Honey Garlic Instant Pot Chicken Thighs Recipes

INSTANT POT CHICKEN THIGHS

Steps:

• Make Honey Garlic Sauce: Heat up Instant Pot using "Saute Normal" function. Wait until the indicator says "HOT". Melt 2 tbsp (28g) unsalted butter or vegetable oil in Instant Pot. Add in minced garlic, then saute for 45 seconds to 1 minute. Pour in 2 tbsp (30ml) regular soy sauce and ⅓ cup (113g) honey. Stir to reduce & thicken the honey garlic sauce a bit for 2 - 3 minutes. Add ¼ cup (60g) ketchup to a container, then mix in the honey garlic sauce. Taste and adjust the sauce accordingly. *For Reference: we added another 1 tbsp (15g) ketchup to the honey garlic sauce to fully balance the flavors. Set aside and let it cool to thicken a bit.
• Pressure Cook Chicken Thighs: Season the chicken with kosher salt and ground black pepper. Add 1 cup (250ml) of cold water and a trivet in Instant Pot. Place 6 - 8 chicken thighs on the trivet. *Note: Try not to overlap the chicken thighs too much. Close lid, then turn Venting Knob to Sealing position.For Smaller Bone-in Chicken Thighs (110g - 120g each): Pressure Cook at High Pressure for 7 minutes + Natural Release for 12 minutesFor Larger Bone-in Chicken Thighs (~200g each): Pressure Cook at High Pressure for 9 minutes + Natural Release for 12 minutesOpen the lid carefully.
• Apply Sauce & Broil in Oven or Air Fryer: Carefully set the chicken on an oven tray, then generously apply the honey garlic sauce all over the chicken. Option 1 - Oven or Toaster Oven: Place the chicken thighs on an oven tray under the "Broil" function (or the highest temperature setting) for a few minutes until the honey garlic sauce is beautifully caramelized.Option 2 - Duo Crisp or Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in the Instant Pot. Layer the chicken thighs on the air fryer tray in Instant Pot. Place the air fryer lid on the Instant Pot. Press the "Air Fry or Broil" button, set temperature to 400°F, and cooking time to 20 minutes. *Pro Tip: It'll take roughly 7 - 11 minutes + preheat time. You can open the lid to check the progress.
• Serve: Garnish your delicious Honey Garlic Chicken with freshly chopped parsley.

INSTANT POT HONEY GARLIC CHICKEN AND RICE

Steps:

• Heat the Instant Pot on "Sauté" mode. Add olive oil to the instant pot and heat it up. Season chicken with salt and pepper; transfer to the instant pot and cook for about 2 minutes per side, or until just browned. Remove chicken and set aside.
• In a mixing bowl combine honey, chicken broth, soy sauce, ketchup, garlic, oregano, and parsley; mix until incorporated.
• Slowly Pour the honey mixture into the Instant Pot and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Add chicken back into the pot.
• Rinse the rice really well; add rinsed rice to an oven safe dish that will fit inside your Instant Pot on top of the trivet. I always use my Pyrex glass mixing bowls. Add 2 1/4 cups water into the dish with the rice and cover the dish with foil. Place the dish on top of your trivet (the one that comes with the Instant Pot). Carefully place the trivet down into the pot on top of the chicken. Lock the lid of the Instant Pot and set valve to "sealing". Press the manual button and set the timer for 15 minutes on High Pressure.
• When the timer beeps let the pressure release naturally for 10 minutes. Once all the pressure is released, remove the lid and carefully remove the rice bowl using oven mitts or hot pads. Then remove the chicken and set on a cutting board. Let rest 5 minutes.
• Turn the Instant Pot to "Saute". In a small bowl stir together 1/4 cup cornstarch and 1/4 cup water until smooth. Stir the slurry mixture into the pot; and let cook for couple minutes, stirring often. In the meantime, shred the chicken.
• Turn off the Instant Pot and stir shredded chicken back into the sauce. Serve chicken over rice and garnish with toasted sesame seeds.

