Ready for the tastiest Instant Pot Chicken Thighs recipe on the Internet? Say hello to these sticky, sweet products Instant Pot Honey Garlic Chicken Thighs.
First, sear the chicken thighs in the Instant Pot. Then brush with honey garlic sauce and pressure cook for just 5-7 minutes!
This is one of our most popular Instant Pot Chicken Thigh Recipes! So many of you have made these Instant Pot Chicken Thighs and rightly given them 5 stars. The Honey Garlic Sauce is incredibly flavorful and easy to make, and your chicken will turn out perfect every time.
Whenever I need a quick weeknight meal, I make these thighs and serve them alongside white rice and steamed broccoli. All you have to do is sauté your chicken thighs in the Instant Pot for 2-3 minutes, then add the honey garlic sauce. Boil at high pressure for 5 minutes with quick release.
PS: Check out our Slow Cooker Honey Garlic Chicken for a similar crockpot recipe!
What Kind of Chicken Thighs Should I Use for Instant Pot Chicken Thighs?
The good news for you is that we have tested this recipe many times with a wide variety of chicken thighs. Do you love chicken thighs with skin? Or boneless chicken thighs? Both work! So feel free to use about 2 pounds. of the following:
- With bones
- Boneless
- On the skin
- skinless
If you’re wondering what kind of thighs we prefer, that’s undoubtedly the case with bone and skin. But boneless, skinless chicken thighs are also damn tasty.
#1 tip for Instant Pot chicken thighs
Our #1 tip for perfect IP chicken thighs is: Sear BEFORE you pressure cook! This will give your chicken thighs a gorgeous color and the texture of fried chicken thighs without having to use your stove.
Plus, it actually helps preheat your Instant Pot, almost halving print time. Whatever you do, don’t skip this step.
How long does it take to cook chicken thighs in the Instant Pot?
- From Frozen: Cook frozen chicken thighs and sauce (or water) for 15 minutes on high pressure and quick release.
- From the thawed state: Fry the chicken thighs on both sides for 2-3 minutes. Then cook the chicken thighs with the sauce in your pressure cooker on high for 5-7 minutes.
here’s a tip
Chicken thighs can vary greatly in size and thickness. The goal is to get the chicken’s internal temperature to 165°F. So if you have larger thighs, you may need to cook a little longer to reach a safe temperature.
Try it!
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Best Honey Garlic Sauce
If you’ve eaten our Crock Pot Honey Garlic Chicken before, you know how delicious our Honey Garlic Sauce is. This is a slightly different version of this sauce, but just as delicious.
What you need: Honey, minced garlic, soy sauce, chili garlic sauce and cornstarch.
Do I have to use cornstarch?
The sauce is then thickened with a little cornstarch, but you can always skip this step. If you don’t have cornstarch, feel free to use tapioca starch instead.
Chicken Thighs Instant Pot – Questions and Answers
Can you stack chicken thighs in an Instant Pot?
You can certainly stack chicken thighs in your Instant Pot, but we only recommend this if you intend to shred the chicken.
Stacking the thighs reduces the crunchiness of the skin, making it perfect for shredding. However, if you want each thigh to have great texture, make sure you DO NOT stack them.
What setting do you use to cook chicken in an Instant Pot?
For the perfect Instant Pot Gravy Chicken Thighs recipe, start by searing your thighs in olive oil for about 2-3 minutes on each side. Then add your sauce and close the Instant Pot. Turn the valve to seal and cook on high for 5 minutes. Once the timer runs out, perform a quick release.
How do you prepare frozen chicken thighs in the Instant Pot?
Making frozen thighs in the Instant Pot is pretty easy. Add the frozen thighs to the Instant Pot, then add your sauce (or add some water). Then cook on the highest level for about 15 minutes.
Do you have to use a coaster in the Instant Pot?
Technically, you don’t NEED to use the trivet when cooking chicken thighs in the Instant Pot. However, this is helpful to prevent the burning notice from appearing.
