Heavenly 25-Minute Instant Pot Honey Garlic Chicken Recipe

Oh my gosh, you have to try this Instant Pot Honey Garlic Chicken – it’s become my go-to weeknight hero! I stumbled onto this magical combo when I needed something fast yet flavorful after one of those “oops, forgot to meal prep” days. The honey caramelizes into this sticky-sweet glaze while the garlic gives it that punchy savoriness we all crave. And here’s the best part: from fridge to table in under 30 minutes! My kids actually cheer when they smell it cooking now (miraculous, I know). Trust me, once you experience how the Instant Pot turns basic chicken thighs into melt-in-your-mouth goodness coated in that glossy sauce, you’ll make this recipe on repeat like we do.

Why You’ll Love This Instant Pot Honey Garlic Chicken

This isn’t just another chicken recipe – it’s the one you’ll keep coming back to when life gets crazy. Here’s why:

• Lightning fast: From chopping board to dinner plate in 25 minutes flat (yes, I’ve timed it!)
• Minimal mess: One pot means less cleanup – my dishwasher-hands rejoice every time
• Flavor bomb: That sticky honey-garlic glaze will have you licking the plate (no judgment here)
• Foolproof: Even my Instant Pot-phobic sister nailed this on her first try

Seriously, this recipe checks all the boxes – quick, easy, and crazy delicious. Your future self will thank you!

Ingredients for Instant Pot Honey Garlic Chicken

Gather these simple ingredients – I bet you have most in your pantry already! The magic happens when these humble items come together:

• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts in the Instant Pot!)
• 1/3 cup honey – the good stuff, not the fake syrup
• 4 cloves garlic, minced (fresh is best – my garlic press is my BFF for this)
• 1/4 cup soy sauce – regular or low-sodium both work
• 1/2 cup chicken broth – homemade or store-bought
• 1 tbsp olive oil for that perfect sear

Optional but awesome: cornstarch slurry (1 tbsp each cornstarch + water) to thicken the glaze, plus sesame seeds and chopped green onions for pretty finishing touches!

How to Make Instant Pot Honey Garlic Chicken

Alright, let’s make magic happen! This recipe comes together so fast you’ll barely have time to set the table. Just follow these simple steps and you’ll be swimming in that glorious honey garlic sauce before you know it.

Step 1: Sear the Chicken

First things first – grab your Instant Pot and hit that sauté button (it’s usually on “normal” mode). Pour in the olive oil and let it get nice and shimmery. Now add those chicken thighs – don’t crowd them! Give each piece some personal space so they brown properly. Let them sizzle for about 2-3 minutes per side until they get that gorgeous golden crust. Pro tip: Don’t move them around too much – let that Maillard reaction work its flavor magic!

Step 2: Prepare the Honey Garlic Sauce

Once the chicken’s nicely seared (but not cooked through), set it aside on a plate. Now toss in your minced garlic – ahhh, that heavenly smell! Stir it around for about 30 seconds until it’s fragrant but not burnt. Then pour in your honey, soy sauce, and chicken broth. Give it all a good stir to combine, scraping up any delicious browned bits from the bottom of the pot. That’s flavor gold right there!

Step 3: Pressure Cook the Chicken

Time to bring back the chicken! Nestle those thighs into the sauce, making sure they’re coated in that sweet, garlicky goodness. Secure the lid, make sure the valve’s set to “sealing,” and set it for 8 minutes on high pressure. When the timer beeps, let it naturally release for 5 minutes (this keeps the chicken tender). Then carefully switch the valve to “venting” to release any remaining pressure. Pssst – don’t skip the natural release – it makes all the difference!

Step 4: Thicken the Sauce (Optional)

Want that restaurant-quality glaze? Mix 1 tbsp each of cornstarch and cold water, then stir it into the bubbling sauce. Watch it transform into that perfect sticky coating in about 30 seconds. So easy, so delicious!

Tips for Perfect Instant Pot Honey Garlic Chicken

Here are my tried-and-true tips to make this recipe absolutely foolproof:

• Adjust the sweetness: Start with 1/3 cup honey, then taste and add more if you like it sweeter. Maple syrup works too for a different flavor twist!
• Switch up the protein: Chicken breast works if you prefer leaner meat – just reduce the pressure cook time to 6 minutes to avoid drying out.
• Double the sauce: If you’re serving over rice or noodles, double the sauce ingredients – trust me, you’ll want every last drop!
• Don’t skip the sear: Those golden-brown bits add SO much flavor. Resist the urge to rush this step!

With these tips, you’ll have restaurant-quality chicken every single time!

Serving Suggestions for Instant Pot Honey Garlic Chicken

Oh, the possibilities! My family’s favorite way to serve this is over a steaming pile of jasmine rice – it soaks up every drop of that glorious sauce. For busy weeknights, I’ll throw some broccoli in the microwave (no shame!) and call it a meal. Here’s what else works great:

• Fluffy white rice or cauliflower rice for low-carb folks
• Egg noodles or lo mein when we’re feeling extra indulgent
• Quick-steamed veggies (I always keep frozen stir-fry mix on hand)

Don’t forget the finishing touches! A sprinkle of sesame seeds and chopped green onions makes it look fancy with zero effort. Sometimes I’ll add a squeeze of lime for brightness – the kids think it’s “fancy restaurant food”!

Storage and Reheating Instructions

Leftovers? No problem! Store your Instant Pot Honey Garlic Chicken in an airtight container in the fridge – it stays fresh for 3-4 days. When you’re ready to eat, reheat gently in the microwave (covered, to keep it moist) or on the stovetop over low heat. Add a splash of water or broth if the sauce thickens too much. Quick tip: The flavors actually deepen overnight, making it even better the next day!

Instant Pot Honey Garlic Chicken FAQs

I get asked these questions all the time – here are my quick answers to make your cooking experience even easier:

Can I use chicken breasts instead of thighs?
Absolutely! Just reduce the pressure cook time to 6 minutes to prevent drying out. Breasts cook faster than thighs in the Instant Pot.

What can I substitute for soy sauce?
Try coconut aminos for a gluten-free option, or tamari if you want something richer. Even Worcestershire sauce works in a pinch (use half the amount).

Can I double this recipe?
You bet! Just make sure not to fill your Instant Pot more than 2/3 full. The cook time stays the same – the pot just takes longer to come to pressure.

Why does my sauce look thin?
Don’t panic! The cornstarch slurry is your best friend here. Also, letting the sauce reduce on sauté mode for a couple minutes after cooking helps thicken it.

How spicy is this recipe?
Not at all! The honey balances the garlic perfectly. If you want heat, add a pinch of red pepper flakes when you sauté the garlic.

Nutritional Information

Here’s the scoop on what’s in this deliciousness – but remember, these are estimates and may vary based on your exact ingredients (like how much sauce you pour over your plate… no judgment here!). Per serving (about 1 chicken thigh + sauce):

• 320 calories
• 28g protein (hello, muscle fuel!)
• 26g carbs (mostly from that glorious honey)
• 12g fat
• 720mg sodium (use low-sodium soy sauce if watching salt)

Not bad for something that tastes this indulgent, right? The thighs keep it moist without going overboard on calories – my kinda win-win!

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