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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Instant Pot Chicken Recipes
I love chicken and all kinds of chicken recipes.
Chicken thigh is my favorite part of chicken; it has tender and juicy meat, with some fat and the perfect texture for cooking in an Instant Pot.
I made the chicken thighs with Honey Garlic Sauce as Honey Garlic Chicken is an easy and delicious recipe.
The combination of honey, garlic and soy sauce always guarantees mouthwatering results, especially with chicken.
Instant Pot is an amazing kitchen appliance as it pressure cooks the chicken to tender, juicy, moist perfection, and the meat just fall off the bones. Watch the video here and learn how to make this recipe.
Other instant Pot Recipes You Might Like
- Ginger Soy Chicken
- Honey Sesame Chicken
- Honey Mustard Chicken
- Brown Sugar Garlic Chicken
- Creamy Garlic Mushroom Chicken
Can You Brown Chicken in Instant Pot?
Yes, Instant Pot is perfect for browning meat such as chicken. To pan-fry and brown chicken meat, turn on the Saute mode.
You can brown the chicken thigh until the skin turns brown on both sides.
Instant Pot Chicken Recipes – How to Cook Chicken in Instant Pot?
How to cook Instant pot chicken using an Instant Pot.
- To brown chicken or meat in an Instant Pot, make sure the pot is nicely greased. Add at least 1 tablespoon of cooking oil and make sure that it coats the entire surface of the pot.
- Turn on the Saute mode and heat up the pot. Make sure it’s fully heated and the cooking oil becomes more liquidy before adding the chicken.
- If you have skin-on chicken, for example: 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.
- Brown, pan-fry and saute the chicken uninterrupted, for about 3 minutes on each side before flipping over. This will avoid the chicken from sticking to the bottom of the pot.
Can You Cook Frozen Chicken in an Instant Pot?
Yes, you can cook frozen chicken right out of freezer in an Instant Pot. Just pressure cook for an extra 5-10 minutes.
What Dishes to Serve with This Recipe?
This meal is best served with rice or pasta. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories per Serving?
This recipe is only 388 calories per serving.
Instant Pot Chicken Recipes - Honey Garlic Chicken
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, 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.
Video
Notes
Nutrition
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!!
I would just microwave to warm up. Or just keep in the IP and use saute function to warm up.
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!
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. :)
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?
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. :)
I never know how long to sauté the chicken. Mine always sticks and rips the skin off.
You can do it on stove top and then transfer to Instant Pot.
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.
This is my favorite thing that I’ve made in the Instant Pot yet. Thank you!
Aww, thanks for trying this Instant Pot Honey Garlic Chicken.
What am I doing wrong? All of my chicken recipes end up plain because the sauce just falls off.
I made this chicken dish last night…it came perfect and was delicious!!! Thank you for sharing.
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
After you cook the chicken in the IP, with the source, can you freeze it and eat save it for later?
Yes, for sure!