Honey Garlic Chicken recipe
This Instant Pot Honey Garlic Chicken features tender, juicy chicken thighs in a sweet and savory sauce made with freeze-dried herbs, ketchup, soy sauce, and just a bit of sriracha.
Why You’ll Love This Recipe
This weeknight chicken dinner recipe is made with pantry-friendly ingredients that you likely already have on hand. It’s family-friendly and totally kid-approved!
We’ve been making this recipe and other chicken recipes in the Instant Pot / electric pressure cooker for years, so we’ve made it easy to make tender, juicy, and well-coated chicken with all kinds of sauces.
This is one of our reader’s favorite Instant Pot chicken dinner recipes. If you’re a fan, be sure to try Chicken Enchilada Pasta, Chicken Noodle Soup, and Chicken Tacos.
Update: We’ve updated the recipe instructions to bring it in line with the way we make it today. We’ve also added new photos and tips to help you make this simple and delicious chicken dinner in the Instant Pot.
INGREDIENTS YOU NEED
Here’s what you need for this Instant Pot chicken dinner recipe:
- Chicken. We use boneless, skinless chicken thighs for this recipe.
- Garlic. Look for freeze-dried garlic.
- Chili garlic sauce. This adds a pop of heat and savory garlic.
- Soy sauce. You can use low-sodium or regular.
- Ketchup. This adds some extra sweetness and tomato flavor.
- Honey. You can use any kind of honey you like.
- Cornstarch. This will help thicken up the sauce.
- Basil. Look for freeze-dried basil. We like Lighthouse brand.
How to Make Honey Garlic Chicken in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Start making this Instant Pot honey garlic chicken by combining the sriracha, garlic, and soy sauce in the pressure cooking pot. Then place the chicken on top in an even layer. Next, layer the honey and ketchup on top of the sauce mixture without stirring.
Cook the chicken on high pressure for 9 minutes. When the cooking time ends, finish with a quick pressure release and remove the lid when the valve drops.
Now you’ll want to check that the chicken is fully cooked. Use an instant-read thermometer to ensure that the chicken reaches 165°F. If not, you can continue to cook on high pressure for a few more minutes.
Once the chicken is done, if you like smaller pieces, you can remove the chicken from the pot and dice or shred it. Otherwise, simply push it to one side of the pot.
Meanwhile, combine the cornstarch and water in a small bowl until you have a smooth paste. Add the paste to the pressure cooking pot and select Sauté. Bring the mixture to a boil while stirring until the sauce is smooth and thick. Finally, add the basil to the pot and serve the chicken over rice. enjoy!
What should I serve with Honey-Garlic Chicken?
We like to serve this sweet and savory chicken dinner over white rice, but it’s also nice with mashed potatoes, brown rice, or butter noodles.
Important Tips for Making Honey Garlic Chicken
- It’s very important not to stir the chicken once you add it to the pot. You want the liquid sauce on the bottom to avoid a burn notice.
- After you add the cornstarch slurry to the Instant Pot, be sure to bring it to a boil. Otherwise, the sauce may not thicken fully and you might taste the raw uncooked cornstarch.
- Wait until the last minute to add the freeze-dried basil to preserve the fresh flavor.
- We prefer to use freeze-dried basil rather than fresh because the fresh herbs tend to wilk and turn brown in the heat.
Frequently Asked Questions about Instant Pot Garlicky Chicken
You can freeze leftovers after they’re fully cooled in a freezer-safe container for up to six months. Defrost the dish in the Instant Pot or in the fridge overnight.
Store leftover cooked chicken in an airtight container in the fridge for up to four days.
Yes, you can use bone-in chicken thighs instead of boneless, but increase the cooking time at least by an extra five minutes.
If you’re starting this dish with frozen boneless, skinless chicken thighs, you shouldn’t need to add any time to the cooking time. (As long as the thighs are frozen flat and easily separated.)
MORE Instant Pot Chicken Recipes
Try these other quick and weeknight-friendly chicken recipes:
- Chicken Bacon Pasta in a Garlic Cream Sauce is a rich and cozy dinner with a luxurious cream sauce.
- Artichoke Chicken is a family favorite featuring jarred artichoke hearts.
- Lemon Basil Chicken Thighs have a bright and refreshing sauce made from fresh lemon juice and herbs.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Honey Garlic Chicken | Instant Pot Recipe
This Honey Garlic Chicken features tender, juicy chicken thighs in a sweet and savory sauce made with freeze dried herbs, ketchup, soy sauce, and just a bit of sriracha.
