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–+ servings
close up shot of instant pot honey garlic chicken on plate
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4.58 from 7 votes

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 get this onto your dinner table in under 30 minutes!
Prep Time10 minutes
Cook Time10 minutes
time to come to pressure10 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Chinese
Servings: 6
Calories: 276kcal
Author: Denise Bustard

Ingredients

  • ⅓ cup honey
  • ⅓ cup soy sauce reduced sodium; see note 1
  • 6 cloves garlic minced
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons worcestershire sauce
  • 2 teaspoons sesame oil
  • 2 lbs boneless skinless chicken thighs roughly 10; see note 2

after cooking:

  • 2 tablespoons cornstarch
  • 3-4 tablespoons water
  • green onion to garnish

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 handle to the 'sealing' position. Pressure cook on high pressure for 10 minutes.
  • When the cooking cycle is complete, carefully move the steam release handle to the 'venting' position to do a quick 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.

Video

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 quick 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