HONEY GARLIC CHICKEN THIGHS

Steps:

• Spray your Instant Pot lightly with cooking spray. Place the chicken thighs skin-side up directly into the bottom of the pot. Sprinkle the skin with salt and garlic salt.
• Pour the soy sauce, water, honey, mirin (if using) and garlic into the pot.
• Close the pot, seal the vent, and turn onto manual high pressure for 12 minutes.
• Once the time runs out, allow to naturally release the pressure for 20 minutes.
• Vent any remaining pressure, and carefully open the lid when it is safe to do so.
• Remove the chicken thighs to a lined baking sheet, and place under the broiler for 2-4 minutes, or until the skin crisps up a bit.
• While the chicken is broiling, whisk together the slurry ingredients, turn the Instant Pot to saute mode, and whisk in the slurry until the mixture is thickened.
• Remove the chicken from the broiler, serve with a big pile of rice and steamed vegetables.

BEST INSTANT POT CHICKEN THIGHS WITH HONEY GARLIC SAUCE

Steps:

• First, use a few pieces of paper towel to remove as much moisture as possible from your chicken thighs.
• Next, turn on the Instant Pot's sauté feature. Add olive oil and then sear both sides of each chicken thigh for 2-3 minutes to give them a nice brown.
• While the chicken thighs are sauteing, prepare the honey garlic sauce. Mix together minced garlic, honey, soy sauce, and chili garlic sauce.
• Once the chicken thighs are done browning, turn off the sauté function and then pour on the honey garlic sauce. If your Instant Pot easily gets the burn notice often, feel free to use your trivet for your chicken. We have never gotten the burn notice when making this recipe, but feel free to use the trivet just in case.
• Close your Instant Pot and turn the valve to seal. Turn your Instant Pot to manual > high pressure > and set the timer for 5 minutes. It will take around 10 minutes for the pressure to build before it starts counting down from 5 minutes.
• When the timer goes off, quick release your Instant Pot by opening the valve.
• Remove the lid and then remove chicken thighs.
• Option to serve immediately and pour the sauce over the chicken thighs. Or, you have the option to thicken your sauce with a cornstarch slurry. To thicken, turn on the Instant Pot's saute feature (you need the heat to ignite the thickening agent). Then, whisk together cornstarch and water until the cornstarch dissolves to create a cornstarch slurry. Pour the slurry into the sauce and whisk until the sauce thickens.
• Pour the sauce over the chicken and serve with sesame seeds and your favorite grain and veggies.

HONEY GARLIC INSTANT POT CHICKEN THIGHS

Steps:

• Whisk together all of the sauce ingredients in a large glass measuring cup.
• Place the chicken thighs into the bottom of your Instant Pot and pour the sauce over top.
• Seal the Instant Pot according to the manufactures directions.
• Cook boneless chicken thighs on on high pressure for 20 minutes and bone-in for 22 minutes. (make your rice or potatoes during this time!)
• Let the pressure naturally release for 5-7 minutes, the remove the lid safely and according to the manufacturer's directions for manual release.
• Press the saute button. Whisk together the cornstarch and water until smooth, then rapidly whisk into the sauce in the bottom of the Instant Pot. Cook until it's thickened.
• Serve the chicken thighs and the sauce on rice or mashed potatoes.

