Instant Pot Honey Garlic Chicken Thighs Recipe Easy Sticky & Tender Dinner

Let me tell you, the aroma of savory honey garlic chicken thighs bubbling away in my Instant Pot is downright irresistible. The sweet and salty scent mingles with the earthy fragrance of tender chicken, making my kitchen feel like a cozy family restaurant. You know that moment when you walk in after a long day and you’re greeted by the promise of sticky, saucy comfort food? That’s exactly what this dish brings, every single time.

The first time I made these Instant Pot honey garlic chicken thighs, it was on a rainy Saturday, and I was desperate for something hearty but easy. I’ll be honest—my initial attempt was more “let’s see what happens” than “culinary genius.” But after that first bite—juicy chicken glazed in honey and garlic, with a hint of soy and ginger—I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

Back when I was knee-high to a grasshopper, my grandma used to make sticky chicken legs for Sunday suppers. This recipe is my homage to those comforting flavors, but with a modern twist—thanks to the magic of the Instant Pot. My family couldn’t stop sneaking pieces off the serving plate (and, honestly, I didn’t even try to stop them). The sauce is so good you’ll be tempted to lick your fingers (and maybe the plate, too). I wish I’d discovered this Instant Pot recipe years ago; it would’ve saved me countless hours standing over the stove.

Honestly, if you’re looking for a dish that brings people together—whether it’s weeknight dinners, potlucks, or a quick fix for your Pinterest board—this is it. I’ve tested it more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings and giftable meal trains. It feels like a warm hug in food form, and you’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

If you’ve ever felt that tug between wanting a homemade meal and not having the time, this Instant Pot honey garlic chicken thighs recipe is about to be your new secret weapon. After years of fiddling with stovetop versions, slow cookers, and even oven bakes, I can confidently say this is the easiest way to get that sticky, tender result—without babysitting the pan. It’s been chef-tested (by yours truly, with plenty of taste testers) and family-approved every single time.

• Quick & Easy: Ready in about 30 minutes, perfect for those nights when you’re short on time but craving big flavor.
• Simple Ingredients: Everything you need is likely already in your fridge or pantry. No fancy trips to specialty stores required.
• Perfect for Any Occasion: Great for casual dinners, meal prep, potlucks, or even holiday feasts. It shines anywhere you serve it.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds. The sticky sauce is pure magic.
• Unbelievably Delicious: The harmony of honey, garlic, and soy is classic comfort food but with a bold, savory punch.

What sets this recipe apart is the Instant Pot technique. The pressure locks in moisture, so your chicken thighs come out fall-apart tender every time. No dry bits, no chewy spots—just juicy meat and glossy, caramelized sauce. I blend the sauce ingredients right in the pot (no separate bowl needed), and sometimes add a splash of rice vinegar for brightness. You can swap in boneless chicken thighs or even drumsticks, and the result is always finger-licking good.

Honestly, it’s the kind of dish that makes you close your eyes after the first bite. It’s comfort food reimagined—faster, healthier, but still packed with that soul-soothing satisfaction. Whether you want to impress guests without stress or just turn a Tuesday into something memorable, this Instant Pot honey garlic chicken thighs recipe never disappoints.

What Ingredients You Will Need

This Instant Pot honey garlic chicken thighs recipe relies on a handful of everyday ingredients to deliver bold flavor, sticky texture, and pure comfort. Most of these are pantry staples—nothing fancy, nothing complicated. Here’s what you’ll need:

