Go Back
- 2 lbs boneless, skinless chicken thighs - 1/2 cup honey - 1/4 cup low-sodium soy sauce - 5 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1 teaspoon freshly ground black pepper - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 2 green onions, thinly sliced (for garnish) - Toasted sesame seeds (for garnish) Gathering the right ingredients is key to making this dish shine. You will want 2 pounds of boneless, skinless chicken thighs. They cook quickly and stay juicy. Next, grab 1/2 cup of honey. This adds a sweet touch to the dish. You also need 1/4 cup of low-sodium soy sauce for saltiness. For the flavor boost, use 5 cloves of minced garlic and 1 tablespoon of freshly grated ginger. These aromatics bring warmth and depth. Don't forget 1 teaspoon of freshly ground black pepper to add a slight kick. To finish the sauce, you need 1 tablespoon of sesame oil. It adds a rich, nutty flavor. For thickening, have 1 tablespoon of cornstarch ready, along with 2 tablespoons of cold water. Lastly, for garnish, slice 2 green onions and get some toasted sesame seeds. These give your meal a beautiful look and extra crunch. Once you have all these ingredients, you’re ready to make a quick and tasty meal! {{ingredient_image_2}} Start by patting the chicken thighs dry with a paper towel. This step helps the chicken sear well. Season both sides of the chicken with salt and black pepper. This will boost the flavor and make the dish more tasty. In a medium bowl, mix the honey, low-sodium soy sauce, minced garlic, grated ginger, and sesame oil. Whisk these ingredients together until they blend well. This sauce gives the chicken a sweet and savory taste. Turn on the Instant Pot and set it to the Sauté function. Once it's hot, add the chicken thighs in a single layer. Cook them for about 3 to 4 minutes on each side. Look for a golden-brown crust. If needed, do this in batches to avoid crowding the pot. Once done, take the chicken out and set it aside. Pour part of the honey garlic sauce into the pot. Use a wooden spoon to scrape any brown bits off the bottom. This step prevents burning during cooking. Then, add the rest of the sauce and the seared chicken back into the pot. Secure the lid and ensure the valve is set to Sealing. Set it to Manual or Pressure Cook for 10 minutes. When the timer goes off, let the pot rest for 5 minutes. This is the natural release of pressure. After that, switch to quick release to let out any remaining steam. Be careful during this step! In a small bowl, whisk the cornstarch with cold water until smooth. This creates a slurry. Switch the Instant Pot back to the Sauté function and stir the slurry into the sauce. Keep mixing for a couple of minutes until the sauce thickens to your liking. Once the sauce is thick, take the chicken out of the pot. You can slice it into bite-sized pieces if you want. Drizzle the thick honey garlic sauce over the chicken. For a nice touch, garnish with sliced green onions and toasted sesame seeds. Serve it on a platter with extra sauce, and enjoy a beautiful and delicious meal! To get the best chicken texture, start by patting the chicken dry. This helps it brown nicely. Season both sides with salt and black pepper before cooking. It adds flavor and keeps the chicken juicy. Use boneless, skinless thighs for tenderness. They cook faster and stay moist. If you want to boost the flavor, consider adding more garlic or ginger. You can also mix in a splash of rice vinegar for a tangy kick. Want some heat? Add red pepper flakes or sriracha. Fresh herbs like cilantro or basil can brighten the dish, too. Avoid common mistakes for perfect pressure cooking. Always deglaze the pot after sautéing. This prevents burning and helps keep the sauce tasty. Don't skip the natural pressure release; it keeps the chicken tender. Lastly, make sure the sealing ring is in place for full pressure. Pro Tips Pat the Chicken Dry: Removing excess moisture from the chicken thighs ensures a better sear, resulting in a more flavorful crust. Layer Flavors: For an added depth of flavor, consider marinating the chicken in the honey garlic sauce for at least 30 minutes before cooking. Adjusting Sweetness: If you prefer a less sweet sauce, reduce the amount of honey or add a splash of vinegar to balance the flavors. Leftover Sauce: Store any leftover sauce in the refrigerator and use it to enhance stir-fries or as a dipping sauce for snacks. {{image_4}} You can switch out chicken thighs for chicken breasts for a leaner option. Chicken breasts will cook faster, so reduce the pressure cooking time to about 8 minutes. If you want a plant-based meal, try tofu or tempeh. Press the tofu to remove extra water, then cut it into cubes. Sauté it in the Instant Pot, just like the chicken, for about 3-4 minutes. For a pork option, use pork tenderloin. Adjust the cooking time to 12 minutes for tender pork. You can make this dish lighter by using agave syrup instead of honey. For a gluten-free option, swap low-sodium soy sauce for tamari. You can also add a splash of rice vinegar for a tangy twist. If you want more heat, add a pinch of red pepper flakes to the sauce. For a richer flavor, use dark soy sauce instead of light soy sauce. This will give the dish a deeper color and taste. Serve your honey garlic chicken over a bed of steamed rice or quinoa. This will soak up the delicious sauce. You can also pair it with sautéed vegetables like broccoli, bell peppers, or snap peas. For a fresh touch, add a simple salad with a light dressing. If you want a crunchy element, top the chicken with crushed peanuts or cashews. To store honey garlic chicken in the fridge, let it cool first. Place the chicken in an airtight container. Make sure to cover it well to keep it fresh. You can store it for up to four days. When you are ready to eat, just reheat it gently on the stove or in the microwave. To freeze honey garlic chicken, let it cool down completely. Then, place it in freezer bags or containers. Remove as much air as you can before sealing. This helps prevent freezer burn. The chicken can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge. You can then warm it in the microwave or on the stove until hot. Honey garlic chicken has a good shelf life. In the fridge, it stays tasty for about four days. In the freezer, it can last for three months. Remember to check for any signs of spoilage before eating. If it looks or smells bad, it's best to throw it away. Yes, you can use frozen chicken in the Instant Pot. Just remember to add extra time for cooking. If the chicken is frozen, cook it for about 12 to 15 minutes instead of 10 minutes. Make sure the chicken is in a single layer to ensure even cooking. Always check that it reaches 165°F (74°C) for safe eating. To spice up this dish, try adding red pepper flakes or sriracha. You can also mix in some chopped jalapeños or a dash of hot sauce into the honey garlic sauce. Adjust the amount to your taste. Spicy flavors will give the chicken a fun twist that you will love. This dish pairs well with many sides. Serve it over steamed rice or quinoa for a filling meal. Sautéed vegetables like broccoli or snap peas add color and crunch. You can also try a fresh salad to balance the sweetness of the chicken. Don't forget to garnish with green onions and sesame seeds for added flavor and style! This blog post covers a simple and tasty recipe for Honey Garlic Instant Pot Chicken. We discussed the main ingredients, how to prepare and cook the chicken, and tips for perfect results. You learned about different variations and how to store leftovers. Finally, you have all the tools needed to impress your family or guests. Enjoy trying out this recipe and making it your own. Happy cooking!