HONEY SESAME INSTANT POT CHICKEN THIGHS

Steps:

• Season the chicken thighs on both sides with salt and pepper to taste.
• Add the olive oil and 1 teaspoon of the sesame oil to the instant pot and turn to saute.
• When the oil is hot, add the seasoned chicken thighs and sear for 2-3 minutes until golden brown on each side.
• Remove the chicken thighs from the pot to a plate. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Turn the instant pot to off.
• In a medium bowl whisk together the remaining teaspoon of sesame oil, minced garlic, soy sauce, honey, ketchup, red pepper flakes, and water.
• Return the chicken thighs to the pot. Pour the sauce over the chicken thighs.
• Seal the pot and cook on manual for 8 minutes for boneless chicken thighs or 10 minutes for bone-in chicken thighs. Once the cook time is up, do a quick pressure release.
• Remove chicken from the pot to a plate and cover with foil if desired to keep warm.
• In a small bowl whisk together the cornstarch and water.
• Turn the instant pot to saute and add the cornstarch slurry to the sauce with a whisk. When the sauce is thick, turn off the pot and serve the sauce over the chicken.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Place chicken in the bottom of the Instant Pot and season with salt and pepper.
• In a small mixing bowl, whisk together honey, ketchup, brown sugar, soy sauce, vegetable oil, garlic and onion.
• Pour sauce over chicken in the Instant Pot.
• Place lid on the Instant Pot, close and set to sealing.
• Press the MANUAL button (or PRESSURE COOK) and set timer for 15 minutes.
• Do a QUICK RELEASE of the pressure and when the pin drops, remove the lid.
• Remove chicken from the Instant Pot and cut into bite-sized pieces; set aside.
• Whisk together water and corn starch in a small bowl and whisk into the sauce in the Instant Pot. Press the Saute button and cook for 5 minutes, stirring constantly.
• When the sauce has thickened, fold in cooked chicken and turn off the Instant Pot.
• Serve over rice and garnish with sesame seeds and green onion.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Lightly spray the Instant Pot with non stick spray and place the chicken breasts in the inner pot.
• Combine broth, honey, soy sauce, vinegar, garlic, salt, pepper and red pepper flakes.
• Put the lid on, turn the valve to sealing and select Pressure Cook or Manual for a cook time of 8 minutes. It will take about 10 minutes to build pressure and begin counting down.
• When the cook time is over, let the pressure naturally release for 10 minutes (or until the pin drops). Open the lid and remove the chicken.
• Whisk together the corn starch and water.
• Open the lid, turn the Instant Pot to saute, and stir in the corn starch. Let cook for 2-3 minutes until thickened and bubbly. Add chicken back into the thickened sauce.
• Serve as desired.

INSTANT POT CHICKEN RECIPES - HONEY GARLIC CHICKEN

Steps:

• Season the chicken thighs with salt and pepper. Set aside.
• Mix all the ingredients in the Honey Garlic Sauce together, stir to mix well. Make sure the honey and sugar are completely dissolved. Set aside.
• Turn on the Saute mode on your Instant Pot. As soon as the pot is heated, add 1 tablespoon of the cooking oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown.
• Leave the chicken thighs in the Instant Pot, add the remaining 1/2 tablespoon cooking oil and add the garlic. Saute the garlic a little bit. Pour in the sauce and cover the lid. Select Manual and set to High pressure for 10 minutes.
• When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley and serve the Instant Pot chicken with honey garlic sauce immediately.

INSTANT POT® HONEY-GARLIC CHICKEN

Steps:

• Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
• Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.
• In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.
• Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.
• Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
• Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Turn your Instant Pot on Sauté, spray with nonstick oil, add some extra oil (about 1 tablespoon) to the pot and brown the chicken on both sides first - this will also cut down on your cooking time. If you want to cut right to pressure cooking, just place the chicken pieces in the pot, but you will need to add extra time to your cooking anyway (couldn't tell you how much, I always saute. Try 5 minutes and let me know!).
• Mix together the honey, soy sauce, ketchup and garlic and add on top of the chicken. If it seems like there's not enough liquid, or if you are cooking from frozen, add ½ cup water.
• Put the lid on, ensure that the valve is sealed, and program your Instant Pot to Manual high pressure, and set it for 'x' amount of minutes (see notes) depending on the following for 2 lbs of chicken.
• When chicken is done cooking, perform a quick-release of the pressure by opening the valve, remove chicken with slotted spoon and set aside; make sure the chicken is cooked to 165ºF. Mix corn starch and water together in small bowl, add to sauce in Instant Pot and turn on to Sauté setting again, whisking until bubbling and thick.