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 1/4 teaspoon to 1 teaspoon Sriracha chili garlic sauce, to taste
- 1/2 teaspoon dried minced garlic
- 3/4 cup soy sauce
- 3/4 cup ketchup
- 3/4 cup honey
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon freeze dried basil
- Prepared rice, for serving
Instructions
- Stir together the sriracha, garlic, and soy sauce in the cooking pot. Then add the chicken in an even layer. Without stirring, layer the honey and ketchup over the top of the chicken
- Lock the lid in place. Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.) When the cook time ends, finish cooking with a quick pressure release. When the valve drops, carefully remove the lid. Use an instant read thermometer at the thickest part of the thigh to check the chicken is cooked through (it should be above 170°F). If needed, return the lid and cook at High Pressure for a few more minutes.
- When the chicken is cooked through, if you prefer, you can remove the chicken from the cooking pot to slice or shred. Otherwise, nudge the chicken to one side of the pot.
- In a small bowl, stir together the cornstarch and cold water until smooth. While stirring, add the cornstarch mixture to the sauce. Select Sauté and bring to a boil, stirring constantly. After the sauce thickens, add the basil to the sauce.
- Serve over rice, with fresh veggies.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 561Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 277mgSodium: 2466mgCarbohydrates: 48gFiber: 1gSugar: 42gProtein: 58g
Nutrition information is calculated by Nutritionix and may not always be accurate.
FOR MORE FROM PRESSURE COOKING TODAY
🥘 Browse our collection of the best pressure cooker / Instant Pot recipes.
💬 Follow Pressure Cooking Today on Facebook and Instagram for the latest updates.
👥 Join our Electric Pressure Cooker Facebook Group. Our positive community of pressure cooking fans use all brands of electric pressure cookers, so it’s a great resource if you have questions about your particular brand.
🥧 If you’re interested in more than just Instant Pot recipes, follow us at Barbara Bakes. There we post amazing breakfasts, breads, and the best dessert recipes!
Looks good. I’m so glad it calls for chicken thighs as thighs are my preference. So many recipes call for chicken breasts.
Made this today with bone-in thighs & it was great. Will certainly make again.
Thanks Vickie – nice to hear it was a hit.
Can I cook the rice at the same time with this recipe?
Hi Bill – I haven’t tried it with this recipe, but I would use the cook time (3 minutes and 10 minute npr) similar to this recipe https://www.pressurecookingtoday.com/pressure-cooker-chinese-lemon-chicken/ Let me know if you try it.
Hi Barbara new to this can I cook this in cook4me . Thank You.
Hi Donna – yes, you can cook this in the Cook4Me – just use the Manual Mode and set the time to the time in the recipe. Have fun!
Hi Barbara, wow great recipe. We just discovered the extra flavor of pressure cooking with an instant pot. So easy. Followed your instructions and it turned out amazing, thanks!
Thanks John! Have fun 🙂
Can I use skin on bone in chicken thighs instead of boneless skinless?
Hi Rachel – yes, you can sub bone in chicken thighs. I would increase the cook time 5 minutes.
When making this for the instant pot, you don’t need to add water ??? The soy sauce is enough liquid ??
Hi Kayla – yes, most of my recipes are created using the Instant Pot. Chicken releases a lot of liquid as it cooks, so there’s plenty of liquid in this recipe. Enjoy!
Awesome thank you !
What if chicken thighs r frozen? What would cook time be? Do u have to alter recipe
Hi Jillian – on small cuts of meat like chicken thighs, there’s no need to add extra time when cooking from frozen generally.
This sounds amazing. I’m hoping I can alter it to be lower in sodium. I’ll have to find a substitute for the soy sauce!
Oh, my gosh! This was the best thing I’ve made in a while! I halved all parts of the recipe and it was still perfect. My husband decided tonight, though, that he no longer likes the dark meat of chicken. (I don’t know how to put the dagger icon in here.) If I were to change the recipe to include a breast or two along with some thighs, would the cook time remain the same? Thank you for yet another big hit!
Thanks Pam 🙂 So glad you loved it! I would reduce the cook time to 6 minutes if you want to use chicken breasts as well. Then if the thighs aren’t quiet as tender as you’d like, take out the breasts and cook the thighs a bit longer. I’m with you, I love thighs in the pressure cooker so much better than breasts 🙂
I need help ASAP! I have Sriracha and a jar of chili garlic sauce do i use a teaspoon of both?
I have sriracha sauce and a separate jar of chili garlic sauce . How much of each do I put in ?