Honey Garlic Instant Pot Chicken

A delicious and easy chicken dish made with honey, garlic, and soy sauce, cooked to perfection in the Instant Pot.
Print Recipe Pin Recipe
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 boneless, skinless chicken thighs
  • 0.5 cup honey
  • 0.25 cup low-sodium soy sauce
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 green onions thinly sliced (for garnish)
  • 1 serving toasted sesame seeds (for garnish)

Instructions
 

  • Prepare the Chicken: Start by patting the chicken thighs dry with a paper towel to remove excess moisture. Season both sides evenly with salt and freshly ground black pepper to enhance flavor.
  • Make the Honey Garlic Sauce: In a medium-sized bowl, combine the honey, low-sodium soy sauce, minced garlic, grated ginger, and sesame oil. Whisk together until the mixture is well-blended and set aside.
  • Sauté the Chicken: Set the Instant Pot to the Sauté function and allow it to heat up. Once hot, carefully add the chicken thighs in a single layer. Sear the chicken for about 3-4 minutes on each side until they develop a golden-brown crust. Depending on the size of your pot, you may want to do this in batches to avoid overcrowding. Remove the chicken from the pot and set it aside on a plate.
  • Deglaze the Pot: Pour a small portion of the honey garlic sauce into the now-empty pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, ensuring there's nothing burnt that could trigger the burn notice during pressure cooking.
  • Cook the Chicken: Return the remaining honey garlic sauce to the pot along with the seared chicken thighs. Secure the Instant Pot lid, ensuring the pressure valve is set to Sealing. Set the pot to Manual or Pressure Cook and program it for 10 minutes.
  • Release Pressure: Once the 10 minutes are up, let the Instant Pot naturally release pressure for 5 minutes. After that, carefully switch to quick release to discharge any remaining steam.
  • Thicken the Sauce: In a small bowl, whisk together cornstarch with cold water until smooth to create a slurry. Switch the Instant Pot back to the Sauté function and stir the slurry into the remaining sauce. Continuously mix for a couple of minutes until the sauce thickens to your desired consistency.
  • Serve: Once thickened, remove the chicken thighs from the pot. If preferred, slice them into bite-sized pieces. Drizzle the luscious honey garlic sauce generously over the chicken and garnish with thinly sliced green onions and toasted sesame seeds for a delightful finish.

Notes

Serve with steamed rice or sautéed vegetables for a complete meal.
Keyword chicken, easy recipe, honey garlic, Instant Pot