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Instant Pot Honey Garlic Chicken


Instant Pot honey garlic chicken has a deliciously sticky sauce that can be spooned over the chicken, rice and veggies. No sautéing and simple pantry ingredients mean you can obtain this onto your dinner table in under 30 minutes!

I exactly love cooking chicken thighs in the Instant Pot because they cook so quickly, and are tender and juicy each and each time. Our favorites conclude caprese Instant Pot chicken thighs as well as Instant Pot lemon garlic chicken thighs.

close up shot of instant pot honey garlic chicken on plate

This Instant Pot honey garlic chicken is another favorite, and I love that both kids and adults love it! Easy to prepare and made with simple ingredients, and has the Trendy delicious sticky sauce.

Reasons you’ll ♡ Instant Pot honey garlic chicken

  • no sautéing means you can obtain the ingredients into the Instant Pot quickly
  • the chicken is tender, juicy, and infused with so much flavor
  • the sauce is great for spooning over rice and veggies

Recipe video

Watch the video below to see how simple it is to cast this recipe together. It’s so simple! You can find more of my recipe videos on my YouTube channel.

overhead view of ingredients required to make instant pot honey garlic chicken

Ingredient notes

  • chicken thighs– I’ve used boneless skinless chicken thighs in this recipe, but you could also use chicken breast- reduce the cook time to 8 minutes
  • soy sauce– I use reduced sodium soy sauce, but have also made it with regular soy sauce and it was great. If you are gluten-free, swap for tamari or coconut aminos
  • worcestershire sauce– is exactly essential in this recipe as it really enhances the flavor. If you are gluten-free, be sure to check the label as some worcestershire is made with barley malt vinegar, which is not gluten-free

collage image showing how to cook honey garlic chicken in the instant pot

Making this recipe

  1. To prepare Instant Pot honey garlic chicken thighs- stir together the honey, soy sauce, garlic, apple cider vinegar, worcestershire sauce and sesame oil.
  2. Add chicken thighs and stir to coat.
  3. Pressure cook for 10 minutes, then do a fast pressure release: carefully turn the steam release cope with from the ‘sealing’ position into the ‘venting’ position.
  4. Stir together the cornstarch and water, then add to the Instant Pot.
  5. Select the sautee function and simmer for 1-2 minutes, until thickened to your liking.

Quick pressure release

For this recipe, we are using a fast pressure release to avoid over cooking the chicken. What this means is that as soon as the Instant Pot has finished cooking and beeps, we will immediately release the pressure from the Instant Pot. This ensures that your chicken will be tender and juicy rather than tough and overcooked.

When doing a fast pressure release, you can use a spoon to move the steam release cope with, or carefully do it yourself. Caution- never place your face, hand, or any other object over the valve when releasing steam.

If you’d like to learn more about fast versus natural pressure release, check out Instant Pot 101.

Thickening the sauce

After releasing the pressure, carefully remove the Instant Pot lid, then stir in a mixture of cornstarch + water (mixed into a slurry).

Select the ‘sautee’ button on the Instant Pot, and simmer until the sauce is thickened to your liking. This should only take 1-2 minutes; if it’s still not thickened to your liking, add additional cornstarch slurry.

overhead view of instant pot honey garlic chicken on plate

Meal prep

This recipe works amazingly well for meal prep and you can do it in one of two ways:

1. Cook ahead and reheat

Cook chicken according to the directions on the recipe card, and portion out into meal prep containers (we like serving with steamed broccoli and rice). Store in the fridge for up to 4 days or in the freezer for up to 3 months.

Microwave until steaming hot, and do not reheat more than once.

Find my favorite meal prep containers here!

2. Freezer packs

You can prepare freezer to Instant Pot packs by combining all ingredients except for the cornstarch in a gallon-sized freezer bag, meal prep container, or reusable silicone bag. Squeeze out the air, then freeze for up to 3 months.

Thaw completely and cook as directed in the recipe card.

Find my favorite freezer containers here!

FAQ

Can I swap the chicken thighs for chicken breasts?

Yes, adjust the cook time to 8 minutes with a fast pressure release.

Can I add vegetables to the Instant Pot?

If you want to add vegetables, it’s top to add them after you’ve cooked the chicken through. Remove the chicken from the pot and allow to rest on a cutting board while you simmer your vegetables in the sauce until softened. You can add the cornstarch slurry at the same time as the vegetables, but you may need to increase the amount of cornstarch as the veggies will release some water as they cook.

Return the chicken, toss in the sauce, and serve.

Can I cook this in the slow cooker or the oven?

Yes! See:

What goes well with Instant Pot honey garlic chicken?

More Instant Pot chicken recipes

Instant Pot Honey Garlic Chicken

Course: Dinner

Cuisine: Chinese

Keyword: chicken, freezer, instant pot

Calories: 276kcal

Author: Denise Bustard

Servings: 6

Instant Pot honey garlic chicken has a deliciously sticky sauce that can be spooned over the chicken, rice and veggies. No sautéing and simple pantry ingredients mean you can obtain this onto your dinner table in under 30 minutes!

Prep Time10 mins

Cook Time10 mins

time to arrive to pressure10 mins

Total Time30 mins

Instructions

  • In the stainless steel insert of your Instant Pot, add the honey, soy sauce, garlic, apple cider vinegar, Worcestershire sauce and sesame oil. Stir until smooth.

  • Add the chicken thighs and turn to coat in the sauce.

  • Place the lid on the Instant Pot and set the steam release cope with to the ‘sealing’ position. Pressure cook on high pressure for 10 minutes.

  • When the cooking cycle is complete, carefully move the steam release cope with to the ‘venting’ position to do a fast pressure release. Remove the lid from the Instant Pot.

  • Stir together the cornstarch and water, then stir into the Instant Pot. Select the ‘sauté’ button and simmer for 1-2 minutes, until thickened to your liking.

  • Serve with rice and vegetables.

Notes

1- for gluten-free, swap for coconut aminos or tamari
2- you may swap for chicken breasts; adjust the cook time to 8 minutes with a fast pressure release
Storage
Store in an air tight container in the fridge for up to 4 days. 
Reheat
Heat in a pot or covered frying pan over medium heat for 5 minutes or until warmed through.
Freezer packs
Assemble all ingredients except for cornstarch + water in a heavy duty freezer bag, reusable silicone bag, or meal prep container.
Freeze for up to 3 months.
Thaw completely, dump into the Instant Pot, and cook as directed above.
 

Nutrition

Serving: 1.5chicken thighs | Calories: 276kcal | Carbohydrates: 21g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 898mg | Potassium: 454mg | Fiber: 1g | Sugar: 16g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

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