• For the Chicken:
  • 2 lbs (900 g) chicken thighs, bone-in, skin-on (or boneless if you prefer, but bone-in gives extra richness)
  • Salt and black pepper, to taste (for seasoning before searing)
• For the Sauce:
  • 1/3 cup (110 g) honey (I love using local wildflower honey for depth)
  • 1/4 cup (60 ml) low-sodium soy sauce (Tamari for gluten-free)
  • 1/4 cup (60 ml) chicken broth (homemade if you have it, or a good store-bought brand)
  • 5 cloves garlic, minced (fresh is best; jarred works in a pinch)
  • 1 tablespoon (14 g) fresh ginger, grated (or 1 teaspoon ground ginger if you’re out)
  • 2 tablespoons (28 ml) rice vinegar (adds a little tang)
  • 1 tablespoon (14 g) cornstarch (for thickening the sauce)
  • 2 tablespoons (28 ml) cold water (to make a slurry with the cornstarch)
• For Finishing:
  • 2 tablespoons (12 g) chopped green onions (for garnish)
  • 1 tablespoon (8 g) sesame seeds (optional, but so good for crunch)
  • Steamed rice or noodles, for serving

If you’re missing an ingredient, don’t worry—you can make easy swaps. Use boneless thighs for quicker cooking, substitute maple syrup for honey if you like, or swap rice vinegar with apple cider vinegar. For a gluten-free version, stick with Tamari and double-check your chicken broth label. I personally like to buy organic chicken thighs—they’re a bit pricier, but the flavor is worth it. In summer, you could toss in a handful of chopped bell peppers or snap peas for freshness.

When picking garlic, go for firm bulbs with tight skins. For honey, raw or unfiltered varieties give a richer taste. And if you want a little heat, add a pinch of red pepper flakes. This recipe is all about making the most of what you have, so don’t stress if you need to swap or omit something in a pinch.

Equipment Needed

You don’t need a fancy kitchen setup for these Instant Pot honey garlic chicken thighs—just a few trusty tools. Here’s what I use every time:

• Instant Pot or Pressure Cooker: I use a 6-quart model, but any size works. If you don’t have one, a stovetop pressure cooker is fine; just adjust the cooking time slightly.
• Tongs: For turning and searing the chicken. Silicone-tipped tongs save your nonstick coating.
• Cutting Board & Sharp Knife: Essential for prepping garlic, ginger, and green onions.
• Small Whisk or Fork: For mixing the cornstarch slurry (I’ve used a fork in a pinch).
• Measuring Cups & Spoons: To get the sauce proportions just right.
• Serving Spoon: For scooping out that sticky chicken and glossy sauce.

If you don’t have an Instant Pot, you can use a slow cooker (just increase the cooking time to 4 hours on low) or even a Dutch oven in the oven (cover and bake at 325°F/165°C for 90 minutes). I’ve tried them all, and while the Instant Pot is the quickest, the others work with a little patience.

Maintenance tip: Always clean your Instant Pot’s sealing ring and valve after sticky recipes—they can hang onto scents. For budget-friendly options, you can find basic models at most large retailers, and honestly, you don’t need any bells or whistles for this recipe.

Preparation Method

Here’s how to make Instant Pot honey garlic chicken thighs that are sticky, tender, and packed with flavor. I’ve included both US and metric measurements, plus lots of little tips I’ve picked up along the way.

1. Season the Chicken: Pat 2 lbs (900 g) chicken thighs dry with paper towels. Sprinkle both sides with salt and black pepper. This helps build flavor and keeps the skin crisp.
2. Sear the Chicken: Turn your Instant Pot to “Sauté” mode. Add a tablespoon of oil (any neutral oil works). When hot, add chicken thighs skin-side down, working in batches if needed. Sear for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes. Remove and set aside. (Don’t skip this step—this adds tons of flavor!)
3. Mix the Sauce: While the pot is still hot, add 1/3 cup (110 g) honey, 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) chicken broth, 5 cloves minced garlic, 1 tablespoon (14 g) grated ginger, and 2 tablespoons (28 ml) rice vinegar. Stir everything together, scraping up any brown bits (that’s flavor gold).
4. Pressure Cook: Return the chicken thighs to the pot, nestling them into the sauce. Lock the lid, set vent to “Sealing,” and cook on “Manual” or “Pressure Cook” for 9 minutes (bone-in) or 7 minutes (boneless). Let the pressure release naturally for 5 minutes, then quick-release.
5. Thicken the Sauce: Remove cooked chicken to a plate. Mix 1 tablespoon (14 g) cornstarch with 2 tablespoons (28 ml) cold water to make a slurry. Set Instant Pot to “Sauté.” Stir in the slurry; simmer the sauce for 2-3 minutes until glossy and thick. Taste and adjust seasoning if needed (more honey for sweetness, soy for saltiness).
6. Finish & Serve: Return chicken to the pot, spoon sauce over to coat. Sprinkle with 2 tablespoons (12 g) chopped green onions and 1 tablespoon (8 g) sesame seeds. Serve hot over steamed rice or noodles.