What can i use if i dont have the sriracha chili garlic sauce on hand?
Hi Denise – you could substitute red pepper flakes and minced garlic for the chili garlic sauce.
I am very new to the Instant Pot and still kind of intimidated. This was such a winner! I am looking forward to trying many of your recipes! I appreciate your clear instructions and the fabulous results.
Wow what a meal! Absolutely loved this one. Love the instant pot btw!
Glad you loved the meal Hugh! The Instant Pot is so easy to love.
Perhaps I missed it, but I don’t see how many servings your recipe makes ???? Thx.
Hi,
They did not have Siracha chili garlic at my local store so I purchased regular siracha chili sauce, will this be okay to use should I add some garlic powder to it?
Hi Crystal – that should work just fine.
This was absolutely fantastic! I used 3 lbs of bone-in, skin on chicken legs and thighs. The only thing I added was 1/4 C Lime juice, and some extra Sriracha. I served it with Scallion Lime Rice and my boyfriend said it was one of the best dinners I’ve made him in the last year. Even with the skin on, the meat got tons of flavor, but next time I think I’ll remove the skin just to save calories and fat. The sauce was so flavorful, it didn’t need the skin. I also think I’ll reduce the time to 8 minutes because while the meat was not overcooked at all, it was falling completely off the bone.
This is the very first dish I’ve made with my new Instant Pot, and I’m so happy with the results! We’ll be making this recipe again and again. Thank you!
Sounds like great changes. Thanks for sharing Lael – have fun with your new Instant Pot!
This is now my 3rd time making this dish. Everybody loves it! Even a picky 4 year old and 5 year old love it! Even picky adults love it.
Thanks Allison! So nice when you can make everyone happy.
Wow. I usually don’t leave reviews but this truly was great! I only had tenders on hand that were quite large so I did 8 minutes at high pressure and they turned out perfect. This recipe is now officially in our rotation! Thank you for a great recipe!
Thanks for sharing Elizabeth! Glad it was a big hit 🙂
This recipe looks great, and I plan to make this tonight. I received an electric pressure cooker for Christmas, and I’m excited to finally use it! I have the Magic Chef Multicooker, and there is not a “high pressure” button to select. I scoured the manual, and even looked up the IP manual to compare notes, but not much luck. So I plan to use the “Poultry” setting, and I hope it works out. But if you have any insight to share, I’d greatly appreciate it. Thanks!
Hi Johanna – I hadn’t heard of the Magic Chef Multicooker before, so I took a look at the info available on the Home Depot website. I have to say I was impressed. Looks like it has a stainless steel inner pot and I like that it has a sear button. It seems to be very similar to the Instant Pot. It lists the pressure at 70kpa which is about 10psi which would be high pressure. I think this post I did on the Instant Pot will be helpful with your pressure cooker as well. https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Have fun!
Can you use the same instructions with a power pressure cooker xl ?
Hi Lena – yes, I would cook it just the same in the Power Pressure Cooker XL.
My family loved this! The leftovers were delicious!
Thanks Patty!
Can you start this recipe if your chicken is frozen or should I thaw first? Just wondering for the those busy night when all you have is frozen chicken! : )
Hi Patty – yes, you could use frozen chicken without any changes to the recipe.
Thanks
Hello! If I am doubling this recipe, should I increase the cooking time? Thanks!
Hi Irina – no, pressure cooking times don’t change when you double a recipe. If fact, sometimes you need to reduce the cook time because it may take longer for them to come to pressure. The cook time is determined by the size and shape of the meat you’re cooking more than the volume. So for this recipe, just use the cook time in the recipe when you double it. Enjoy!
hi I am just enquiring I would love to make sticky chicken drumsticks in the pressure cooker .
the manual that came with my cooker mentions that I can not cook anything if all ingredients are lower then 1/3 line.
I would like the chicken to be in a thick sticky sauce . can I still cook if its below that line ?
Hi Helen – what pressure cooker are you using? You’ll need to start with a thin sauce and then thicken it after pressure cooking, or the pressure cooker won’t come to pressure.
I made this tonight. It was fabulous. Yum.
OMG. Soooooo easy and soooooo delicous! ♡ We used chicken breasts and chose 6 min. high pressur. PERFECT!
Thanks for the recepi and all the best from Germany, Alice
Thanks Alice – it’s always so nice to hear. 🙂
Hey Barbara,
I don’t know if you have a First Watch restaurant in your area but if you do and haven’t tried the pesto Chicken Quinoa Power Bowl, you must!
