Instant Pot Brown Sugar Garlic Chicken
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!
Servings: 4 people
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
Serving: 4people | Calories: 477kcal | Carbohydrates: 10g | Protein: 28g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 387mg | Sugar: 8g