Instant Pot Honey Garlic Chicken Posted on 5 Aug 12:25 , 0 comments

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4


  • 4 bone-in, skin-on chicken thighs, trimmed of extra fat
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
  • 1/4 c. low-sodium soy sauce (I use Tamari, as it is gluten free.)
  • 2 tbsp. honey (Bee Wild Gallberry Honey is great for sauces and glazes.)
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 2 green onions, thinly sliced, plus more for garnish
  • Pinch crushed red pepper flakes
  • 1 tbsp. cornstarch
  • Toasted sesame seeds, for garnish
  • Cooked rice, for serving


  1. Pat chicken dry with paper towels and season well with salt and pepper on both sides.
  2. Set Instant Pot to Sauté function and add 2 tablespoons olive oil.
  3. Add chicken, skin side down, and cook until golden, about 3 minutes.
  4. Then, flip the chicken and cook 3 minutes more.
  5. Work in batches as necessary. Turn Instant Pot off of Sauté function.
  6. In a medium bowl, whisk together remaining ¼ cup olive oil, soy sauce (Tamari), honey, sesame oil, garlic, lime juice, green onions, and pinch of red pepper flakes.
  7. Place all chicken in Instant Pot and pour sauce over.
  8. Lock lid and set to Pressure Cook on High for 10 minutes.
  9. Follow manufacturer's guide for quick release, making sure to wait until cycle is completely before, unlocking and removing lid.
  10. Using tongs, remove chicken from Instant Pot and set on plate to keep warm.
  11. Ladle out about ¼ cup of sauce from Instant Pot and whisk in cornstarch.
  12. Pour liquid back into Instant Pot and set to Sauté function.
  13. Let sauce simmer until thickened slightly, about 5 minutes.
  14. Pour sauce over chicken and garnish with green onions and sesame seeds and serve over rice.