All Instant Pots are different. Our older Instant Pot is a lot less picky when it comes to trivets, and we don’t typically use one when making Instant Pot chicken thighs. However, our new one almost always gets the fire alert, so a coaster is a must!
storage
Let chicken thighs cool completely. Then store IP chicken thighs in an airtight container in the refrigerator for up to 3-5 days.
Freezer instructions
After cooking: Allow the Instant Pot chicken thighs to cool completely. Then place them in a freezer-safe gallon-sized bag and remove as much air as possible. Seal and freeze up to 3 months.
Before cooking: place everything raw Place ingredients (excluding cornstarch and sesame seeds) in a gallon-size freezer-safe bag. Remove and seal as much air as possible. Freeze up to 3 months.
When you are ready to cook Transfer the frozen contents of the pouch straight into your Instant Pot. Then seal the Instant Pot and cook under high pressure with a quick release lid for 15 minutes. Thicken the sauce as directed on the recipe card.
serving suggestions
Turn your Honey Garlic Chicken Instant Pot recipe into a complete meal by serving with grains and your favorite veggies. Here are some ideas: fried shrimp rice, coconut rice, quinoa, roasted broccoli, or sautéed green beans.
Best Instant Pot Chicken Thighs with Honey Garlic Sauce
Let’s make the best Instant Pot Chicken Thighs on the web! This recipe features chicken thighs and the most delicious Asian-inspired honey garlic sauce you’ve ever tasted.
Preparation:25 protocol
Cook:5 protocol
In total:30 protocol
instructions
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First, use a few pieces of paper towel Remove as much moisture as possible from your chicken thighs.
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Next, turn on the Instant Pot’s sear feature. Add olive oil and then Sear both chicken thighs on both sides Fry for 2-3 minutes until they are nicely browned.
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While the chicken thighs are roasting, Prepare the honey garlic sauce. Mix together minced garlic, honey, soy sauce, and chili garlic sauce.
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Once the chicken thighs are done browning, turn off the sauté function, then pour the honey garlic sauce over them. If your instant pot often burns easily, feel free to use your trivet for your chicken. We’ve never noticed a fire while preparing this recipe, but feel free to use the trivet just in case.
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Close your Instant Pot and turn the valve to seal. Set your Instant Pot to manual > high pressure > and set the timer for 5 minutes. It takes about 10 minutes for the pressure to build up before the 5 minute countdown begins.
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When the timer runs out Quickly release your Instant Pot by opening the valve.
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Remove the lid and then check the internal temperature of the chicken. When they’re at least 160°F – 165°F, they’re done and you can remove them. If not done yet, put the lid back on and cook for another 1-3 minutes.
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Option to serve immediately and pour the sauce over the chicken thighs. Or you You have the option of thickening your sauce with a cornstarch slurry. To thicken, turn on the Instant Pot’s fry function (you’ll need the heat to ignite the thickener). Then stir together the cornstarch and water until the cornstarch dissolves and a cornstarch slurry forms. Pour the pulp into the sauce and stir until the sauce thickens.
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Pour the sauce over the chicken and serve with sesame seeds and your favorite grains and vegetables.
tips and hints
- Type of chicken thighs: We’ve tested bones with skin AND bones without skin and they both work!
- From Frozen Directions: Add the frozen chicken thighs and remaining sauce ingredients minus the cornstarch and sesame seeds to your Instant Pot. Seal and cook under high pressure with a quick release fastener for 15 minutes. If you choose to use this method, we recommend preparing the thighs boneless and skinless, and slicing the chicken into chunks at the end. Follow the instructions above to thicken the sauce.
- Nourishment was calculated using boneless chicken thighs and includes only the chicken.
nutritional information
Calories: 284kcal Carbohydrates: 17G Protein: 30G Fat: 9G Fiber: 0G Sugar: 16G