Easy Instant Pot Honey Garlic Chicken Recipe

Hey there, friend!

Today, we’re tackling a recipe that’s equal parts effortless and mouthwatering—Instant Pot Honey Garlic Chicken. This dish is one of those weeknight warriors that will have your family (or guests) asking for seconds, and you’ll still have time to kick your feet up after dinner. Sweet, savory, and with just the right amount of sticky goodness, it’s bound to become your new favorite!

“Juicy chicken coated in a sweet and garlicky glaze—ready in under 30 minutes? Yes, please!”

Why You’ll Love This Recipe

• Quick & Easy: Thanks to the Instant Pot, this dish is ready in no time, with minimal cleanup!
• Family-Friendly: The honey garlic sauce is a perfect balance of sweet and savory, making it a hit with both kids and adults.
• Versatile: Serve it over rice, noodles, or with a simple side of veggies—it works every time.
• Simple Ingredients: Chances are, you already have most of what you need in your pantry.

Ingredients Breakdown

Essentials:

• Chicken thighs: Boneless, skinless thighs work best for juicy and tender results, but you can use chicken breasts if preferred.
• Honey: Adds natural sweetness to balance out the savory soy sauce and garlic.
• Soy sauce: The umami base of the sauce. Use low-sodium if you’re watching salt intake.
• Garlic: Fresh minced garlic for that bold, aromatic kick. Trust me, jarred garlic doesn’t quite cut it here.
• Rice vinegar: Adds a touch of acidity to brighten the dish and balance the flavors.
• Cornstarch: For thickening the sauce to that perfect sticky consistency.

Pro Tips:

• No rice vinegar? Use apple cider vinegar as a quick substitution.
• Want a deeper flavor? Add a teaspoon of sesame oil to the sauce.
• Out of chicken thighs? Drumsticks or wings work great, too!

Step-by-Step Instructions

1. Turn your Instant Pot to the “Sauté” function and drizzle in a tablespoon of oil. Once hot, sear the chicken thighs for 2-3 minutes per side until lightly browned. This step locks in flavor, so don’t skip it!
2. While the chicken is searing, whisk together the honey, soy sauce, garlic, and rice vinegar in a bowl. Set aside.
3. Turn off the “Sauté” function. Pour the sauce over the chicken, ensuring it coats each piece.
4. Secure the Instant Pot lid and set it to “Sealing.” Cook on high pressure for 8 minutes.
5. Quick release the pressure when done. Carefully remove the chicken and place it on a serving plate.
6. Switch back to the “Sauté” mode, and whisk 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the slurry into the sauce and let it simmer for 2-3 minutes until thickened.
7. Return the chicken to the pot and toss in the glaze, coating evenly. Sprinkle with sesame seeds and chopped green onions for garnish if desired.

Chef’s Tips and Tricks

• Don’t Overcrowd the Instant Pot: If you’re making a large batch, sear and cook in two rounds to prevent steaming instead of browning.
• Keep It Sticky: The cornstarch slurry is the secret to that luscious sauce. Don’t skip it!
• Meal Prep Magic: This dish reheats beautifully, making it perfect for meal prepping. Store the chicken and sauce separately for best results.

Recipe Variations and Serving Suggestions

• Make It Spicy: Add a teaspoon of sriracha or red pepper flakes to the sauce for a heat kick.
• Veggie Boost: Stir in steamed broccoli or snap peas right before serving for added nutrition and color.
• Serving Ideas: Pair with jasmine rice or quinoa for a complete, satisfying meal. A side of roasted veggies or even a simple cucumber salad complements the flavors perfectly.

FAQs

Can I use frozen chicken?

Yes! No need to thaw; just increase the cooking time to 12 minutes on high pressure. However, you won’t be able to sear it.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.

Can this recipe be frozen?

Absolutely! Freeze the chicken and sauce together in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat as usual.

So, there you have it—your next go-to weeknight dinner! I can’t wait to see how your Instant Pot Honey Garlic Chicken turns out. And hey, if you snap a photo, don’t forget to tag me at #TheKitchensAid—I’d love to share it. Happy cooking, and enjoy every delicious bite!