Instant Pot Honey Garlic Chicken Thighs are a simple, satisfying weeknight meal. Cooking the thighs under pressure lets the sauce penetrate the meat so every bite is tender and flavorful. A brief broil at the end crisps the skin and gives the dish that irresistible sticky-sweet finish.
Instant Pot Honey Garlic Chicken Thighs
This recipe is perfect when you want big flavor with minimal effort. The sauce balances salty soy, sweet honey, and fresh garlic, concentrating as the thighs pressure-cook. Finish the thighs under the broiler for a few minutes to render and crisp the skin, then toss with the thickened sauce for a classic honey garlic glaze.
You can easily adjust the heat level—add chili garlic sauce or sriracha if you like spicy notes, or leave it mild for family-friendly dinners. Serve over rice, with steamed or stir-fried vegetables, or alongside noodles for a complete meal.
Why You’ll Love This Dish
- Versatile – Pairs well with rice, noodles, or vegetables.
- Hands-Off Cooking – The Instant Pot does most of the work.
- Family Friendly – Sweet and savory flavors appeal to kids and adults.
- Textural Contrast – Pressure-cooked tenderness with a broiled crisp finish.
- Minimal Cleanup – One pot to cook, one pan to broil.
Recipe Shopping List
Here are the ingredients to have on hand. For exact measurements, see the recipe card below.
- Chicken Thighs – Bone-in, skin-on recommended for best texture and flavor.
- Salt – Basic seasoning.
- Garlic Salt – Optional, for extra savory flavor on the skin.
- Soy Sauce – Provides the savory base for the sauce.
- Water – Keeps the sauce balanced and prevents over-reduction while pressure cooking.
- Honey – Adds sweetness and creates the glossy glaze.
- Garlic – Fresh is best, but jarred minced garlic works in a pinch.
- Mirin (Optional) – A touch of mirin brightens the sauce but is not required.
- Cornstarch + Cold Water – Make a slurry to thicken the sauce after cooking.
- Toasted Sesame Seeds – For garnish and a nutty finish.
- Chopped Green Onions – Adds freshness and color as a finishing touch.
How To Make This Recipe
Below is an overview of the method. Full ingredient amounts and a printable card are included further down.
- Prep the Pot and Chicken – Lightly spray the Instant Pot. Arrange the thighs skin-side up and season with salt and garlic salt.
- Add the Sauce – Pour in soy sauce, water, honey, garlic, and mirin if using.
- Pressure Cook – Close and seal the lid. Cook on high pressure for 12 minutes.
- Natural Release – Allow a 20-minute natural pressure release, then vent any remaining pressure.
- Broil and Thicken – Transfer thighs to a baking sheet and broil 2–4 minutes to crisp the skin. Meanwhile, whisk a cornstarch slurry and sauté the remaining liquid in the Instant Pot until thickened, then spoon over the chicken.
Recipe FAQ
You can adapt this recipe to the stovetop or oven. On the stovetop, simmer the thighs gently in the sauce until cooked through, and finish under the broiler for crisp skin. In the oven, bake at a moderate temperature until done, then broil briefly to brown the skin. Times will vary by appliance, so check for an internal temperature of 165°F (74°C).
No—boneless or bone-in chicken breasts will work, though cooking times and finishing steps may differ. If using skinless breasts, the broil step is optional. Chicken wings also adapt well to this sauce.
Serve This With
- Fried Rice — Quick and flavorful with scrambled egg and vegetables.
- Jasmine Rice — Fragrant steamed rice soaks up the sauce.
- Grilled or Roasted Broccolini — Adds a charred, slightly bitter contrast.
- Stir-Fried Vegetables or Yakisoba — For a heartier, noodle-based meal.
Honey Garlic Chicken Thighs
A fast, hands-off Instant Pot dinner with bold honey garlic flavor. Tender, juicy thighs finish under the broiler for crisp skin and a sticky glaze that’s perfect over rice.
Ingredients
Chicken
- 9 chicken thighs
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ½ cup soy sauce
- ½ cup water
- ½ cup honey
- 2 teaspoons garlic (minced)
- 1 tablespoon mirin (optional)
Slurry
- ½ teaspoon cornstarch
- 2 tablespoons cold water
Garnish
- 2 teaspoons toasted sesame seeds
- 2 teaspoons chopped green onions
Instructions
- Lightly spray the Instant Pot and place the chicken thighs skin-side up in the bottom. Season the skin with salt and garlic salt.
- Pour in soy sauce, water, honey, mirin (if using), and minced garlic.
- Close the lid, seal the vent, and cook on manual high pressure for 12 minutes.
- Allow the pressure to release naturally for 20 minutes, then vent any remaining pressure and open carefully.
- Transfer the thighs to a lined baking sheet and broil 2–4 minutes until the skin crisps.
- While the chicken broils, whisk together the cornstarch and cold water. Set the Instant Pot to sauté and stir in the slurry until the sauce thickens.
- Plate the chicken over rice or noodles, spoon the thickened sauce over the top, and garnish with sesame seeds and green onions.
Nutrition Information (per serving)
Yield: 8 • Serving Size: 1
Calories: 396 • Total Fat: 21g • Saturated Fat: 6g • Unsaturated Fat: 14g • Cholesterol: 187mg • Sodium: 1363mg • Carbohydrates: 20g • Sugar: 18g • Protein: 36g
Nutrition estimates are approximate. Consult a trusted source if you need precise values for medical reasons.