Instant Pot Honey Garlic Chicken

This instant pot honey garlic chicken is one of those recipes I come back to again and again. The sauce is sweet, savory, and just a little bit spicy, and the chicken comes out so tender every time.

What I love about this one is how fast it all comes together. We’re talking maybe 30 minutes from start to finish, and most of that is the Instant Pot doing the work for you.

The honey garlic glaze gets thick and glossy at the end, and it coats every piece of chicken perfectly. It’s the kind of sauce you’ll want to pour over your rice so you don’t waste a single drop.

If you’ve been looking for a solid weeknight dinner that feels a bit more special than the usual stuff, this is it. Simple ingredients, minimal effort, big flavor.

What Makes This Recipe So Good

That Honey Garlic Sauce Is Incredible – The combo of honey, garlic, soy sauce, and a little sriracha creates a thick, glossy glaze that hits every flavor note – sweet, savory, spicy, and tangy all at once. It coats every piece of chicken so well that you’ll want to drizzle the extra sauce over your rice too.

Chicken Thighs Stay Super Juicy – Boneless skinless chicken thighs are almost impossible to dry out in the Instant Pot, and pressure cooking them for just 8 minutes makes them incredibly tender. They practically fall apart when you bite into them, which is exactly what you want with a sticky glaze like this.

Dinner Is Done in About 30 Minutes – Between the quick sear, the 8-minute pressure cook, and the few minutes it takes to thicken the sauce, you’re sitting down to eat in no time. On a busy weeknight, that speed is a lifesaver, especially when the result tastes like it took way more effort.

It Tastes Like Takeout but Better – This recipe gives you that same sticky, garlicky honey chicken you’d order from your favorite Asian restaurant. The difference is you made it at home for a fraction of the price, and you know exactly what went into it.

Ingredients

• 2 lb Boneless Skinless Chicken Thighs
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Olive Oil
• 8 cloves Garlic, minced
• 1/3 cup Honey
• 1/3 cup Soy Sauce (or Coconut Aminos)
• 2 tbsp Rice Vinegar
• 1 tbsp Sriracha
• 1 tbsp Tomato Paste
• 1/4 cup Chicken Broth
• 2 tbsp Cornstarch mixed with 2 tbsp Water
• 1 tbsp Sesame Seeds
• 2 Green Onions, sliced

Directions

Step 1

Season the chicken thighs with salt and black pepper. Set the instant pot to saute mode, add the olive oil, and sear the chicken for 2 minutes per side until lightly browned. Remove and set aside.

Step 2

Add the minced garlic to the pot and stir for 30 seconds until fragrant. Whisk in the honey, soy sauce, rice vinegar, sriracha, tomato paste, and chicken broth until smooth. Return the chicken to the pot and turn each piece to coat it in the sauce.

Step 3

Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Quick release the pressure and transfer the chicken to a plate.

Step 4

Switch the pot to saute mode and stir the cornstarch slurry into the sauce. Let it simmer for 2 to 3 minutes, stirring frequently, until the sauce becomes thick and glossy enough to coat the back of a spoon.

Step 5

Return the chicken to the pot and toss it in the thickened glaze. Serve over steamed jasmine rice, topped with sesame seeds and sliced green onions.

Pro Tips

Pat the Chicken Dry Before Searing

Before you season the chicken thighs with salt and pepper, grab some paper towels and pat each piece dry on both sides. Moisture on the surface of the chicken is the main reason it steams instead of browning.

When you lay dry chicken into hot oil, you get that golden sear almost immediately. If the chicken is wet, it sizzles and spits but just turns grey and rubbery on the outside.

This small step takes about 30 seconds and makes a big difference in both the color and texture of the finished dish.

Don’t Overcrowd the Pot When Searing

If your chicken thighs are on the larger side, you might not be able to fit all of them in the pot at once without them overlapping. When pieces are touching or stacked, they trap steam between them and you lose that nice browning.

Work in two batches if you need to. Sear half the thighs for 2 minutes per side, set them on a plate, then do the rest. It only adds a few extra minutes and every piece will come out evenly browned.

Also, make sure you let the oil get hot before adding the chicken. Give the pot a good minute or two on saute mode so the oil shimmers slightly. That hot surface is what gives you the sear.

Keep the Garlic Moving

After you remove the chicken and add the minced garlic, keep stirring it the entire 30 seconds. The pot is already hot from searing, so garlic can go from fragrant to burnt in just a few seconds. Burnt garlic tastes bitter and there is no fixing it once it happens.

If you notice the garlic starting to turn dark brown too quickly, go ahead and pour in the honey and soy sauce mixture right away. The liquid will stop the cooking immediately and pull up any bits stuck to the bottom of the pot, which is exactly what you want.

Frequently Asked Questions

How do I know when the sauce is thick enough after adding the cornstarch slurry?

You want the sauce to coat the back of a spoon so that when you run your finger through it, a clear line stays in place. This usually takes about 2 to 3 minutes of simmering on saute mode while you stir frequently.

Make sure you mix the cornstarch and water together right before adding it to the pot. If it sits too long the cornstarch settles to the bottom and it won’t thicken the sauce evenly.