Instant Pot Honey Garlic Chicken

4.53 from 437 votes
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This 20-minute Instant Pot honey garlic chicken recipe is the perfect addition to your weeknight staples. Juicy boneless chicken thighs seared and pan-fried in the Instant Pot and smothered in a sticky honey garlic sauce—tastes just like Chinese takeout!

Instant pot browned chicken thighs coated in honey garlic sauce.
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Instant Pot Chicken Recipes

The next time you’re craving Chinese food, but don’t want anything deep-fried and greasy, these Instant Pot honey garlic chicken thighs will satisfy your cravings big time! They taste just like your favorite takeout, but healthier and quicker than ordering in.

Like my other Instant Pot recipes, this honey garlic chicken is such a timesaver. Brown the chicken, throw in the sauce, then go do anything you want while the Instant Pot takes care of dinner! The chicken comes out so tender, juicy, and moist. That honey garlic sauce is a keeper too—it’s delicious with other proteins like fish, pork, and even tofu.

For more quick and easy chicken recipes, try my Honey Sesame Chicken and Ginger Soy Chicken next!


Ingredients

Ingredients for honey garlic chicken and honey garlic sauce.
  • Chicken thigh – my favorite because they’re tender, juicy, and more flavorful than chicken breasts! I like using skin-on, bone-in chicken thighs because they stay juicy without falling apart inside the Instant Pot. The skin also renders out the fat which adds richness to the dish. You can also use boneless and skinless chicken and even drumsticks if you prefer.
  • Garlic – always use fresh garlic for the best flavors! Mince it as finely as you can so the flavors infuse into the sauce better.
  • Honey – adds natural sweetness to the sauce. It caramelizes slightly as it cooks, so it helps create a beautiful glaze for our chicken.
  • Soy sauce -for that salty umami flavor that makes the dish extra flavorful!
  • Cayenne pepper – just a dash of this spice adds a nice warmth to this sweet honey garlic chicken without being too spicy. Feel free to use chili powder or red pepper flakes if you want more heat.

See the recipe card for full information on ingredients.


Can You Brown Chicken In Instant Pot

Yes, Instant Pot is perfect for browning meat such as chicken and pork. The Saute function is a game-changer for making one-pot meals! It allows you to sear and brown your meat before pressure cooking, which helps seal in the juices while giving it a crispy exterior.

Follow these steps for perfectly browned chicken in your Instant Pot:

Instant pot on saute mode.

Step 1: Turn on the Saute mode and heat up the pot. Make sure it’s fully heated before adding the cooking oil.

Cooking oil coating the entire surface of the bottom of the instant pot.

Step 2: Add at least 1 tablespoon of cooking oil to the heated pot and make sure that it coats the entire surface. Having the pot nicely greased is crucial for browning.

Skin-on chicken thighs, skin down in the instant pot.

Step 3: If you have skin-on chicken thighs or chicken breasts, always brown and cook the chicken with the skin side down first. This will prevent the chicken from sticking to the pot.

Browned chicken in instant pot being flipped with a tong.

Step 4: Brown, pan-fry, and sauté the chicken uninterrupted, for about 3 minutes on each side before flipping it over.


How To Cook Honey Garlic Instant Pot Chicken

Take as little as 5 minutes to prep these juicy Instant Pot chicken thighs! Trust me, it’s one of the best healthy chicken Instant Pot recipes you can make at home. And if you want more of that honey garlic goodness, just double the sauce ingredients without adjusting anything else.

Didn’t have time to thaw your chicken? This recipe still works with frozen thighs! Simply add 5-10 minutes to the pressure cooking time.

Here’s how to make honey garlic chicken in the Instant Pot:

Chicken thighs seasoned in salt and pepper on a chopping board.

Step 1: Season the chicken thighs with salt and pepper. Set aside.

Honey garlic sauce ingredients in a bowl being mixed with a spoon.

Step 2: Mix all the ingredients in the Honey Garlic Sauce together and stir to mix well. Make sure the honey and sugar are completely dissolved. Set aside.

Chicken thighs in instant pot being flipped with a tong.

Step 3: 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.

Browned chicken thighs with the honey garlic sauce in an instant pot.

