Instant Pot Brown Sugar Garlic Chicken
Published Jan 14, 2019
Updated Sep 04, 2024
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Juicy and fall-of-the-bone tender, this brown sugar garlic chicken recipe uses an Instant Pot to cook chicken thighs in a sweet and savory sauce in just 10 minutes. An easy Instant Pot chicken dish for quick weeknight dinners!
Table of Contents
- Instant Pot Chicken Thighs
- Ingredients For Brown Sugar Chicken Thighs
- How To Make Brown Sugar Garlic Chicken
- How Long Does It Take to Cook Instant Pot Chicken
- How Do You Pressure Cook Chicken In An Instant Pot
- Helpful Tips For Home Cooks
- Frequently Asked Questions
- What To Serve With Brown Sugar and Garlic Chicken
- Other Recipes You Might Like
- Instant Pot Brown Sugar Garlic Chicken Recipe
Instant Pot Chicken Thighs
I love using my Instant Pot for making quick and easy recipes, especially on busy weeknights. It makes cooking so convenient and hassle-free, and the results are always delicious!
This easy brown sugar garlic chicken recipe is one of my go-to dishes in the Instant Pot. The chicken thighs end up so juicy, moist, and tender in the flavorful brown garlic sauce. And the best part? All it takes is 10 minutes!
The combination of brown sugar and garlic also works like magic with chicken. The sauce is so addictive, you’ll want to pour it over everything! This is definitely one of the best Instant Pot chicken recipes you can make for the entire family.
Want to try more Instant Pot recipes? Try my Honey Sesame Chicken and Chicken Teriyaki recipes!
Ingredients For Brown Sugar Chicken Thighs
- Chicken thighs – I use bone-in, skin-on chicken thighs for this recipe to achieve that golden brown crust and juicy meat. Feel free to use boneless or skinless chicken if you like.
- Brown sugar – the base of the flavorful sauce that coats the chicken. It gives a deeper and richer flavor, but white sugar also works fine.
- Garlic – always use freshly minced garlic for the best flavors!
- Chicken broth – you can use water or vegetable stock but I prefer chicken stock because it adds more flavor.
- Apple cider vinegar – adds a tangy element to the sauce which helps balance all the flavors.
See the recipe card for full information on ingredients.
How To Make Brown Sugar Garlic Chicken
This brown sugar garlic chicken is ideal for days when you want a quick yet hearty meal. Trust me, the juicy chicken thighs combined with sweet, garlicky sauce are so comforting and satisfying, especially after a long day!
Here’s how to make brown sugar and garlic chicken at home:
Step 1. Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown.
Pro tip: You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.
Step 2. Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper, and salt.
Step 3. Cover the pot, select Manual, and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it’s too watery.
Step 4. Add the chopped parsley and serve immediately.
How Long Does It Take to Cook Instant Pot Chicken
It takes about 5 -10 minutes to cook chicken in an Instant Pot, depending on the chicken parts used in the recipe.
Below are the general guidelines on the time for cooking chicken in an Instant Pot, based on my past experiences:
- Wingettes and drumettes – 5 minutes
- Whole chicken wings – 6 minutes
- Chicken drumsticks and chicken thighs – 8 minutes
- Chicken breasts – 10 minutes
Can you cook frozen chicken in an Instant Pot? Yes, you can cook frozen chicken thighs, chicken breasts, wings, and legs in an Instant Pot.
Just add 2 minutes to the time above if you use frozen chicken from the refrigerator.
How Do You Pressure Cook Chicken In An Instant Pot
You need at least 1/2 cup of liquid in an Instant Pot to pressure cook chicken. You may also use up to 1 cup of liquid but 1/2 cup is usually enough.
In my experience, one cup is too much liquid as pressure cooking doesn’t vaporize the liquid. Instead, it forces the moisture of the chicken out of the meat, ending up with more liquid in the Instant Pot.
Helpful Tips For Home Cooks
- I used a 6-quart Instant Pot. If you don’t have an Instant Pot, you can make this recipe in a slow cooker, or on your stove top. If you use a slow cooker, use high heat and cook for 3 hours. For stove top, just pan-fry the chicken and then add in all the ingredients of the sauce. Simmer on low heat and cook until the chicken meat is tender.
- I used organic chicken thighs, so they are small. If you use regular chicken thighs, you can increase the pressure cooking time to 10 minutes for tender meat.
- Give your brown sugar garlic chicken an extra spicy kick by adding red chili flakes or even sriracha sauce.
- After pressure cooking, use the broil function of your Instant Pot for 3 to 5 minutes to crisp up the skin to your liking.
Frequently Asked Questions
Yes, you can use chicken breasts and other parts for this recipe. Just adjust the cooking time to avoid under or overcooking. Check our guide above for cooking different cuts in the Instant Pot.
The secret for your sauce to thicken and cook properly is to constantly stir the mixture, which also prevents it from burning. You can adjust the consistency by adding cornstarch slurry to thicken and more stock or water to thin out the sauce.
Definitely! The slow cooking will make the garlic and brown sugar chicken so tender and flavorful. You can also use a crockpot as an alternative.
Absolutely! Store garlic brown sugar chicken in an airtight container and keep in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop with some extra sauce to make sure it stays moist.
Brown sugar garlic chicken thighs are best eaten with rice, steamed or roasted vegetables, mashed potatoes, and pasta dishes.
