Ready for one of the best Instant Pot chicken thigh recipes you’ll make at home? These sticky, sweet honey garlic chicken thighs combine a simple homemade sauce with the convenience of an electric pressure cooker. Sear the thighs first for color and texture, add the sauce, and pressure-cook for minutes to finish with juicy, flavorful meat and a glossy sauce.
This is one of the most popular Instant Pot chicken thigh recipes. Many have rated it five stars for its rich honey garlic flavor and consistently tender results.
#1 Tip for Instant Pot Chicken Thighs
Do not skip searing the chicken before pressure cooking. Searing creates a golden-brown crust, improves texture, and helps preheat the pot so building pressure takes less time. Aim to sear both sides for a few minutes until nicely browned.
What kind of chicken thighs work best?
This recipe works with most types of thighs. Use about 2 lbs (roughly 6 servings total in the original recipe) of any of the following:
- Bone-in
- Boneless
- Skin-on
- Skinless
Personal preference: bone-in, skin-on thighs deliver the most flavor and a richer texture, but boneless, skinless thighs are quicker to eat and also turn out very tender.
Cooking times
- From frozen: Cook frozen thighs with the sauce (or a little water) on high pressure for 15 minutes, then quick release.
- From thawed: Sear thighs 2–3 minutes per side, then pressure-cook on high for 5–7 minutes, followed by a quick release.
Chicken internal temperature
Check the internal temperature to ensure safety. The target is 165ºF (74ºC) in the thickest part of the thigh. Larger or thicker pieces may require a few extra minutes under pressure.
Try it!
Use a reliable meat thermometer
Using a fast, accurate thermometer removes guesswork and helps you take thighs off the heat exactly when they reach the safe temperature for juicy results.
Best honey garlic sauce
The sauce is simple but bold: honey, minced garlic, soy sauce (or tamari), a touch of chili garlic sauce for heat, and an optional cornstarch slurry to thicken. The combination yields a glossy, savory-sweet glaze that clings to the thighs.
Do I have to use cornstarch?
Thickening is optional. If you prefer a saucier finish, mix 1/2 tablespoon cornstarch with 1 tablespoon warm water to make a slurry, then stir it into the sauce on sauté to thicken. Tapioca starch works as an alternative if you don’t have cornstarch.
Storage
Let cooked chicken thighs cool completely before refrigerating. Store in an airtight container for 3–5 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.
Freezer instructions
After cooking: Cool completely, then pack in a freezer-safe bag, remove air, and freeze up to 3 months.
Before cooking: Place raw chicken and sauce ingredients (leave out the cornstarch and sesame seeds) in a freezer bag, remove air, and freeze up to 3 months. When ready to cook, put the frozen contents in the Instant Pot and pressure-cook on high for 15 minutes with a quick release. Thicken the sauce afterward if desired.
Serving suggestions
Serve honey garlic chicken thighs over a grain with a vegetable on the side. Good pairings include white rice, coconut rice, quinoa, fried rice, roasted broccoli, or sautéed green beans. Sprinkle toasted sesame seeds for garnish if you like.
Instant Pot Chicken Thighs (+ Honey Garlic Sauce)
Prep: 25 mins • Cook: 5 mins (plus time to build pressure) • Total: about 30 mins • Serves: 6
Ingredients
- 2 lbs chicken thighs (skin-on preferred, but boneless or skinless will also work)
- 1.5 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/3 cup honey
- 2 tablespoons soy sauce or tamari
- 1 teaspoon chili garlic sauce (adjust to taste)
- Optional: cornstarch slurry — 1/2 tablespoon cornstarch + 1 tablespoon warm water
- Optional: 1 teaspoon sesame seeds for garnish
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- Turn the Instant Pot to Sauté and add the olive oil. When hot, sear the thighs 2–3 minutes per side until browned. Work in batches if needed so pieces don’t crowd the pot.
- While the chicken sears, whisk together minced garlic, honey, soy sauce, and chili garlic sauce to make the honey garlic sauce.
- After browning, turn off Sauté. Pour the sauce over the chicken in the pot. If your Instant Pot is prone to a burn notice, use the trivet under the chicken and pour the sauce around the sides.
- Close the lid and set the valve to seal. Cook on Manual/High pressure for 5 minutes (for thawed chicken). It typically takes about 10 minutes to come to pressure before the cook time begins.
- When the timer finishes, perform a quick release by carefully opening the valve.
- Check the internal temperature of the thighs. They should register 165ºF in the thickest part. If not, reseal and cook for 1–3 additional minutes as needed.
- To thicken the sauce, turn the Instant Pot to Sauté. Stir the cornstarch slurry until smooth and whisk it into the sauce; simmer until the sauce thickens to your liking.
- Serve the chicken topped with sauce and optional sesame seeds, alongside your chosen grain and vegetables.
Tips & Notes
- Both bone-in skin-on and boneless skinless thighs were tested and work well. Bone-in gives more flavor; boneless is easier to shred.
- If cooking from frozen, cook on high pressure for 15 minutes and then quick release. Omit cornstarch in the initial cook and thicken afterward if desired.
- Nutrition shown below was calculated using boneless thighs and reflects the chicken portion only.
Nutrition (per serving estimate)
Calories: 284 kcal, Carbohydrates: 17 g, Protein: 30 g, Fat: 9 g, Fiber: 0 g, Sugar: 16 g
Nutrition information is an approximation and will vary based on exact ingredients used.
More Chicken Thigh Ideas
- Air fryer or baked chicken thighs for a crisp finish
- Smoked or grilled thighs for deeper flavor
- Try this honey garlic sauce as a glaze on other proteins or tofu
If you make this recipe, save a photo for your records and note any adjustments you liked — small changes in heat or sweet levels let you customize the final sauce to your taste.