Instant Pot Honey Garlic Chicken Recipe

There’s something undeniably comforting about a good honey garlic sauce. Sweet, a little spicy, and totally addictive—it turns humble ingredients into something magical. When I first tried this Instant Pot honey garlic chicken, I knew I’d found a new weeknight go-to. The Instant Pot works wonders here, giving you that rich, slow-cooked flavor in a fraction of the time. It’s a quick, crowd-pleasing recipe that doesn’t skimp on flavor, perfect for those days when you want something satisfying without spending hours in the kitchen.

I remember making this on a busy weeknight when I had barely any energy left for dinner prep. The smell of garlic sizzling in the Instant Pot and the sweet hint of honey wafting through the kitchen was enough to lift my spirits. And when I took that first bite? Total bliss. My family immediately asked for seconds (and to be honest, I did too!).

this RECIPE

A little background: honey garlic goodness

Honey garlic sauce is a staple in many Asian-inspired recipes, known for its balance of sweetness, saltiness, and a bit of spice. Traditionally, you’d simmer the sauce on the stove to get a rich, sticky glaze, but here the Instant Pot does all the heavy lifting. Cooking under pressure melds the flavors beautifully, giving you that slow-cooked taste in just minutes. With roots in both Chinese and Japanese cuisine, variations of this sauce have been around for centuries, often used with chicken, pork, and even tofu. It’s the kind of sauce that works equally well on a cozy night in or as the star of a dinner party.

The ingredients: what makes this dish so special?

Let’s take a closer look at the stars of this recipe:

• Chicken thighs: I love using chicken thighs here because they stay juicy and tender under pressure. If you’re out of thighs, you can use chicken breasts, but be mindful—they tend to be leaner, so they might dry out a bit more. Go for skin-on, bone-in if possible, for maximum flavor.
• Honey: The sweetness that honey brings balances out the saltiness of the soy sauce and the heat of the cayenne. Maple syrup could work as a substitute if you’re in a pinch, but honey’s thickness gives the sauce a lovely glaze.
• Soy sauce: This adds umami depth to the sauce. If you’re avoiding soy, coconut aminos make a good substitute, though they’re a bit milder in flavor.
• Garlic: Fresh garlic is key here—it’s what gives the sauce that punch. I recommend four cloves, but if you’re a garlic lover, feel free to add more.
• Cayenne pepper: Just a few dashes add a subtle heat that rounds out the flavor. If you like things spicier, try adding a bit more, or use a pinch of chili flakes.
• Parsley: This is more for garnish, but it does add a lovely pop of color and a touch of fresh flavor. If you don’t have parsley on hand, green onions or cilantro would work too.

Kitchen tools you’ll need

For this recipe, having an Instant Pot (or any other pressure cooker) is essential. Here’s a quick list of what you’ll need:

• Instant Pot: Any model will do, but make sure you know how to use the sauté and pressure settings.
• Tongs: Helpful for flipping the chicken when you’re browning it.
• A small whisk or fork: For mixing up that honey garlic sauce and making sure everything’s well-combined.
• Garlic press or grater: While mincing by hand is fine, a garlic press makes things super easy (and saves time).

Step-by-step: how to make Instant Pot honey garlic chicken

Grab your ingredients, and let’s get cooking!

1. Season the chicken: Start by sprinkling your chicken thighs with a generous pinch of salt and pepper on both sides. This step makes sure your chicken is seasoned from the get-go.
2. Mix the sauce: In a small bowl, combine honey, sugar, soy sauce, water (or chicken broth), and cayenne pepper. Stir until the honey and sugar dissolve completely. Pro tip: If your honey is too thick, pop it in the microwave for 10 seconds before mixing—it’ll blend much easier!
3. Sear the chicken: Set your Instant Pot to “Sauté” mode and let it preheat. Add about 1 tablespoon of cooking oil (I like using vegetable oil for its neutral flavor). Place the chicken thighs in the pot, skin side down first, and sear until they’re golden brown—about 3-4 minutes per side. This step adds depth to the dish and locks in those juices.
4. Sauté the garlic: With the chicken still in the pot, add the remaining 1/2 tablespoon of oil, then toss in your minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
5. Add the sauce and cook: Pour the honey garlic sauce over the chicken, making sure each piece is coated. Secure the lid, select “Manual” mode, and set it to cook on high pressure for 10 minutes.
6. Quick release: Once the cooking time is up, use the Quick Release method to release the pressure. Carefully remove the lid (watch out for the steam!) and give the chicken a little stir to coat it in the sauce.
7. Garnish and serve: Sprinkle with freshly chopped parsley and serve immediately. The sauce should be thick and glossy—perfect for drizzling over rice or noodles.