This bone in chicken thigh recipe has only 477 calories per serving.
What To Serve With Brown Sugar and Garlic Chicken
For a wholesome meal and an easy 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 Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Instant Pot Honey Garlic Chicken
- Instant Pot Creamy Garlic Mushroom Chicken
- Instant Pot Honey Sesame Chicken
Instant Pot Brown Sugar Garlic Chicken
Ingredients
- 1 1/2 – 2 lbs. (750g-900g) bone-in skin-on chicken thighs
- salt
- ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 – 3/4 cup chicken broth
- 3 tablespoons brown sugar
- 1/2 teaspoon apple cider vinegar
- 3 dashes cayenne pepper
- 1/4 teaspoon salt or more to taste
- 1 tablespoon chopped parsley
Instructions
- Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown.Pro tip: You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.
- Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper, and salt.
- Cover the pot, select Manual, and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it’s too watery.
- Add the chopped parsley and serve immediately.
Video
Notes
- I used a 6-quart Instant Pot. If you don’t have an Instant Pot, you can make this recipe in a slow cooker, or on your stove top. If you use a slow cooker, use high heat and cook for 3 hours. For stove top, just pan-fry the chicken and then add in all the ingredients of the sauce. Simmer on low heat and cook until the chicken meat is tender.
- I used organic chicken thighs, so they are small. If you use regular chicken thighs, you can increase the pressure cooking time to 10 minutes for tender meat.
- Give your brown sugar garlic chicken an extra spicy kick by adding red chili flakes or even sriracha sauce.
- After pressure cooking, use the broil function of your Instant Pot for 3 to 5 minutes to crisp up the skin to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG my kids love this recipe!
I’m a 30 year vegan who cooks meat for my 3 kids and husband, and this is a huge winner of a recipe! When your 10 and 12 year olds ask for it again and again, you know it’s a crowd pleaser.
Hi Maureen – thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes and https://rasamalaysia.com/recipe-index-gallery/
This was outstanding and I will definitely make this one again. Don’t have an Instant Pot and cooked it in a skillet, was perfect. I even created a new pin „Fantastic Chicken Thigh Dishes“. Love, love, loved it !!!
Hi Eve, awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
My husband and I love this recipe! My mouth is watering just smelling it across the room while I wait for the rice to cook. Thank you for sharing this recipe.
Hi Candice, awesome. Please try more Instant Pot recipes on my site: https://rasamalaysia.com/recipe-index-gallery/ and https://rasamalaysia.com/recipes/instant-pot-recipes
This recipe has become a family favorite at our house. I like to thicken the sauce in the pot and serve over the chicken. Just mix 1 Tbsp. cornstarch with 1/3 c. cold water. Heat sauce left in the pot on “saute” until boiling. Slowly stir in cornstarch mixture and stir and let boil until thickened.
Hi Kristin, thanks for trying my recipe. Please try more IP recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
Thank you for this delicious recipe, this Garlic and Brown Sugar Chicken recipe will be added to my keeper recipes! Yum!! The only trouble I had was the skin of the chicken stuck solidly to the bottom of the pot! Next time I will brown them in the skillet first.
Hi Sharon, that’s a good idea. Thanks for trying my recipe and please try more IP recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
I made this tonight using skinless boneless chicken breasts, increase the cook time 2 minutes. It was fabulous, even my picky eaters loved it. Thank you!
Awesome please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
I didn’t take a picture but oh my goodness this is sooooo good!! I used chicken breasts and garlic paste as substitutes. Definitely making this again… even my husband liked it!!
Awesome thanks for trying my recipe. Please try more IP recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
Do you have to use the apple cider vinegar? I have all ingredients but that
You don’t have to.
I just made this tonight! So quick and easy! My husband loved it! I served it over rice, I poured the sauce over everything! Delicious ?
Awesome, please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
Thanks – I plan to try this today – with minor variations – I don’t have all the exact ingredients . I appreciate seeing your stuff!!
Hi Judy, thanks for your comment, please let me know how the chicken turn out. :)
Has anyone had any issues with the burn notice?
Burn notice means the ingredients are probably stuck to the bottom, that’s it.
You have to use the trivet to keep the brown sugar and fat from chicken burning and sticking to the bottom. Recipe doesn’t say that part.
You’ll also need to deglaze your pan before adding the chicken back in on rack and start the pressure cook
Hi Caren, I didn’t use the trivet to make this recipe. The brown sugar doesn’t stick to the bottom, the chicken might during pan frying. You can avoid it by pan-frying on a non-stick pan before adding to the IP.
It means you need more liquid in your Instant Pot.
How long do you cook it for if your using boneless skinless chicken thighs? And do you still sear it before pressure cooking it? Thanks!
Hi Trish, yes you can sear the skinless chicken thighs if you want. Pressure cook for 6 minutes on high should be fine.
Might be due to not deglazing the pot before pressure cooking. I made this last night and there were a lot of bits of chicken stuck to the pot. I pulled out the chicken after browning, sautéed the garlic, added a little liquid (I used a splash of Chinese cooking wine) to help deglaze the pan and then added the sauce and chicken back in.
I just noticed that I bought the wrong thighs. I bought skinless and boneless. Should I go out and buy the right kind or would this work just as well?
It will work just fine.