This is a straightforward, reliable weeknight favorite: succulent chicken thighs glazed in a honey-garlic sauce, finished under the broiler for a sticky, charred edge. It comes together mostly in the Instant Pot, which means hands-off pressure cooking and an almost foolproof result. I rely on this recipe when I want dinner on the table without fuss and with real flavor.
The sauce is sweet, savory, and bright with ginger and garlic. A quick cornstarch slurry thickens the cooking liquid into a glossy glaze that I spoon over the finished thighs. A final broil gives the skin irresistible texture and color.
Below you’ll find a precise ingredient checklist, the step-by-step method straight from the recipe source, and notes from my own kitchen to help you troubleshoot, adapt, and store the dish. Read through the tips before you start for the best results.
Ingredient Checklist
- 1 1/2 lbs chicken thighs (bone-in, skin-on) — Bone-in, skin-on delivers the most flavor and stays juicy in the Instant Pot.
- 1 tablespoon sesame oil — Adds a toasty, nutty base note to the sauce; a little goes a long way.
- 1/2 cup low-sodium soy sauce or gluten free Tamari sauce — The main salty component; use low-sodium to keep the sauce balanced.
- 3/4 cup water — Dilutes the sauce so it won’t be overly salty during pressure cooking.
- 1/2 cup honey — Provides sweetness and helps the glaze caramelize when broiled.
- 1 tablespoon garlic, minced — Fresh minced garlic boosts aroma and flavor; measure by tablespoon as listed.
- 1 tablespoon freshly grated ginger — Fresh ginger brightens and balances the honey’s sweetness.
- 1/2 teaspoon red pepper flakes — Gives a gentle heat; adjust to taste but keep the measured amount if following the source exactly.
- 2 tablespoons cornstarch — Used to thicken the remaining sauce into a glossy glaze.
- 2 tablespoons water — Mixed with cornstarch to form the slurry; don’t skip.
- 1 tbsp sesame seeds — Garnish for nuttiness and a nice visual finish.
- chopped green onion — Fresh garnish that adds color and a mild onion note.
Instant Pot Honey Garlic Chicken Thighs: From Prep to Plate
- In a medium bowl whisk together the sauce ingredients: 1 tablespoon sesame oil, 1/2 cup low-sodium soy sauce (or Tamari), 3/4 cup water, 1/2 cup honey, 1 tablespoon minced garlic, 1 tablespoon grated ginger, and 1/2 teaspoon red pepper flakes until combined.
- Optional — to marinate: place the 1 1/2 lbs chicken thighs (bone-in, skin-on) in a bowl or zip-top bag, pour the sauce over the chicken to coat, and refrigerate for a few hours if desired.
- Optional — to freeze for later: place the chicken and sauce mixture into a freezer-safe zip-top bag, remove excess air, seal, and freeze.
- When ready to cook (fresh or fully thawed), pour the sauce mixture into the Instant Pot. Add the chicken thighs in one layer on the bottom of the pot.
- Close the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
- When the Instant Pot beeps, allow a natural pressure release for 10–15 minutes, then carefully open the lid.
- While the pressure is releasing, preheat the oven broiler and line a baking sheet with parchment paper.
- Using tongs, transfer the chicken thighs from the Instant Pot to the prepared baking sheet. Brush the tops with some of the sauce from the pot.
- Broil the chicken 2–5 minutes per side, watching closely to avoid burning.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until fully combined (a smooth slurry).
- Turn the Instant Pot to the Sauté setting. Stir the cornstarch slurry into the remaining sauce in the pot and simmer for 2–3 minutes, stirring, until the sauce thickens. Turn off the Instant Pot and let the sauce stand to thicken further if needed.
- Serve the chicken with the thickened sauce spooned over it. Garnish with 1 tablespoon sesame seeds and chopped green onion.
Why It’s My Go-To
This recipe hits three boxes: flavor, speed, and reliability. The pressure cooker builds deep flavor in a short time. The honey-and-soy base creates a familiar, crowd-pleasing glaze while ginger and garlic keep it lively.
It’s forgiving. Bone-in, skin-on thighs tolerate a little extra time and stay moist, and the final broil masks any small imperfections by crisping and caramelizing the glaze. I can prep the sauce in minutes, set the Instant Pot, and handle sides while the chicken cooks.
Vegan & Vegetarian Swaps
To adapt this profile for plant-based diets without inventing extra ingredients from the source: use firm tofu or thick-cut tempeh in place of the chicken thighs. Press and dry tofu, then marinate or toss it in the sauce before cooking. Cook time will be shorter; use the Instant Pot’s Sauté or a steaming-shortened method rather than the 15-minute high-pressure setting used for bone-in meat. Finish under the broiler or in a hot oven to caramelize the glaze.
Equipment & Tools
- Instant Pot (or electric pressure cooker) — Required for the cooking method and timing given.
- Medium mixing bowl — For whisking together the sauce ingredients.
- Zip-top bags — Useful for marinading or freezing portions.
- Baking sheet and parchment paper — For broiling the thighs and catching drips.
- Tongs — For safely transferring hot thighs from pot to pan.
- Small bowl and whisk — To make the cornstarch slurry smoothly.
Problems & Prevention
Too salty
If your sauce tastes too salty, it’s usually because of the soy/Tamari choice. Using a low-sodium soy sauce as listed helps. If you accidentally used a full-salt soy sauce, dilute with a little more water and taste before pressure cooking.
Sauce too thin after cooking
Make the cornstarch slurry exactly as written (2 tablespoons cornstarch + 2 tablespoons water) and simmer on Sauté for the full 2–3 minutes. If it’s still thin after turning off the pot, let it rest — it will continue to thicken as it cools.
