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Instant Pot Honey Garlic Chicken

A cozy, family-friendly dinner in under 30 minutes. Tender chicken thighs bathed in a glossy honey garlic glaze, cooked to perfection in your trusty Instant Pot. Every bite delivers savory warmth with a touch of sweetness, plus a flavorful sauce you’ll want to drizzle over rice or veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 inch ginger, minced (optional for extra zing)
  • 1/4 cup honey
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon session of cornstarch + 1 tablespoon water to slurry (optional for thicker glaze)
  • 1 tablespoon sesame oil (optional for aroma)
  • 1/4 teaspoon red pepper flakes (optional for a gentle heat)
  • to taste salt and black pepper
  • 2 tablespoons green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish, optional)

Instructions
 

  • Season the chicken thighs with a pinch of salt and pepper on both sides. This builds the base of flavor before they hit the pot.
  • Set the Instant Pot to the Sauté function and add olive oil. Once shimmering, brown the chicken on both sides for about 2-3 minutes per side. You’re not cooking it through at this stage—just building flavor and a bit of color.
  • Add minced garlic and ginger to the pot, and sauté for about 30 seconds until fragrant. This step is where the kitchen smells start to sing.
  • In a small bowl, whisk together honey, soy sauce, rice vinegar, and a pinch of red pepper flakes if using. Pour this honey-soy mixture over the browned chicken.
  • Pour in a little water (about 1/4 cup) to help deglaze the bottom, releasing those tasty browned bits. Scrape the pot with a wooden spoon to loosen any stuck-on bits.
  • Lock the Instant Pot lid in place, seal the vent, and set to high pressure for 6 minutes. Once the timer beeps, allow a natural release for 5 minutes, then perform a quick release to vent any remaining steam.
  • Open the lid and check the chicken for doneness. If you’d like a thicker glaze, whisk the cornstarch slurry in a small bowl and stir into the sauce. Simmer for 1-2 minutes until glossy and thickened.
  • If you’ve added a slurry, you’ll notice the sauce turning silky. Taste and adjust salt if needed. If you’re skipping the slurry, you can still finish with a splash of sesame oil for aroma.
  • Remove the chicken to a plate and spoon the glaze over the top. Return to the sauce pot if you want even more surface coverage. Garnish with green onions and sesame seeds for a bright finish.
  • Serve the honey garlic chicken over steamed rice, quinoa, or a bed of bok choy or broccoli. The sauce doubles nicely as a glaze for vegetables, so don’t waste any of the delicious bit.