INSTANT POT HONEY GARLIC CHICKEN THIGHS

Steps:

• Add all the sauce ingredients to a medium bowl and whisk until all well combined.

INSTANT POT HONEY SOY CHICKEN THIGHS

Steps:

• Heat the Instant Pot using the Saute-Normal function. Season the chicken thighs lightly with salt and pepper.
• Add the olive oil to the Instant Pot. Once it is hot and fragrant, add the chicken thighs, skin side down. Allow the chicken thighs to cook for 3-5 minutes, or until the skin has started to crisp and turn golden brown. The chicken should release easily from the pan - if you have to pull, it's not ready to flip yet.
• Flip the chicken thighs over and cook for an additional minute.
• In a small bowl, combine the soy sauce, water, garlic, 1 teaspoon cornstarch, ginger, sesame oil, and sriracha. Pour the sauce over the chicken.
• Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook-Manual-High Pressure for 10 minutes.
• Once the Instant Pot has finished cooking, release the steam manually by switching the valve to the "venting" position.
• Note: Be careful! The vent will steam and may splatter.
• Remove the chicken thighs and turn the Instant Pot to the Saute-Normal function.
• Combine 2 teaspoons of the cooking liquid with the remaining 1 teaspoon of cornstarch. Add the slurry to the Instant Pot and whisk it to ensure no lumps of cornstarch remain. Cook 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon. Whisk in the honey and turn off the heat.
• Return the chicken thighs to the pot and coat them generously with sauce.
• Serve the chicken thighs with rice and additional sauce, if desired. Garnish with sesame seeds and green onions, if desired.
• Store any leftover chicken in an airtight container in the refrigerator.

INSTANT POT GARLIC CHICKEN THIGHS WITH GRAVY

Steps:

• Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Press ADJUST to set it to MORE for a higher heat setting. Allow pressure cooker to heat for 3 minutes. Meanwhile, pat chicken thighs dry and season on both sides with paprika, oregano, salt, and pepper. Add olive oil to pot and add 3 or 4 chicken thighs. Cook until golden brown, about 5 minutes on one side , then flip and cook other side 3 minutes until browned. Remove thighs to a plate and repeat with remaining chicken thighs. Remove chicken to a plate.
• Add chicken stock and garlic to the Instant Pot, stirring to loosen browned bits. Place wire metal steam rack in pot. Layer browned chicken thighs on steam rack , pouring any accumulated juices from plate into the pot.
• Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 12 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When cooking program ends, carefully release pressure quickly by turning Pressure Release to VENT.
• Remove chicken to a platter, remove steam rack and set Instant Pot to SAUTE; bring liquid in pot to a boil. Stir 1 tablespoon water together with cornstarch in a separate small bowl and whisk mixture into the boiling liquid in the pot. Whisk until thickened. Add parsley and remove from pot. Serve gravy with chicken.

INSTANT POT GARLIC PARMESAN CHICKEN THIGHS

Steps:

• Heat the Instant Pot using the Saute-Normal function. Add the olive oil and butter.
• Pat the chicken thighs dry with a paper towel and season them lightly with salt and pepper.
• When the butter has melted, add the chicken thighs skin side down and cook for 2-3 minutes, or until the chicken has started to turn golden brown.
• Flip the chicken and cook for an additional 2 minutes.
• Turn the Instant Pot off. Add the trivet to the bottom and place the chicken thighs, skin side up, on the trivet. Try not to overlap them too much. Pour in the water or chicken stock. Set the Instant Pot to the Manual Pressure Cook-Normal-High Pressure for 10 minutes. Make sure the pressure valve is in the "sealing" position.
• The Instant Pot will take a few minutes to come to pressure and will then begin counting down from 10.
• When the Instant Pot has finished cooking, manually release the pressure by switching the valve to the "venting" position. Be careful-- the vent will steam and may splatter!
• Remove the chicken thighs and set them aside. Remove the trivet and discard the water/stock.
• Heat the Instant Pot using the Saute-Normal function. Add the butter, olive oil, garlic cloves, and red pepper flakes, if using.
• When the butter has melted and the garlic has started to turn golden, add the parmesan and fresh chopped parsley and stir to combine.
• Return the chicken thighs to the Instant Pot and toss to combine-- make sure the chicken thighs get coated on all sides with the garlic parmesan sauce.
• Serve immediately.
• Store any leftover chicken in an airtight container in the refrigerator for up to 2 days.