Prep Notes: If your sauce is too thin, simmer a bit longer. If it’s too thick, add a splash of broth. If your chicken isn’t quite tender, just pop the lid back on and cook for another 2 minutes. Chicken should be fork-tender and coated in sticky sauce.

Personal Tips: I like to prep the garlic and ginger ahead of time (sometimes I use a food processor if I’m feeling lazy). Searing the chicken gives the dish a richer flavor, but you can skip it if you’re in a rush. For extra sauciness, double the sauce ingredients—no one ever complains about too much sauce!

Cooking Tips & Techniques

If you want perfectly sticky Instant Pot honey garlic chicken thighs every time, these little tips will keep you on track. Trust me, I’ve made every mistake in the book, and these fixes are gold!

• Don’t Skip the Sear: I’ll admit, sometimes I tried to rush things and just dump everything in. The flavor is so much better when you sear the chicken first—the texture and caramelization are worth the extra 5 minutes.
• Deglaze the Pot: After searing, always scrape up those brown bits. If you leave them, you risk getting the dreaded “burn” warning on your Instant Pot’s display.
• Use Fresh Garlic & Ginger: Pre-chopped is convenient, but the punch of fresh flavor makes a huge difference here.
• Timing Matters: If your chicken thighs are very thick, add an extra minute to cook time. For boneless thighs, shave off 2 minutes.
• Slurry Troubleshooting: If your sauce isn’t thickening, whisk the cornstarch slurry well and make sure the pot is on Sauté mode. If it’s still runny, add a bit more cornstarch mixed with water.
• Multitasking: While the Instant Pot is working, cook your rice or steam your veggies. That way, everything comes together at once.
• Consistency: Measure your sauce ingredients with care—too much broth and things get watery; too much honey and it’s overly sweet. Find your balance.

I once forgot to quick release the pressure and the chicken overcooked—it was still tasty, but a bit too soft. So, set a timer and don’t wander off! And if you want to scale up the recipe, just don’t overcrowd the pot—cook in batches if needed.

Variations & Adaptations

One of the best things about this Instant Pot honey garlic chicken thighs recipe is how easy it is to customize. Here are a few of my favorite twists:

• Dietary Adaptations: For gluten-free, swap soy sauce for Tamari and check that your chicken broth is gluten-free. For a low-carb version, use a sugar-free honey substitute and serve with cauliflower rice.
• Seasonal Variations: In summer, toss in chopped bell peppers, snap peas, or asparagus. In winter, add sliced carrots or mushrooms for extra heartiness.
• Flavor Boosts: Add a pinch of chili flakes for heat, or stir in a tablespoon of sriracha for spicy honey garlic chicken thighs. For a citrusy twist, add a splash of orange juice to the sauce.
• Alternative Cooking Methods: No Instant Pot? Make this in a slow cooker on low for 4 hours or in the oven at 325°F/165°C for 90 minutes (covered). The results are still delicious, just a little less “instant.”
• Allergen Substitutions: Swap out honey for maple syrup if you’re allergic, and use coconut aminos instead of soy for soy-free diets.

