Instant Pot Honey Garlic Chicken

Want to know a secret??  I realize the instant pot is the darling of cooks everywhere.  But I’ve struggled to make recipes that I love with it, for the most part.  Heresy, I know.  However, this easy and delicious instant pot honey garlic chicken is finally a breakthrough!

One of my biggest issues with the Instant Pot (and honestly with crockpots as well) is that sauces tend to be water-ier and everything seems to be soggier than I’d want.  Flavors aren’t as punchy or bright.  Mostly I’m sad.

And while this sauce definitely isn’t as thick and indulgent as my easy sesame chicken is (or anything like that stovetop-based), the hands-off aspect here and the fast “time to table” makes this a winner.  And the flavors are rich and complex.  That’s a winner in my book!

Wash and rinse the chicken thighs with cold water, and pat dry with paper towels. Season the chicken thighs with salt and pepper and set aside.

Mix all the sauce ingredients together (minus the cornstarch), whisking well. Make sure the honey is completely dissolved, and set aside.

Turn on the Sauté mode on your Instant Pot.

As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the cooking oil and pan sear the chicken thighs until they turn slightly brown.

Add the the garlic and sauté for another minute, then pour the sauce over the chicken thighs and sprinkle the sesame seeds on top.

Cover the pot and select Manual and set to High pressure for 8 minutes.

While it’s cooking, I like to sauté up some little red peppers and serve with it (you could do broccoli or whatever else you want as well).

When it beeps, turn to Quick Release. Once the valve drops, remove the cover carefully. Set the Instant Pot to Sauté mode (to reduce and thicken the sauce).  Whisk together the cornstarch and water and add it to the sauce, then let it cook for another 2-3 minutes.  It should thicken slightly. 

Add the chopped scallion and serve immediately. 

I just throw some jasmine or basmati rice in my rice cooker and devour this, and it makes awesome leftovers.  You can figure out whatever you want to pair it with, whether it’s brown rice, quinoa, etc.  But for me the fragrance of the jasmine rice pairs perfectly!

Other delicious chicken dinners you’ll love:

• Chetna’s Easy Chicken Curry
• Maple-Glazed Chicken with Sweet Potato Hash
• Chicken with Creamy Feta Sauce
• Easy Sesame Chicken
• Slow Cooker Caramelized Chicken

Recipe from Rasa Malaysia

Instant Pot Honey Garlic Chicken

Yield: 3-4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

A super easy honey garlic chicken made in the instant pot, it comes together in just a few minutes and makes an easy weeknight dinner!

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Ingredients

• 1 1/2 lbs of boneless, skinless chicken thighs
• Fresh-ground salt & pepper
• 1 1/2 tablespoons of oil
• 2 cloves of garlic, minced
• 1 teaspoon of toasted white sesame seeds
• 1 tablespoon of chopped scallions or green onions
• Honey Sesame Sauce
• 1/2 cup of chicken broth
• 2 1/2 tablespoons of honey
• 2 tablespoons of soy sauce
• 1/2 teaspoon of dark soy sauce
• 1 tablespoon of apple cider vinegar
• 1 teaspoon (or less) of sriracha or chili garlic sauce (e.g. Rooster brand); to taste
• 1 teaspoon of toasted sesame oil
• SEPARATE: 2 teaspoons of cornstarch + 2 tablespoons of water
• Rice or other grain to serve

Instructions

1. Wash and rinse the chicken thighs with cold water, and pat dry with paper towels. Season the chicken thighs with salt and pepper and set aside.
2. Mix all the sauce ingredients together (minus the cornstarch), whisking well. Make sure the honey is completely dissolved, and set aside.
3. Turn on the Sauté mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the cooking oil and pan sear the chicken thighs until they turn slightly brown.
4. Add the the garlic and sauté for another minute, then pour the sauce over the chicken thighs and sprinkle the sesame seeds on top.
5. Cover the pot and select Manual and set to High pressure for 8 minutes.
6. When it beeps, turn to Quick Release. Once the valve drops, remove the cover carefully. Set the Instant Pot to Sauté mode (to reduce and thicken the sauce).  Whisk together the cornstarch and water and add it to the sauce, then let it cook for another 2-3 minutes.  It should thicken slightly. 
7. Add the chopped scallion and serve immediately.  I like to sauté up some little red peppers and serve with it (you could do broccoli or whatever else you want as well).