Honey Garlic Chicken Thighs are a must-try! Enjoy ultra-tender chicken coasted in a delicious honey-garlic sauce.
I love serving this chicken with roasted carrots and roasted broccoli on the side!
Honey Garlic Chicken Thighs in the Pressure Cooker
I’ve really gotten into my Instant Pot lately! It’s become one of my go-to kitchen tools, right alongside my Air Fryer.
Some of my favorite Instant Pot recipes are super-easy Instant Pot Risotto, Salsa Verde Chicken, and homemade Black Beans and Pinto Beans.
And now, this Honey Garlic Chicken Thighs recipe has joined the list! My oldest even had the leftovers for breakfast, so I know I’ll be making this a lot!
Ingredients
Here’s what you’ll need to make Honey Garlic Chicken Thighs:
- Chicken: Skip chicken breast, use boneless, skinless chicken thighs. They’re tender, easy to shred, and won’t dry out like breasts. The fat adds needed richness to the dish.
- Garlic and Ginger: Use refrigerated garlic paste, minced garlic, or frozen Dorot® cubes for ease.
- Ketchup: Heinz® ketchup is my favorite for this sauce.
- Honey: Stick with honey—maple syrup and agave won’t work here.
- Soy Sauce: Use regular soy sauce, not lite, for the best flavor.
- Cornstarch: This thickens the sauce and gives the chicken a nice glossy finish.
Quick Tip
For a little heat, sprinkle on some red pepper flakes!
How To Make Honey Garlic Chicken Thighs
- Make the Sauce: Sauté butter, garlic, and ginger. Add soy sauce, honey, and ketchup; bring to a boil.
- Cook the Chicken: Add chicken thighs and coat in sauce. Cover and seal. Pressure cook on high for 10 minutes, then do a 5-minute natural release.
- Shred the Chicken: Remove the lid, transfer chicken to a bowl, and shred.
- Thicken the Sauce: Whisk cornstarch with some sauce. Stir back in until thick. Add shredded chicken.
- Serve: Serve over rice and enjoy!
What To Serve With Honey-Garlic Chicken Thighs
- Serve over rice with a side of broccoli or roasted vegetables.
- Try a crunchy salad, like Asian Cucumber Salad.
- A big green salad, such as Applebee’s Chicken Salad, makes a great side.
- Not a fan of rice? Try these honey-garlic chicken thighs with roasted potatoes instead!
Recipe Tips
- Adjust the Sweetness: Feel free to tweak the honey amount to match your sweetness preference.
- Arrange the Chicken: When adding chicken thighs to the pot, lay them in a single, even layer with the smooth side facing down. Avoid bunching them!
- Char the Chicken: For crispy chicken, char it in the oven after cooking. Preheat the oven to high broil with the rack in the middle. Line a baking pan with foil and grease it. Spread the shredded chicken in an even layer on the pan and broil for 5-7 minutes until nicely charred. Keep an eye on it!
Storage
How to Store Honey Garlic Chicken Thighs
- Refrigerate: Cool completely and store in an airtight container for up to 4 days.
- Freeze: Place in a freezer-safe container or bag for up to 3 months.
- Reheat: Thaw in the fridge overnight, then heat in the microwave or stovetop until warmed through.
More Easy Chicken Recipes:
- Baked Ziti With Chicken with a delicious cream sauce
- Buffalo Chicken Pasta with a spicy cream sauce
- Blackened Chicken made in the oven with chicken thighs
- Garam Masala Chicken using rotisserie chicken
- Chicken Taco Marinade with the best seasoning blend
Honey Garlic Chicken Thighs
You have to try Honey Garlic Chicken Thighs! Ultra-tender chicken slathered in a delicious, sticky honey-garlic sauce.
Equipment
- Instant Pot
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons soy sauce
- 1/3 cup honey
- 1/3 cup ketchup like Heinz
- 1 tablespoon cornstarch
- Sesame seeds optional, for serving
- Thinly sliced green onions optional, for serving
- Serving suggestions see note 1
Instructions
- Set Instant Pot to "Sauté." Once hot, add the butter and melt. Add garlic and ginger. Stir constantly for 1 minute. Add soy sauce, honey, and ketchup, and sauté until the mixture comes to a boil. Press "Cancel."
- Add the chicken thighs to the pot and turn to coat all sides in the sauce. Arrange the thighs in an even layer with the smooth side facing down. Secure the lid and set the valve to “Seal.” Pressure cook on high for 10 minutes, then let it naturally release for 5 minutes. After that, carefully switch the valve to “venting” to quick release any remaining pressure (stay clear of the steam!).
- Remove the lid and use tongs to transfer the chicken to a bowl. Shred the chicken using two forks.
- Set Instant Pot to "Sauté" again. In a small bowl, whisk 1 tablespoon of the sauce with 1 tablespoon of cornstarch until smooth. Pour this mixture back into the pressure cooker and stir until the sauce thickens and becomes glossy. Turn off the pressure cooker and return the shredded chicken to the pot. Stir to combine.
- Serve the saucy chicken over rice and garnish with green onions and sesame seeds if desired. Enjoy!
Video
Recipe Notes
Note 1: I love serving this chicken over rice with steamed or roasted broccoli. For a quick rice cooking method (use basmati rice), fill a large pot with water, bring it to a boil, generously salt the water, and add 1 cup of rice. Boil for 6-10 minutes, testing for tenderness. Drain and fluff with a fork.
Slow Cooker Instructions: Melt the butter in a pot over medium heat. Add garlic and ginger until fragrant. Combine the sauce ingredients, bring to a boil, then transfer to a greased slow cooker with the chicken. Cook on low for 3-5 hours, shred the chicken, and thicken the sauce as described above.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 32g | Protein: 34g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 838mg | Potassium: 521mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We like breasts over thighs, is it the same recipe for breasts?
Sorry it’s not! I’d cook breasts separately, shred, and toss them in the sauce (thickened in a pot)