I am trying to figure out how to make it all at once in the instant pot and would appreciate any help you can provide.
You can find a copy cat recipe at this web address.
http://restaurant-hospitality.com/food-recipes/first-watch-quinoa-power-bowl
You are by far my favorite recipe creator on the instant pot group and that I why I have chosen you to see if you can assist me with this recipe.
Thanks for your time and consideration.
Thanks Annette – that’s so nice. Unfortunately, we don’t have a First Watch restaurant in my area. I’m currently spending the weekend at Disneyland. I’ll take a look at the recipe soon and let you know. 🙂
Hi! I have bone in chicken quarters. Should I adjust the cooking time? Thanks! Wendy
Hi Wendy – yes, I think I’d probably add a few minutes for bone in chicken quarters.
Thank you! I’ll give that a try!
I made this tonight for the family and everyone thought it was really good, I’ll definitely be making it again.
What about using boneless skinless frozen chicken breasts? If I can what alterations to cooking time and liquid if any?
I don’t think you’d need to make any adjustments for frozen boneless, skinless chicken breasts.
I’m surprised your recipe doesn’t mention adding water to the pot prior to pressure cooking! I thought you had to use some measured amount of water for adequate pressure cooking?
Hi Mick – the soy sauce, ketchup, honey and juices from the chicken provide plenty of liquid to come to pressure. You don’t always want to use water.
Do you think I could use plain tomato sauce instead of Ketchup? I’m trying to stay away from HFCS?
Thanks
Hi Meryl – you could substitute tomato sauce and a tablespoon of vinegar and maybe a little onion and garlic powder.
I don’t do HFCS, but I buy ketchup that doesn’t have corn syrup in it… Heinz makes one, among others.
Yes, Heinz makes a Hfcs free ketchup, called Simply Heinz. I use it.
I don’t actually have boneless skinless chicken. I have the skin on and bone in. Should I remove the skin and bone before cooking or can I prepare the dish without taking out the bone? Also, if I have more than 3 lbs of chicken should I increase the cooking time? Thanks!
Hi Nila – no, you don’t have to take the skin off and bone it if you don’t want to. Although, I would probably take the skin off so the chicken gets more flavorful. I’d try a 13 minute cook time and you shouldn’t have to increase the cook time for 3 lbs. of chicken. Enjoy!
Hi,
Recipe looks really good. Wanted to try it tomorrow. Could you pls clarify 2 things – in a stovetop pressure cooker, when the cooker is full of steam it releases steam with a whistle. Can this whistle sound be considered as reaching full pressure as you described?; secondly, what would be the cook time for bone in chicken pieces – leg, thighs or wings? Thanks
Hi Abi – I’m not familir with stove top pressure cookers that whistle. Perhaps this article will help http://www.hippressurecooking.com/does-your-pressure-cooker-recipe-whistle/. I would probably add a couple of minutes for bone in chicken.
thanks
I’m new to pressure cooking. I only cook for 2 so if I add only 1 lb of chicken would I need to adjust the cook time?
Hi Laurie – no you don’t need to adjust the cooking time, but you’ll have a lot of extra sauce. I don’t recommend reducing the sauce because you need enough liquid to reach pressure. What about cooking the 3 lbs. and freezing for meals another day?
Hi, this is the second time we made this, first time hubby forgot to put in the soy sauce, but it tasted great. The second time I used bone in chicken breasts w/ skin and cooked for 16 minutes with my electric pressure cooker, with soy sauce, but it turned out a bit salty and the chicken was tough, which really surprised me, should I have cooked it for longer to make it more tender?
thanks!
Hi Jennifer – Chicken breasts have very little fat and don’t tend to tenderize when cooked longer. I haven’t tried this recipe with bone-in chicken breasts, but would definitely reduce the cooking time next time. You can also use reduced salt soy sauce next time. Thanks for the feedback.
I made this for dinner tonight and it was awsome, even the kids ate it. Thank you for sharing
Thanks for taking the time to let me know you thought it was awesome Amanda!
I also am new to pressure cooking and am looking for recipes where I can start with frozen boneless skinless breast for a nice dinner after work. If this is possible, how would I adapt this and other recipes to account for the frozen meat? Thanks!
Hi Becky – frozen chicken cooks well in the pressure cooker. The timing will vary depending on the size of the meat. Small diced frozen chicken will only need an additional minute or two, thighs probably 3 or 4 minutes extra, and 5 or 6 minutes extra for a frozen skinless, boneless chicken breasts. Just be sure they aren’t frozen as a one big piece. I haven’t had success with cooking larger pieces of meat from frozen. Have fun!
