Instant Pot Honey Garlic Chicken Thighs

When I need a frugal yet delicious meal that would satisfy my family, even the picky eaters, I make this dump-and-cook Instant Pot Honey Garlic Chicken Thighs. With just a few ingredients, 10 minutes of prep, and 10 minutes of pressure cooking, I finish the chicken thighs under the broiler for a sticky-delicious, crispy exterior nd an incredibly tender, juicy interior.

Making meals in the Instant Pot is fun and easy. Even when I am short on time, I know I can put a better-than-takeout meal on the table. A few of our favorites are this Orange Chicken, Pressure Cooker Mongolian Beef, and Instant Pot Mongolian Chicken.

The Instant Pot Honey Garlic Chicken Thighs are the perfect quick, easy, budget-friendly meal, and they’re so tasty everyone licks their fingers clean. The thighs are marinated in a flavorful honey-garlic sauce, a great sweet-and-savory combination. What I love most about this recipe is that I can marinate the chicken ahead of time and cook it when I am ready. Y

ou can also add all the ingredients to a freezer-friendly Ziploc bag and freeze it. Just thaw it the day you want to cook it. Once cooked, broil the chicken thighs for a few minutes to crispy perfection. Served with the fantastic, sticky honey-garlic sauce, it makes for an unforgettable dinner!

Why you will love this recipe 

• Tender, juicy meat: Thigh meat is juicier than breast meat, and it stays moist when cooked under pressure. I let the chicken simmer in the sauce for maximum flavor and tenderness.
• Quick weeknight meal: When I’m in a hurry, I can toss this in the Instant Pot, and dinner will be ready in under 30 minutes. It’s so simple, and I can whip up some side dishes while it cooks. 
• Cook from frozen: If I forget to thaw the chicken, I can add a few minutes to the cooking time, and it will still come out perfectly. This is great for busy moms like me who sometimes forget things. 
• Just a few ingredients: I don’t need a long shopping list because I already have everything in my kitchen. Just the chicken, sauce ingredients, and some sesame seeds and green onions for garnish. 

What you will need

• Chicken: I use bone-in, skin-on organic chicken for the juiciest, most tender meat with the most flavor. 
• Produce: Minced garlic breaks down the cell walls, releasing its savory aroma and flavor while keeping the sauce smooth without big chunks or clumps. Freshly grated ginger releases essential oils that blend smoothly into the glaze for a zesty kick that cuts through the honey’s heavy sweetness and the salty soy sauce. Add chopped green onions right before serving for a pop of color and a bit of onion flavor.
• Wet ingredients: Low-sodium soy sauce adds salty, savory depth without too much sodium. Honey adds natural sweetness and a thick, sticky coating that clings to the chicken. Sesame oil adds rich, nutty depth to balance the sweet honey and sharp bite of the garlic. I also add a bit of water to control the thickness and help coat the food evenly.
• Dry ingredients: Cornstarch thickens the sauce; mix it with equal parts water and stir it in after cooking. I add sesame seeds before serving for extra crunch and a nutty flavor. 
• Seasonings: Red pepper flakes add heat and depth. 

How to prepare

Mix the sauce: First, whisk all the sauce ingredients in a medium bowl until combined. Marinate the chicken in the sauce for 30 minutes to 1 hour.

Cook the chicken: Then, pour the sauce into the pot, place the chicken thighs on top, and pressure-cook for 10 minutes. 

Broil the chicken: Afterward, I let it rest while I heat the broiler and line a baking sheet with parchment paper. Remove the chicken thighs, place them on the baking sheet, brush them with sauce, and broil for 2 to 3 minutes per side.

Thicken the sauce: Meanwhile, I set the Instant Pot to sauté, mix the cornstarch slurry, and add it to the pot. I let it simmer for 3 to 5 minutes, stirring frequently, then turn it off to thicken. 

Garnish and serve: After the chicken is crispy, I serve it with the sauce, sesame seeds, and green onions on top.

Expert tip

Why use bone-in, skin-on chicken?

The bone holds the flavor. That is where the marrow is, and it infuses the chicken with deep, rich umami as it cooks. The skin creates a protective barrier that locks in moisture and keeps the meat from drying out. It also melts down, creating a juicy magic sauce that only chicken fat can provide. The bone also helps distribute heat evenly during cooking, preventing overcooking. I also like to put the chicken under the broiler to crisp the skin for a golden, crunchy crust.

More tips to consider:

• Always do a 10-minute natural pressure release before releasing the rest of the pressure. Otherwise, the meat will be tough from the quick pressure change. 
• Broiling is optional. I do it to get the skin crispy, but you can skip this if that doesn’t matter. 
• Use low-sodium soy sauce. Regular soy sauce will make your sauce too salty. 
• If you’re using frozen chicken thighs, add 3 minutes to the cooking time. 
• You could also sear the chicken before cooking it for extra flavor. Use the sauté setting and a little oil to brown it for 3 minutes per side. 

Recipe variations and add-ins:

• Spicy thighs: Add cayenne pepper for extra heat.
• Shredded chicken: For shredded sandwiches or rice bowls, shred the meat right in the pot after cooking. 
• Add veggies: I often toss in veggies like broccoli florets, cauliflower, mushrooms, snap peas, carrots, and red potatoes. 
• Fruit works too: Another way to enjoy this chicken is to toss in mandarin oranges or dried cranberries. 
• Marinate the chicken: If you want the chicken to soak up the flavors, put it in a zip-top bag in the fridge and let it marinate for a few hours, flipping halfway.   

Serving suggestions:

I go for rice first when serving this chicken because it’s perfect for soaking up the juices. My favorite rice recipe is this Instant Pot stick-of-butter rice because it only takes 15 minutes and needs 4 ingredients. It’s the best-tasting rice you’ve ever had, with a whole stick of butter, chicken soup, and a package of onion soup mix. If you’d rather have rice with less flair and flavor, use this Instant Pot rice recipe with just 2 ingredients that takes only 5 minutes to prepare. 

I also like to serve this chicken with mashed potatoes. Try these fluffy Instant Pot mashed potatoes, ready in under 30 minutes. They’re buttery and creamy, and you only need a handful of ingredients most people already have. For dessert, these lemon Girl Scout copycat cookies are even better than the real ones, with lemon zest, real lemon juice, and homemade lemon glaze. 

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.   
• Freezing: I freeze leftover chicken wrapped in plastic and placed in freezer bags. They will stay fresh for 3 to 4 months.   
• Defrost: Before reheating, I thaw frozen leftovers in the fridge overnight. 
• Reheating: I reheat the chicken in the oven at 375 degrees F for 10 to 15 minutes or in the air fryer at 375 degrees F for 5 to 7 minutes, turning halfway through.

Frequently asked questions

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