Instant Pot Honey Garlic Chicken Recipe

There’s something magical about the combination of honey, garlic, and soy sauce—it creates a savory, sweet, and slightly spicy glaze that clings to tender, juicy chicken thighs. This recipe is perfect for those nights when you want maximum flavor with minimal effort. Using the Instant Pot makes it even easier, with everything done in under 30 minutes and only one pot to clean. It’s a great go-to for busy weeknights, yet special enough for when you want a bit of a treat without hours in the kitchen.

this RECIPE

A sweet memory with honey garlic chicken 🍯

I first stumbled upon the honey-garlic combination at a family dinner when I was young. My aunt, a busy mom herself, made a version of honey garlic chicken, and I was immediately hooked. I remember the smell of garlic sizzling, mixing with the sweetness of honey—my mouth was watering before I even got a taste. When I got my Instant Pot a few years back, I knew I had to recreate that memory in a faster, easier way. After a few tries, this recipe became a family favorite. Now, anytime I make this dish, it brings me back to those warm, comforting family meals. And I think it’ll do the same for you!

The origin story of honey garlic sauce

Honey garlic sauce has roots in Asian cuisine, especially in dishes that balance sweet, savory, and spicy flavors. The addition of honey gives it that sticky, caramelized coating that pairs so well with proteins like chicken, and soy sauce adds depth and umami. Over the years, honey garlic has become a popular flavor in Western cooking too, often served with chicken, shrimp, or even roasted vegetables. This Instant Pot recipe is a quick, modern twist on a timeless classic, using pressure cooking to get that slow-cooked flavor in a fraction of the time.

Let’s talk ingredients: simple but flavorful essentials

Each ingredient in this recipe has a purpose, so let’s break it down.

• Chicken thighs: I prefer chicken thighs for their juiciness and flavor, especially in the Instant Pot. You could substitute with chicken breasts, but they might be slightly less tender. Just adjust the cooking time to avoid drying them out.
• Garlic: Four cloves of garlic may sound like a lot, but trust me, it mellows out as it cooks and creates a savory, aromatic base. Fresh garlic is best here for maximum flavor.
• Honey: This is the key to that sticky, caramelized glaze. If you’re out of honey, maple syrup or agave can work as substitutes, though they’ll change the flavor a bit.
• Soy sauce: Adds the perfect balance of saltiness and umami. I usually go with low-sodium soy sauce, but regular works too—just be mindful of additional salt.
• Cayenne pepper: Just a dash adds a hint of heat to balance the sweetness. If you prefer a milder flavor, feel free to skip it or replace with paprika.
• Parsley: This adds a fresh, herby note at the end. If you don’t have parsley, cilantro or green onions are great alternatives.

Kitchen gear: What you need (and what you can totally skip)

All you need for this recipe is an Instant Pot (or any electric pressure cooker) and a few basic kitchen tools.

• Instant Pot: This is the star of the show! If you don’t have an Instant Pot, a similar electric pressure cooker will work just fine. You could even make this on the stovetop, but it’ll take a bit longer.
• Tongs: Helpful for flipping the chicken during searing, especially to avoid any splatter.
• Wooden spoon or spatula: For stirring the sauce and sautéing the garlic.
• Measuring spoons: To get the sauce ratios just right (though I’m guilty of eyeballing it sometimes!).

If you’re missing any of these, don’t worry—you can still make it work. Just use whatever you have on hand and make do!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Season the chicken: Start by patting your chicken thighs dry and then seasoning with salt and pepper. This step is key for a well-seasoned base.
2. Mix the honey garlic sauce: In a small bowl, whisk together honey, sugar, soy sauce, water, and cayenne pepper. I’ve learned that stirring well helps dissolve the honey and sugar, so the sauce comes together smoothly.
3. Sear the chicken: Turn on the Saute mode on your Instant Pot, and once it’s hot, add 1 tablespoon of oil. Sear the chicken thighs, skin-side down first, until both sides are golden brown. Don’t rush this step! Searing locks in the flavor and gives the chicken a nice crust.
4. Add garlic: With the chicken still in the pot, add the remaining oil and toss in the garlic. Stir for about 30 seconds until it becomes fragrant but not burnt—burned garlic can taste bitter.
5. Pour in the sauce: Once the garlic is ready, pour in your prepared honey garlic sauce. Make sure the chicken is coated well.
6. Pressure cook: Close the lid, set the Instant Pot to Manual mode, and cook on High pressure for 10 minutes. After the cooking time, use Quick Release to release the pressure.
7. Finish and serve: Carefully remove the lid, sprinkle with chopped parsley, and give everything a final stir. The sauce should be thick and sticky, coating each piece of chicken. Serve it up while it’s hot!