Fun variations to try

Want to mix things up? Here are a few ways to adapt this recipe:

• Make it spicy: Add extra cayenne pepper or a spoonful of sriracha to the sauce for an added kick.
• Gluten-free: Use tamari or a gluten-free soy sauce in place of regular soy sauce. Be sure to check labels to avoid any hidden gluten.
• Vegetarian version: Try this sauce with tofu or tempeh. You can follow the same method, just be a bit gentler when searing to avoid breaking the tofu.
• Seasonal twist: Add a squeeze of fresh orange juice to the sauce for a citrusy twist, especially lovely in winter.
• Swap the protein: This sauce also works well with pork tenderloin or even salmon! Adjust the cook time based on your protein choice.

Serving and presentation ideas

Serve this honey garlic chicken over a bed of steamed jasmine rice or fluffy quinoa. For a colorful plate, add a side of sautéed green beans, roasted broccoli, or a crisp cucumber salad. If you’re having guests over, garnish each plate with a sprinkle of sesame seeds or some thinly sliced green onions for a pop of color and texture.

Perfect drink pairings

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the sweetness of the honey while balancing out the richness of the chicken. If you prefer beer, a light lager or a slightly fruity pale ale would pair nicely. For a non-alcoholic option, iced green tea or a fizzy ginger ale works beautifully, adding a refreshing contrast to the dish’s rich flavors.

Storage and reheating tips

Leftovers? No problem! Store any extra chicken in an airtight container in the fridge for up to three days. To reheat, use the microwave or gently warm it on the stovetop. If the sauce thickens too much after cooling, add a splash of water or chicken broth when reheating to bring it back to the perfect consistency. Avoid freezing, as the sauce may separate and lose its texture.

Adjusting the recipe for different serving sizes

To make this recipe for a larger crowd, simply double or triple the ingredients. The cooking time should remain the same, but ensure your Instant Pot isn’t filled past the recommended line for pressure cooking. For smaller portions, you can halve the recipe, keeping all the same steps but reducing the cooking oil and sauce accordingly.

Potential issues and tips to avoid them

• Chicken not browning: Make sure your Instant Pot is fully heated on “Sauté” mode before adding the chicken. Crowding the pot can also lead to steaming instead of browning.
• Burn warning: If your Instant Pot gives you a burn notice, add a bit more liquid (water or chicken broth) before resealing and cooking again.
• Sauce too runny: If you like a thicker sauce, set the Instant Pot to “Sauté” after cooking and let the sauce reduce for a few minutes.

FAQs

Can I use chicken breasts instead of thighs?
Yes, but be aware that chicken breasts can be a bit drier than thighs. Adjust the cooking time down to 8 minutes on high pressure if using boneless breasts.

What’s a good honey substitute?
Maple syrup works well, although the flavor will be slightly different. Agave syrup is another good option.

Is this recipe spicy?
Only mildly. The cayenne pepper adds a subtle warmth. For more heat, increase the cayenne or add a splash of hot sauce.

Can I make this without an Instant Pot?
Absolutely! Sear the chicken in a skillet, then add the sauce and simmer on low heat for 20-25 minutes until fully cooked.

Can I freeze leftovers?
This dish isn’t ideal for freezing as the sauce can become watery when thawed, but it will keep in the fridge for up to three days.

Give this Instant Pot honey garlic chicken a try and make it your own! It’s one of those recipes that’s hard to mess up and easy to fall in love with. Whether you’re cooking for family or impressing friends, this dish is a guaranteed hit. Enjoy! 🍯

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