Step 4: Leave the chicken thighs in the Instant Pot, add the remaining 1/2 tablespoon of 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.

Instant pot honey garlic chicken garnished with parsley and served on a plate.

Step 5: 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.


Helpful Tips for Home Cooks

Easy instant pot honey garlic chicken garnished with parsley.
  • After searing the chicken, use a wooden spoon to scrape all those tasty browned bits off the bottom. Aside from adding flavor to the sauce, this also prevents the Instant Pot from displaying a “Burn” error.
  • The sauce in the recipe equals 8 tablespoons or 1/2 cup of liquid content. This is the minimum amount of liquid for a 6-quart Instant Pot.
  • For a keto honey garlic chicken version, swap out the brown sugar and honey for a sugar-free alternative like monk fruit or erythritol, and use coconut aminos instead of soy sauce. 
  • If the honey soy sauce is too sweet, balance it out with a splash of rice vinegar or a squeeze of lemon juice. A little bit of acid cuts through the sweetness without turning the flavor sour.
  • You can easily adapt this Instant Pot chicken recipe for your oven (375°F for 30-40 minutes), slow cooker (6-8 hours on low or 3-4 on high), or stovetop (sear chicken, then simmer in sauce until tender).

Frequently Asked Questions

Can I use chicken breasts for this recipe?

Yes, you can use chicken breasts for this recipe. Just keep an eye on the cooking time since breasts cook faster and can dry out if overcooked.

How to store honey garlic chicken?

Put your leftover honey glazed chicken in an airtight container. Store in the fridge for up to three days, or freeze for up to a month. Reheat in the microwave or on the stovetop over low heat until warmed through.

What side dishes go with honey garlic chicken?

We love it with other Chinese takeout classics like Fried Rice, Chow Mein, and Hot and Sour Soup! For a lighter meal, have it with roasted veggies or make some lettuce wraps for a keto twist.

Can you cook frozen chicken in an instant pot?

Yes, you can cook frozen chicken right out of the freezer in an Instant Pot. Just pressure cook for an extra 5-10 minutes.

How many calories per serving?

This keto honey garlic chicken recipe has only 484 calories per serving.

Tender instant pot chicken thighs with delicious honey garlic sauce.

What To Serve With This Recipe

These honey garlic chicken thighs are best served with a bowl of rice or pasta and a side of veggies like Garlic Broccoli and Sauteed Asparagus.

For an easy and wholesome weeknight dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.53 from 437 votes

Instant Pot Honey Garlic Chicken

This 20-minute Instant Pot honey garlic chicken recipe is the perfect addition to your weeknight staples. Juicy boneless chicken thighs seared and pan-fried in the Instant Pot and smothered in a sticky honey garlic sauce—tastes just like Chinese takeout!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
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Ingredients  

  • 1 1/2 lbs. (750g) chicken thighs, 4 chicken thighs
  • salt
  • ground black pepper
  • 1 1/2 tablespoons cooking oil
  • 4 cloves garlic, minced
  • 1 tablespoon chopped parsley

Honey Garlic Sauce:

  • 3 tablespoons honey
  • 1 teaspoon sugar, or brown sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons water , or chicken broth (preferred)
  • 3 dashes cayenne pepper

Instructions 

  • Season the chicken thighs with salt and pepper. Set aside.
  • Mix all the ingredients in the Honey Garlic Sauce together and 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 of 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.

Video

Notes

  • After searing the chicken, use a wooden spoon to scrape all those tasty browned bits off the bottom. Aside from adding flavor to the sauce, this also prevents the Instant Pot from displaying a “Burn” error.
  • The sauce in the recipe equals 8 tablespoons or 1/2 cup of liquid content. This is the minimum amount of liquid for a 6-quart Instant Pot.
  • For a keto honey garlic chicken version, swap out the brown sugar and honey for a sugar-free alternative like monk fruit or erythritol, and coconut aminos instead of soy sauce. 
  • If the honey soy sauce is too sweet, balance it out with a splash of rice vinegar or a squeeze of lemon juice. A little bit of acid cuts through the sweetness without turning the flavor sour.
  • You can easily adapt this Instant Pot chicken recipe for your oven (375°F for 30-40 minutes), slow cooker (6-8 hours on low or 3-4 on high), or stovetop (sear chicken, then simmer in sauce until tender).