INSTANT POT HONEY GARLIC CHICKEN RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine the garlic, soy sauce, honey, ketchup, rice vinegar, sesame oil, mushroom powder, and onion powder and whisk well to combine.
• Turn on the sauté setting on the Instant Pot . Once hot, add the canola oil and coat the bottom. Add the chicken and brown the thighs on each side, about 2 minutes a side. Deglaze the pan with 3 tablespoons water and scrape up any bits stuck to the pan.
• Add the honey garlic sauce to the pot and turn off the sauté setting. Lock the lid.
• Set the pressure cooker/manual setting for 10 minutes. Once the cook time is up, allow the Instant Pot to naturally release the pressure for about 5 minutes and then manually release any remaining pressure.
• Transfer the chicken to a serving plate and spoon sauce over the top or into a small serving dish on the side. Garnish with sesame seeds and sliced green onions and serve immediately.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Marinate Chicken Thighs: Place 4 - 8 chicken thighs in Instant Pot in a single layer. Add in 6 (27g) crushed garlic cloves, 2 tbsp (28g) unsalted butter, 1.5 tbsp (22.5ml) white vinegar, and 2 tbsp (30ml) regular soy sauce. Give it a quick mix and marinate for 10 - 15 minutes.
• Pressure Cook Chicken & Rice: Add ⅔ cup (167ml) unsalted chicken stock to the chicken thighs and season with black pepper.In a stainless steel bowl, add in 1 cup (230ml) Jasmine rice and 1 cup (250ml) cold water. Place a stainless steel rack on top of the chicken and layer the stainless steel bowl on top.Close lid, then Pressure Cook High Pressure for 6 minutes, then Natural Release for 10 minutes
• Make Honey Garlic Sauce: Set aside the chicken and rice. Bring the liquid mixture back to a boil using the Saute button. Mix in ⅓ cup (113g) honey to make the yummy Honey Garlic Sauce.
• Thicken & Season: Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl.Add the cornstarch mixture one third at a time to thicken the honey garlic sauce until desired thickness.Taste and season with more salt (for reference, we added 2 more pinches) and black pepper if necessary.
• Optional Step - Broil in Oven: In an oven tray, generously coat the chicken with Honey Garlic Sauce. Place oven tray under the broiler for 5 - 7 minutes until chicken skins are browned.
• Serve Instant Pot Honey Garlic Chicken: Garnish with finely chopped flat-leaf parsley. Drizzle with more yummy Honey Garlic Sauce, then serve.

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• 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 in sauté mode. Add sesame oil to the pot.Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
• Add the prepared honey garlic sauce to the pot; cover and lock the lid.
• Cook in poultry mode for 20 minutes.Turn off the pot and allow it to release the pressure, about 5 minutes.
• Transfer chicken to a serving plate and spoon the sauce over the chicken. Garnish with toasted sesame seeds and green onions. Serve.

HONEY GARLIC INSTANT POT CHICKEN BREASTS

Steps:

• Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
• Add the chicken breasts to the Instant Pot.
• Seal the lid and turn the steam valve to the sealing position.
• Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
• For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
• The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
• Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
• Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
• Remove chicken to a clean plate or cutting board.
• In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
• Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.