This Instant Pot Honey Garlic Chicken features tender, juicy chicken thighs in a sweet and savory sauce made with freeze-dried herbs, ketchup, soy sauce, and just a bit of sriracha.
Why You’ll Love This Recipe
This weeknight chicken dinner recipe is made with pantry-friendly ingredients that you likely already have on hand. It’s family-friendly and totally kid-approved!
We’ve been making this recipe and other chicken recipes in the Instant Pot / electric pressure cooker for years, so we’ve made it easy to make tender, juicy, and well-coated chicken with all kinds of sauces.
Update: We’ve updated the recipe instructions to bring it in line with the way we make it today. We’ve also added new photos and tips to help you make this simple and delicious chicken dinner in the Instant Pot.
INGREDIENTS YOU NEED
Here’s what you need for this Instant Pot chicken dinner recipe:
- Chicken. We use boneless, skinless chicken thighs for this recipe.
- Garlic. Look for freeze-dried garlic.
- Chili garlic sauce. This adds a pop of heat and savory garlic.
- Soy sauce. You can use low-sodium or regular.
- Ketchup. This adds some extra sweetness and tomato flavor.
- Honey. You can use any kind of honey you like.
- Cornstarch. This will help thicken up the sauce.
- Basil. Look for freeze-dried basil. We like Lighthouse brand.
How to Make Honey Garlic Chicken in an Instant Pot
Start making this Instant Pot honey garlic chicken by combining the sriracha, garlic, and soy sauce in the pressure cooking pot. Then place the chicken on top in an even layer. Next, layer the honey and ketchup on top of the sauce mixture without stirring.
Cook the chicken on high pressure for 9 minutes. When the cooking time ends, finish with a quick pressure release and remove the lid when the valve drops.
Now you’ll want to check that the chicken is fully cooked. Use an instant-read thermometer to ensure that the chicken reaches 165°F. If not, you can continue to cook on high pressure for a few more minutes.
Once the chicken is done, if you like smaller pieces, you can remove the chicken from the pot and dice or shred it. Otherwise, simply push it to one side of the pot.
Meanwhile, combine the cornstarch and water in a small bowl until you have a smooth paste. Add the paste to the pressure cooking pot and select Sauté. Bring the mixture to a boil while stirring until the sauce is smooth and thick. Finally, add the basil to the pot and serve the chicken over rice. enjoy!
What should I serve with Honey-Garlic Chicken?
We like to serve this sweet and savory chicken dinner over white rice, but it’s also nice with mashed potatoes, brown rice, or butter noodles.
Important Tips for Making Honey Garlic Chicken
- It’s very important not to stir the chicken once you add it to the pot. You want the liquid sauce on the bottom to avoid a burn notice.
- After you add the cornstarch slurry to the Instant Pot, be sure to bring it to a boil. Otherwise, the sauce may not thicken fully and you might taste the raw uncooked cornstarch.
- Wait until the last minute to add the freeze-dried basil to preserve the fresh flavor.
- We prefer to use freeze-dried basil rather than fresh because the fresh herbs tend to wilk and turn brown in the heat.
Frequently Asked Questions about Instant Pot Garlicky Chicken
You can freeze leftovers after they’re fully cooled in a freezer-safe container for up to six months. Defrost the dish in the Instant Pot or in the fridge overnight.
Store leftover cooked chicken in an airtight container in the fridge for up to four days.
Yes, you can use bone-in chicken thighs instead of boneless, but increase the cooking time at least by an extra five minutes.
If you’re starting this dish with frozen boneless, skinless chicken thighs, you shouldn’t need to add any time to the cooking time. (As long as the thighs are frozen flat and easily separated.)
MORE Instant Pot Chicken Recipes
Try these other quick and weeknight-friendly chicken recipes:
Do you LOVE this recipe?
Leave us a review below to tell us why!
- 3 pounds boneless, skinless chicken thighs
- 1/4 teaspoon to 1 teaspoon Sriracha chili garlic sauce, to taste
- 1/2 teaspoon dried minced garlic
- 3/4 cup soy sauce
- 3/4 cup ketchup
- 3/4 cup honey
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon freeze dried basil
- Prepared rice, for serving
- Stir together the sriracha, garlic, and soy sauce in the cooking pot. Then add the chicken in an even layer. Without stirring, layer the honey and ketchup over the top of the chicken
- Lock the lid in place. Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.) When the cook time ends, finish cooking with a quick pressure release. When the valve drops, carefully remove the lid. Use an instant read thermometer at the thickest part of the thigh to check the chicken is cooked through (it should be above 170°F). If needed, return the lid and cook at High Pressure for a few more minutes.
- When the chicken is cooked through, if you prefer, you can remove the chicken from the cooking pot to slice or shred. Otherwise, nudge the chicken to one side of the pot.
- In a small bowl, stir together the cornstarch and cold water until smooth. While stirring, add the cornstarch mixture to the sauce. Select Sauté and bring to a boil, stirring constantly. After the sauce thickens, add the basil to the sauce.
- Serve over rice, with fresh veggies.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 277mgSodium: 2466mgCarbohydrates: 48gFiber: 1gSugar: 42gProtein: 58g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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