Undercooked or overcooked chicken
Follow the 15-minute high-pressure time for bone-in, skin-on thighs and the 10–15 minute natural release. If your thighs are very large, confirm internal temperature with an instant-read thermometer; they should register 165°F (74°C) at the thickest part.
Burn notice on Instant Pot
Brown bits on the bottom can trigger a burn warning. To prevent this, ensure sauce is well-mixed and prevent sticking by placing thighs in a single layer on the bottom with enough liquid. Deglaze the pot if you sear anything beforehand.
Make It Diet-Friendly
To reduce sugar without changing ingredients, you can cut the honey by up to half, but note that the glaze will be less sticky and less sweet. Keep the soy/Tamari low-sodium as listed to manage sodium. For lower-carb options, serve the thighs over steamed vegetables instead of rice and consider halving the honey (taste and adjust).
Recipe Notes & Chef’s Commentary
Timing matters. The 15 minutes at high pressure is for bone-in thighs; if you ever substitute boneless thighs or breasts in the future, adjust cooking time down or use a quick-release method. The optional marinating step is about flavor depth — the dish is excellent without it, but a few hours in the fridge will intensify the ginger-garlic notes.
Freezing works well. If you freeze the chicken in the sauce, thaw fully in the refrigerator before cooking and follow the same cook time. Always remove as much air as possible from freezer bags to prevent freezer burn.
Broiling is short and intense. Watch it closely. Two minutes per side can be enough for small thighs; larger pieces might take closer to five minutes per side. The goal is color and a bit of char, not burning.
Shelf Life & Storage
Refrigerate cooked chicken in an airtight container for up to 3–4 days. Store the thickened sauce separately if you prefer to preserve the best texture; it keeps well for the same 3–4 days. To freeze, place chicken and sauce in a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the refrigerator before reheating gently in a 325°F oven or in a skillet with a splash of water to loosen the glaze.
Reader Questions
Can I use boneless chicken?
Yes, but cooking time will be shorter. The recipe as written is for bone-in, skin-on thighs and the 15-minute high-pressure time plus natural release is calibrated for that. If you use boneless, reduce the pressure time (I recommend checking a trusted boneless recipe or reducing by several minutes) and monitor doneness with a thermometer.
Do I have to broil?
No, broiling is optional but recommended. It crisps the skin and caramelizes the honey. If you prefer, you can skip broiling and serve the thighs straight from the pot, spooning the thickened sauce over them.
Is it safe to put skin-on chicken directly in the pot?
Yes. The method places the thighs in the sauce on the bottom of the pot. They cook through under pressure and the final broil handles the skin texture. If you want crispier skin, briefly sear the thighs skin-side down in a hot skillet before pressure cooking, but that step isn’t necessary for excellent results.
Bring It Home
Instant Pot Honey Garlic Chicken Thighs give you sticky, savory chicken with minimal hands-on time. Prep the sauce, dump everything in the pot, and let pressure do the work. Finish under the broiler for color and texture. It’s a dependable weeknight winner that scales easily and freezes well, making it perfect for meal prep or a busy dinner night.
Serve with steamed rice, simple greens, or roasted vegetables and scatter sesame seeds and chopped green onion on top for a fresh finish. You’ll get a glossy sauce, juicy meat, and a straightforward process you can repeat with confidence.
Instant Pot Honey Garlic Chicken Thighs
Ingredients
Ingredients
- 1 1/2 lbs.chicken thighsbone in and skin on
- 1 tablespoonsesame oil
- 1/2 cuplow sodium soy sauce or gluten free Tamari sauce
- 3/4 cupwater
- 1/2 cuphoney
- 1 tablespoongarlicminced
- 1 tablespoonfreshly grated ginger
- 1/2 teaspoonred pepper flakes
- 2 tablespoonscornstarch
- 2 tablespoonswater
- 1 tbspsesame seeds
- chopped green onion
Instructions
Instructions
- In a medium bowl whisk together the sauce ingredients: 1 tablespoon sesame oil, 1/2 cup low-sodium soy sauce (or Tamari), 3/4 cup water, 1/2 cup honey, 1 tablespoon minced garlic, 1 tablespoon grated ginger, and 1/2 teaspoon red pepper flakes until combined.
- Optional — to marinate: place the 1 1/2 lbs chicken thighs (bone-in, skin-on) in a bowl or zip-top bag, pour the sauce over the chicken to coat, and refrigerate for a few hours if desired.
- Optional — to freeze for later: place the chicken and sauce mixture into a freezer-safe zip-top bag, remove excess air, seal, and freeze.
- When ready to cook (fresh or fully thawed), pour the sauce mixture into the Instant Pot. Add the chicken thighs in one layer on the bottom of the pot.
- Close the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
- When the Instant Pot beeps, allow a natural pressure release for 10–15 minutes, then carefully open the lid.
- While the pressure is releasing, preheat the oven broiler and line a baking sheet with parchment paper.
- Using tongs, transfer the chicken thighs from the Instant Pot to the prepared baking sheet. Brush the tops with some of the sauce from the pot.
- Broil the chicken 2–5 minutes per side, watching closely to avoid burning.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until fully combined (a smooth slurry).
- Turn the Instant Pot to the Sauté setting. Stir the cornstarch slurry into the remaining sauce in the pot and simmer for 2–3 minutes, stirring, until the sauce thickens. Turn off the Instant Pot and let the sauce stand to thicken further if needed.
- Serve the chicken with the thickened sauce spooned over it. Garnish with 1 tablespoon sesame seeds and chopped green onion.
Equipment
- Instant Pot
- Oven Broiler
- Baking Sheet
- Parchment Paper
- Tongs
- Small Bowl
Notes
You can also make this recipe with chicken drumsticks, the cooking time stays the same.
