Garlic Chicken
This easy and delicious Instant Pot honey garlic chicken features tender thighs glazed in a sweet-savory honey-soy sauce, perfect for a busy weeknight dinner.
I’ve been making this Instant Pot honey garlic chicken for busy weeknights for years — it’s sticky, comforting, and comes together with almost no fuss. If you want a hands-off dinner that still tastes like you spent time on it, this one delivers: tender boneless thighs glazed in a sweet-savory sauce that’s great over rice, noodles, or a big bowl of greens. If you’re curious how this compares to other hands-off methods, I sometimes alternate with a crockpot version for set-and-forget meals like this slow-cooker honey garlic chicken.
Why you’ll love this dish
This Instant Pot honey garlic chicken hits several sweet spots: it’s fast (about 30 minutes total), budget-friendly (thighs are economical), and family-friendly — kids often ask for seconds. The pressure cooker speeds up flavor development so the honey-soy glaze penetrates the meat, while searing first adds color and a little caramelized bite.
Reasons to try it:
- Super quick dinner when you’re short on time.
- Uses pantry staples: honey, soy sauce, garlic, ginger.
- Thighs stay juicier than breasts under pressure.
- Easy to scale up for meal prep or a crowd.
How this recipe comes together
You’ll sear the seasoned thighs in the Instant Pot first to build flavor, whisk a simple honey-soy sauce, pour it over the chicken, then pressure-cook for 10 minutes. After a quick release and a short rest, slice and spoon the reduced sauce over the chicken. Expect three main stages: sear, sauce, pressure-cook — all taking under an hour from start to finish.
What you’ll need
- 2 lbs boneless chicken thighs (skinless recommended)
- 1/3 cup honey (use mild-flavored honey for balance)
- 1/3 cup soy sauce (low-sodium works well)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon minced ginger (fresh if possible)
- 2 tablespoons olive oil (or neutral oil with a higher smoke point)
- Salt and pepper to taste
- 1 teaspoon sesame seeds (for garnish)
- Chopped green onions (for garnish)
Substitution notes: swap coconut aminos for soy sauce to keep this gluten-free when using tamari or a GF soy alternative. If you prefer chicken breast, reduce pressure time (see tips and linked resources below).
Step-by-step instructions
- Pat the thighs dry and season both sides with salt and pepper. Drying helps with browning.
- Turn the Instant Pot to Sauté and add the olive oil. Heat until shimmering.
- Add the chicken in a single layer and brown about 2–3 minutes per side until golden (about 5 minutes total). Work in batches if needed.
- While the chicken browns, whisk honey, soy sauce, minced garlic, and ginger in a small bowl.
- Pour the sauce over the browned chicken in the pot, scraping up any browned bits stuck to the bottom.
- Close the lid, set the valve to Sealing, and cook on Manual/Pressure Cook for 10 minutes.
- When the cook time ends, perform a quick release. Use caution — steam will be hot.
- Remove the chicken and let it rest a few minutes; slice if you like.
- Spoon the remaining sauce over the chicken, garnish with sesame seeds and chopped green onions, and serve.
Instant Pot Honey Garlic Chicken
- Prep
- 10 MIN
- Cook
- 20 MIN
- Total
- 30 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
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0 OF 9 DONE03Recipe notes
- 01Store cooled chicken and sauce in an airtight container for up to 3–4 days in the refrigerator. For freezing, use a shallow airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. Warm gently on the stovetop or microwave.
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Best ways to enjoy it
- Serve over steamed jasmine or brown rice to catch every drop of sauce.
- Toss with noodles and quick-steamed broccoli for an easy one-bowl meal.
- Slice and use as a sandwich or salad topping — the glaze makes a great dressing base.
- For presentation, arrange sliced thighs over a bed of rice, sprinkle sesame seeds and green onions, and add a wedge of lime for brightness.
Storage and reheating tips
Refrigerator: Store cooled chicken and sauce in an airtight container for up to 3–4 days.
Freezer: Freeze in a shallow airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat until just warmed through, adding a tablespoon or two of water if sauce is too thick. You can also microwave in short bursts, stirring between intervals to avoid drying.
Food safety: Refrigerate leftovers within 2 hours of cooking. Reheat to an internal temperature of 165°F (74°C) before serving.
Creative twists
- Spicy honey garlic: add 1–2 tsp Sriracha or a pinch of red pepper flakes to the sauce.
- Citrus lift: stir in 1 tbsp rice vinegar or a squeeze of orange juice for brightness.
- Sesame-ginger crunch: top with toasted sesame seeds and thin cucumber or carrot ribbons for texture.
- Make it sticky-sweet: finish under the broiler for 1–2 minutes (on a baking sheet) to caramelize edges — only after pressure-cooking and when using an oven-safe container.
- Gluten-free: swap soy sauce for tamari or coconut aminos.
FAQ
Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts cook faster and can dry out under the same time. If using boneless breasts, reduce pressure cook time to 6–8 minutes depending on thickness, then allow a 5-minute natural release before quick releasing.
Do I need to brown the chicken first?
A: Browning is optional but recommended. It adds color, texture, and deeper flavor from the Maillard reaction. If you skip it, the recipe still works but the sauce will be paler and less complex.
How do I make the sauce thicker?
A: Remove the chicken and simmer the sauce on Sauté until reduced, or whisk together 1 tsp cornstarch with 1 tbsp cold water and stir it into the hot sauce until it thickens.
Is quick release safe with this recipe?
A: Yes, quick release is fine here because the pot is not full of starchy liquid. Use oven mitts or a long tool and keep your face away from the valve to avoid steam burns.
Can I double the recipe?
A: You can double ingredients, but avoid overfilling the Instant Pot. Leave at least 1–2 inches of headspace below the max fill line and consider cooking in batches if needed.
Conclusion
If you want another tested take on Instant Pot honey garlic chicken for comparison or to adapt for breasts, check out this helpful version from Family Fresh Meals: Family Fresh Meals’ Instant Pot Honey Garlic Chicken recipe. For a different spin, try my Easy Honey Garlic Chicken Recipe.
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