Instant Pot Sticky Garlic Chicken Thighs
Bone-in chicken thighs turn impossibly tender in the pressure cooker, then get a quick trip under the broiler for crackly skin, all coated in a dark, garlicky, honey-soy glaze. It is a weeknight main that tastes like you let something simmer for hours, but the whole thing is done in about 40 minutes.
Why This Sticky Garlic Chicken Works
The Instant Pot infuses the meat with deep garlic and soy flavor in a fraction of the usual time, and the honey in the sauce caramelizes into a sticky coating that clings to every piece. Finishing under the broiler means the skin gets shatteringly crisp instead of the flabby texture pressure cooking usually leaves behind.
You get a pan sauce you did not have to babysit, glossy and just thick enough to spoon over rice. It is the kind of dish that makes a Tuesday dinner feel a little more put together without any extra work.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lb): look for thighs of similar size so they cook evenly
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 6 garlic cloves, smashed and roughly chopped: do not mince too fine, bigger pieces hold up better under pressure
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp cold water (for slurry)
Variations / Substitutions
- Boneless thighs: use 1.5 lb boneless skinless thighs and reduce the pressure cook time to 5 minutes with a quick release. You will skip the broiler step since there is no skin to crisp.
- Go gluten-free: swap the soy sauce for tamari or coconut aminos.
- Add heat: stir 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes into the sauce before pressure cooking.
- Change the acid: rice vinegar gives a gentle tang, but a splash of lime juice stirred in right before serving brightens the glaze nicely.
- Extra aromatics: a 1-inch knob of ginger, peeled and sliced, added with the garlic adds a warm spice note.
If you like sticky glazed chicken but prefer an oven method, the Sticky Garlic Chicken Thighs recipe builds similar flavors using a sheet pan.
How To Make Instant Pot Sticky Garlic Chicken Thighs
Step 1: Season and Sear the Thighs
Pat the 4 chicken thighs dry with paper towels and season both sides with the 1 tsp kosher salt and 1/2 tsp black pepper. Turn the Instant Pot to sauté, high heat, and add the 1 tbsp olive oil. Once the oil shimmers, place the thighs skin side down and sear for about 4 minutes without moving them, until the skin releases easily and is deep golden. Flip and sear the second side for 2 minutes. Do this in batches if needed to avoid crowding.
The skin should look crisp and deep brown, with lots of fond beginning to stick to the bottom of the pot. That fond is where a lot of the savory depth comes from, so do not rush this step.
Step 2: Deglaze and Pressure Cook
Remove the thighs to a plate and pour off all but about 1 tsp of fat left in the pot. Add the smashed garlic and cook for 30 seconds, just until fragrant, stirring constantly. Pour in the 1/4 cup water and scrape up every bit of the browned bits from the bottom with a wooden spoon. This step prevents a burn warning later.
Stir in the 1/3 cup honey, 1/4 cup soy sauce, and 2 tbsp rice vinegar. Return the thighs to the pot, skin side up, nestling them into the liquid. Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes, then let the pressure release naturally for 5 minutes before turning the valve to venting to release the remaining steam.
Step 3: Broil and Glaze the Thighs
While the pressure releases, set an oven rack about 6 inches from the broiler and turn the broiler to high. Carefully transfer the thighs to a foil-lined baking sheet, skin side up. Broil for 3 to 5 minutes, until the skin is blistered and crispy at the edges.
Meanwhile, turn the Instant Pot back to sauté. Whisk together the 1 tbsp cornstarch and 1 tbsp cold water to make a slurry, then stir it into the pot juices. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 2 minutes. Return the crisped thighs to the pot, turning to coat them in the sticky glaze, and serve hot with the sauce spooned over the top.
Tips for Juicy Instant Pot Chicken Thighs
- Pat the chicken completely dry before seasoning. Any moisture on the skin will steam instead of sear, and you lose that deep golden color.
- Do not skip the natural release. That short rest lets the meat relax so it stays tender instead of seizing up.
- If your broiler does not have a high setting, use 500°F (260°C) and keep a close eye, because sugars in the glaze can burn fast.
- For the glossiest finish, spoon the hot sauce over the thighs right before you bring them to the table rather than tossing them in the pot twice.
Pressure cook times based on thigh type:
| Type | Cook time (high pressure) | Release |
|---|---|---|
| Bone-in, skin-on thighs | 10 mins | 5 min natural |
| Boneless, skinless thighs | 5 mins | Quick release |
| Frozen bone-in thighs | 12 mins | 5 min natural |
Storing Leftovers
- Refrigerate: cooled thighs and sauce keep in an airtight container for up to 4 days. The skin will soften as it sits, but the flavor gets even deeper.
- Reheating: warm gently in a covered skillet over low heat with a splash of water. To re-crisp the skin, run the thighs under the broiler for 2 minutes after heating through.
What To Serve With Instant Pot Sticky Garlic Chicken Thighs
Spoon the chicken and extra glaze over steamed jasmine rice to catch every drop of the sticky sauce. A simple cucumber salad with rice vinegar and a pinch of sugar cuts the richness, and steamed or roasted broccoli soaks up the extra glaze without competing. For something lighter, a big handful of baby greens dressed with a neutral oil and a squeeze of lime works well next to the sweet-savory chicken.
Frequently Asked Questions
Can I use frozen chicken thighs without thawing?
Yes, but you must skip the searing step. Place the frozen thighs directly in the pot with the sauce ingredients and pressure cook for 12 minutes, then broil to crisp the skin after.
Why did my sauce never thicken?
The sauce needs to simmer in sauté mode for at least 2 minutes with the cornstarch slurry stirred in. If it still feels thin, whisk another small slurry (1 tsp cornstarch + 1 tsp water) in and cook 1 minute more.
Is this recipe overly sweet?
The honey gives a noticeable sweetness, but the soy sauce, garlic, and vinegar balance it so the glaze reads more savory than sugary. If you prefer less sweetness, reduce the honey to 3 tbsp and increase the water by 1 tbsp.
Can I double the recipe?
Yes, as long as the thighs fit in a single layer without packing too tight. Double all sauce ingredients and keep the pressure cook time the same, since the Instant Pot adjusts for volume.
Ingredients
Method
- Pat thighs dry, season with salt and pepper, then sear skin side down in olive oil on sauté mode for 4 minutes per side until golden. Remove to a plate.
- Cook garlic in remaining fat for 30 seconds, deglaze pot with water, then stir in honey, soy sauce, and rice vinegar. Return thighs skin side up, lock lid, and pressure cook on high for 10 minutes. Natural release 5 minutes, then quick release.
- Broil thighs on a foil-lined sheet until skin crisps, about 3 to 5 minutes. Whisk cornstarch with 1 tbsp cold water, stir into pot juices on sauté mode, and cook until thickened. Return thighs to pot, coat in glaze, and serve.