Nutrition

Serving: 1g, Calories: 484kcal, Carbohydrates: 16g, Protein: 29g, Fat: 34g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 167mg, Sodium: 677mg, Potassium: 411mg, Fiber: 0.4g, Sugar: 14g, Vitamin A: 529IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

251 Comments

  1. Fiona says:

    This looks amazing! I am having 12 people over so may need to do this in two batches. If I make both in the IP and then put in the oven covered to keep warm, what temp do you suggest and for how long? I am making several dishes so really need some make-ahead ones. Thanks!!

    1. Rasa Malaysia says:

      I would just microwave to warm up. Or just keep in the IP and use saute function to warm up.

  2. S. Jeanne says:

    4 stars
    Super nervous about using my 8Qt Instant Pot for the first time. Saw this recipe on FB and had all the ingredients on hand so decided to go for it. I doubled the sauce (nervous about using the right amount of liquid in the 8 QT) and only made 4 small thighs. I did have to saute the sauce for quite a while to get it to a good consistency to serve over the chicken. It was a major hit with my husband who wanted to know why I didnt make “more” and with my picky 8yo who never tries anything new but asked if I was going to eat all my chicken after she finished eating hers. Thank you for an easy and great tasting recipe – it helped this instant pot rookie take the plunge and get a win under my belt!

    1. Rasa Malaysia says:

      Awww, so happy to hear about your success. Thanks so much for trying my recipe, your comment really made my day. Please check out my other Instant Pot recipes, they are all easy and amazing: https://rasamalaysia.com/recipes/instant-pot-recipes. And yes, always use the Saute function to reduce the sauce to your desired consistency. We need enough liquid to pressure cook so use the Saute to reduce it for more intense flavors. :)

  3. Nikki Kenney says:

    Hello! I am new to IP. I got the 8QT IP for Christmas. I just made this last night and I have to say that it was a WINNER! The only thing that got confusing was on the recipe card some of the buttons you name are different on my IP. So that made it a little confusing.
    I was also wondering if I could cook the chicken on the stove first with the garlic, then transfer it all to the IP? It was a little hard to turn the chicken in the IP (at least for me, I’m short so the height of the counter and the IP made it hard.)
    Also can I use frozen chicken? If so how much longer should I cook for?
    Last thing! I followed the recipe and I didn’t notice until later that your recipe was for a 6Qt IP. When I make this next should I double the sauce ingredients?

    1. Rasa Malaysia says:

      Hi Nikki, thanks for trying my recipe. Yes, I have a 6 quart and I am not sure what are the difference between mine and your 8 quart. Yes, you can pan-sear the chicken first on stove top and the garlic before transferring to the IP for pressure cooking. You can double the sauce. You an also use frozen chicken and add the cooking time maybe by 4 minutes. :)

  4. Christy says:

    I never know how long to sauté the chicken. Mine always sticks and rips the skin off.

    1. Rasa Malaysia says:

      You can do it on stove top and then transfer to Instant Pot.

  5. John says:

    4 stars
    We tried this tonight. Our first time using our IP. Very tasty and easy. I have the 6 QT 7 in 1, instant Pot and I found the 10 minute cook time a little too long. I will try 8 minutes instead of 10. We found the chicken a little overdone.

  6. Julie says:

    5 stars
    This is my favorite thing that I’ve made in the Instant Pot yet. Thank you!

    1. Rasa Malaysia says:

      Aww, thanks for trying this Instant Pot Honey Garlic Chicken.

  7. Amber says:

    What am I doing wrong? All of my chicken recipes end up plain because the sauce just falls off.

  8. reenie says:

    I made this chicken dish last night…it came perfect and was delicious!!! Thank you for sharing.

  9. James says:

    Hi, thank for the recipe. Could you please clrify if the measurements are in US or imperial? For example US table spoon or imperial table spoon
    (I’m from Australia)

    Thank you

  10. Prav says:

    After you cook the chicken in the IP, with the source, can you freeze it and eat save it for later?

    1. Rasa Malaysia says:

      Yes, for sure!