Make it your own: Variations and adaptations to try

• Gluten-Free: Swap soy sauce for tamari or coconut aminos to make this recipe gluten-free without losing that savory punch.
• Low-Sugar: Reduce the honey and skip the sugar if you want a lighter sauce. You can also try a sugar substitute like monk fruit sweetener.
• Spicy Kick: Add more cayenne pepper or a dash of Sriracha to turn up the heat. I love a bit of extra spice on a cold day!
• Vegetarian Version: Believe it or not, this sauce works beautifully with tofu or cauliflower. Just sear either one like you would the chicken, and pressure cook for only 3-4 minutes to avoid overcooking.
• Seasonal Twist: In the fall, add a touch of cinnamon or pumpkin spice to the sauce for a warm, cozy twist. Or, in the summer, toss in some fresh ginger for a zesty lift.
• Asian-Inspired Variation: Add a splash of rice vinegar and sesame oil to the sauce, and garnish with sesame seeds. It adds a whole new dimension!

Serving suggestions: Make it a meal

I love serving this honey garlic chicken over a bed of fluffy rice, which soaks up all that sticky, flavorful sauce. Another great option is mashed potatoes or even cauliflower rice for a lighter alternative. For a balanced plate, add a side of steamed broccoli, green beans, or a simple salad.

For a pretty presentation, arrange the chicken pieces on a platter and drizzle any extra sauce on top. Sprinkle with extra parsley or even some toasted sesame seeds for a bit of crunch and visual appeal.

Refreshing drink pairings

• Iced Green Tea: The slight bitterness of green tea balances out the sweetness of the honey garlic sauce, making it a perfect companion.
• Ginger Ale: The fizzy, spicy notes of ginger pair well with the savory flavors and add a refreshing kick.
• Lemonade: A classic, slightly tart lemonade is wonderful with this dish, cutting through the richness of the sauce.
• Sparkling Water with Lime: If you want something light, a simple sparkling water with a splash of lime is refreshing and helps cleanse the palate.

Leftovers? Here’s how to store and reheat

If you’re lucky enough to have leftovers, store the honey garlic chicken in an airtight container in the refrigerator for up to 3 days. For reheating, I recommend using the microwave or gently warming it on the stove. Add a splash of water or chicken broth to the sauce to keep it from getting too thick when reheating.

This recipe also freezes well! Just let the chicken cool completely, then freeze in a sealed container for up to 3 months. To reheat, let it thaw overnight in the fridge, then warm on the stovetop or in the microwave.

Scaling the recipe: Adjusting for any crowd size

This recipe is easy to scale up or down depending on your needs. For more servings, simply double the ingredients, but keep the cooking time the same. The Instant Pot can handle extra chicken as long as it’s not overfilled (check your model’s fill line). For a smaller batch, reduce the ingredients proportionally, though the cooking time remains at 10 minutes.

Troubleshooting tips for Instant Pot success

• Burn Warning: If you get a burn warning, try adding a little more water or chicken broth. Sometimes the sauce can be too thick if the honey doesn’t dissolve well.
• Overcooked Chicken: Chicken thighs are forgiving, but if you’re using chicken breasts, reduce the cooking time to 7-8 minutes.
• Sauce Too Thin: If the sauce isn’t thick enough, set the Instant Pot to Saute mode after pressure cooking and let it reduce for a few minutes.

Ready to try this cozy, delicious dish?

I hope this Instant Pot honey garlic chicken recipe brings a bit of comfort and warmth to your table. It’s simple enough for a weeknight but so tasty you’ll want to make it again and again. Plus, with all the variations you can try, there’s always a way to switch it up! Give it a go and let me know how it turns out—you just might find it becomes a regular in your dinner rotation.

FAQs

1. Can I use chicken breasts instead of thighs?
Absolutely! Just reduce the cooking time to about 7-8 minutes for chicken breasts to avoid drying them out.

2. What if I don’t have an Instant Pot?
No problem! You can make this on the stovetop by simmering the chicken in the sauce for about 20-25 minutes, until fully cooked.

3. Can I make this recipe spicy?
Yes! Add more cayenne or even some Sriracha to the sauce for a kick of heat.

4. How long can I store leftovers?
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

5. Can I use frozen chicken thighs?
Yes, just add a few extra minutes to the cooking time, and be sure to check for doneness before serving.

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