My personal favorite is adding a handful of chopped cilantro at the end for a fresh, herbal pop. I’ve also tried it with boneless chicken thighs for speed, and while bone-in gives more flavor, both versions are tasty. You can even swap thighs for drumsticks or wings if that’s what you’ve got on hand.

Serving & Storage Suggestions

These Instant Pot honey garlic chicken thighs are best served piping hot, straight from the pot. I like to pile them over fluffy steamed rice, with extra sauce drizzled on top and a sprinkle of green onions and sesame seeds for crunch.

• Serving Temperature: Hot is best, but they’re surprisingly tasty cold, too—great for meal prep lunches.
• Presentation: Arrange chicken neatly on a platter, spoon sauce over, and finish with herbs and seeds. For Pinterest-worthy vibes, add sliced veggies or a side of cucumber salad.
• Complementary Dishes: Serve with roasted broccoli, sautéed greens, or a quick Asian slaw. Jasmine rice or noodles soak up the sauce beautifully.

For storage, let chicken cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. You can freeze leftovers for up to 2 months—just slice the chicken off the bone first for easier reheating. To reheat, microwave gently or warm in a skillet over low heat with a splash of chicken broth to loosen the sauce.

The flavors actually deepen after a day in the fridge, so leftovers are even better. I sometimes shred the chicken and toss it into wraps or salads for a second meal. Trust me, you’ll wish you made a double batch!

Nutritional Information & Benefits

This Instant Pot honey garlic chicken thighs recipe is surprisingly balanced. Here’s a rough estimate per serving (1 thigh with sauce):

• Calories: ~320
• Protein: 23g
• Fat: 14g
• Carbohydrates: 22g
• Sugar: 14g

Chicken thighs are a great source of protein and healthy fats. The honey provides quick energy and a natural sweetness, while garlic and ginger offer anti-inflammatory benefits. If you use low-sodium soy sauce, this dish is reasonable in salt content. For gluten-free diets, Tamari works perfectly.

Potential allergens include soy and honey (for those with sensitivities). If you’re watching carbs, swap rice for cauliflower rice. Personally, I love that this recipe feels indulgent but isn’t heavy—just right for keeping family dinners both comforting and wholesome.

Conclusion

If you’re looking for a dinner that checks all the boxes—quick, easy, sticky, tender, and absolutely delicious—these Instant Pot honey garlic chicken thighs are it. The flavor is deeply savory with that irresistible sweet garlic glaze, and the Instant Pot makes it all dangerously easy.

Don’t be afraid to tweak the seasonings or swap out side dishes. It’s the kind of recipe that adapts to your kitchen and your tastes. Honestly, it’s become one of my go-to comfort meals, and I hope it’ll be the same for you.

Let me know how your version turns out—drop a comment below, share your photos, and tell me your family’s favorite twists. This recipe is meant to be shared, loved, and revisited often. Happy cooking, and may your kitchen always smell this good!

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs cook a bit faster—just reduce pressure cook time from 9 minutes to 7. The flavor is still fantastic, though bone-in adds a little extra richness.

Can I make this recipe without an Instant Pot?

You sure can. Use a slow cooker on low for 4 hours or bake in a covered Dutch oven at 325°F (165°C) for about 90 minutes. The results are similar—just a bit less “instant.”

Is this Instant Pot honey garlic chicken thighs recipe gluten-free?

Yes, if you use Tamari instead of soy sauce and double-check your chicken broth. The rest of the ingredients are naturally gluten-free.

What can I serve with honey garlic chicken thighs?

Steamed rice, noodles, roasted veggies, or a crisp salad all pair beautifully. I love adding a quick cucumber salad on the side for freshness.

How do I store and reheat leftovers?

Cool the chicken, store in an airtight container in the fridge for up to 4 days or freeze for 2 months. Reheat gently in the microwave or a skillet with a splash of broth to loosen the sauce. The flavors get even better after a day or two!

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