I’m new to the world of pressure cooking. Can I make this with bone-in breasts? It sounds yummy!
Sure – just use the cook time from a bone-in chicken breast recipe https://www.pressurecookingtoday.com/2014/10/braised-chicken-with-capers/
Thanks for the recipe! I used 12 drumsticks, same amount of ingredients and same cooking time – turned out great!
Hi.
Really like the recipe, was wondering if the timing is the same for electric pressure cookers for this receipe?
Thank you.
All my recipes are developed for the electric pressure cooker, but should work in a stovetop pressure cooker as well. Just be sure and use the minimum amount of liquid required for your pressure cooker.
I’m from New Zealand and have never heard of Sriracha chili garlic sauce. Can you tell me what it is and/or maybe suggest an alternative? I always have garlic and always have minced chilli in a jar…
Hi Nikki – I believe it’s just chilis and garlic ground together to form a paste. So you could substitute garlic and dried chilis.
Hi Barbara, thanks for lovely recipe. Whole family enjoyed it 🙂 however, i do have a question. When i was doing the quick pressure release, the steam that was released is filled with sauce. Hence, there was sauce everywhere ie. ceiling, floor, kitchen bench. Any advice or input on this issue would be appreciated. Thanks!
Hi Annie – so glad you and your family enjoyed the recipe. When you’re doing a quick release if sauce or anything but steam is coming out of the valve, just quickly close it, make sure you’ve turned off the pressure cooker, and wait a few minutes for the pressure to release naturally and then try again.
Thanks Barbara for your advice. I’ll try again the next time. It was my very first experience using a Pressure Cooker and didn’t anticipate the “saucy” steam 😉 nonetheless, chicken turned out really tender and yummy!
You’re welcome! I’m glad your first recipe was a hit.
How can I make extra sauce if it comes out dry? Can I add the vegetables in at the same time? Thanks
Hi Leslie – there’s lots of liquid in this recipe, it shouldn’t come out dry. What kind of pressure cooker are you using. No, you can’t cook most veggies in the pressure cooker for 9 minutes, they’ll turn to mush. You could add vegetables after you’ve thickened the sauce and cook them in the sauce in the same pot.
How many servings does this make?
Hi Leslie – about 8 servings.
Hi just wondering when u say it will take 10 min to get to high pressure is that the 9 min cooking time or is it added on.
Hi Brooke – think of it like cooking pasta. You have to bring the water to a boil before you add the pasta. You don’t include the time it takes for the water to come to a boil in the time it takes to cook the pasta. With an electric pressure cooker, the timer won’t start counting down until the pressure cooker is at pressure. With a stove top pressure cooker, use your manual to figure out when your pressure cooker is at pressure, then once the pressure cooker is a pressure, then you start the 9 minutes cooking time. The time it takes to get to pressure will vary depending on your pressure cooker. Does that make it clearer?
Made this this evening. It was so very very good! Definitely make it again.
There was a bit of sauce left over so going to freeze it and use it to cook some pork ribs next week.
Thank you for sharing x
So glad you enjoyed it. What a great idea to save the sauce for another meal. Thanks!
I madenthisntoday and it was delicious! Yummy! Thanks for the recipe!
Thanks Robin! I appreciate you taking the time to let me know you enjoyed it.
I have to try this one Barbara. It looks delicious.
Also, have you ever had the issue of the food you cooked in the pressure cooker permanently making it stink and even tainting the tastes of other foods you put in it? I cooked a brisket in it once and the smell has lingered since st party’s day!
Yes, the rubber gaskets seem to absorb strong flavors and permanently stink. Although, it doesn’t seem to taint any of the food I’ve cook afterwards, even my cheesecake. I’ve tried cleaning the gasket many ways and haven’t been able to get rid of the smell. I’ve seen others make the same comment. Great question.
If I used chicken breasts, would the time change?
Hi Marci – the time should be the same for boneless, skinless chicken breasts.
Do you brown the chicken first
I didn’t brown them. — just threw them in there.
You can brown them if you want – breasts are a bit easier to brown than thighs. Usually I don’t brown them to save time. I’ll often just throw in frozen chicken thighs and cook them for a few minutes longer. Enjoy!
Thank you
make recipe of the weekend
Mmmmmm-my pressure cooker is going to get a lot of use this summer if the hot weather ever gets here! Thanks Barbara, that chicken looks so delicious.
Carol
that’s a lot of saucy goodness right there!