Back to free recipes
Instant Pot Honey-Garlic Chicken Thighs
Main course

Instant Pot Honey-Garlic Chicken Thighs

Credit: myDinnerPlan

Juicy boneless chicken thighs pressure-cooked in a sticky honey-garlic soy sauce, then finished with a quick Instant Pot glaze. Weeknight-friendly with rice or roasted veggies.

40 mins 4 servings
Create a free account and plan this week's dinners Add to my dinner calendar

Ingredients

  • 2 pounds Chicken Thigh (Boneless Skinless)
  • ½ cup Low-Sodium Chicken Broth
  • 4 cloves of Garlic
  • 2 Green Onions And/Or Sesame Seeds
  • 1 teaspoon Kosher Salt
  • ¼ cup Low-Sodium Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Tomato Paste
  • 1 pinch Black Pepper
  • 1 tablespoon Olive Oil
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Corn Starch
  • 1 teaspoon Sesame Seeds
  • 1 tablespoon Cold Water
  • ⅓ cup Honey

Directions

  1. Mise en place: Pat the chicken thighs dry with paper towels, crush and finely chop the garlic cloves, slice the scallions into thin ribbons, and whisk the cornstarch together with the water in a small bowl, then set everything aside.
  2. Rub both sides of the chicken with the teaspoon of salt and a pinch of black pepper.
  3. Turn the Instant Pot to the Sauté setting, add the tablespoon of olive oil, and brown the thighs in batches, allowing about two minutes per side to develop color before transferring them to a plate.
  4. Drop the minced garlic into the hot pot, stir for roughly 30 seconds until fragrant, then stir in the 1 ½ tablespoons honey, 1 tablespoon soy sauce, 1 ½ teaspoons rice vinegar, 1 teaspoon tomato paste, 2 tablespoons chicken broth, and ½ teaspoon sesame oil, scraping up any browned bits from the bottom.
  5. Nestle the seared chicken back into the pot, cancel the Sauté mode, lock the lid, and set the pressure cooker to High for a 10‑minute cook.
  6. When the timer finishes, let the pressure release naturally for five minutes, then perform a quick release to vent any remaining steam.
  7. Lift the chicken onto a serving platter, reactivate Sauté, and whisk the cornstarch‑water slurry into the bubbling sauce, simmering 1–2 minutes until the glaze becomes glossy.
  8. Pour the thickened sauce over the chicken, sprinkle the sliced scallions and the teaspoon of sesame seeds on top, and serve while hot.