Instant Pot Honey Soy Chicken Thighs
This Instant Pot recipe captures the warmth and comfort of Grandma's cooking, delivering tender, juicy chicken thighs in a sweet and savory honey soy sauce in under 30 minutes. It's incredibly easy and a guaranteed family pleaser.
Equipment
- Instant Pot
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs Bone-in adds extra flavor and juiciness! Feel free to use boneless for a quicker cook time.
- 0.25 cup soy sauce or coconut aminos Coconut aminos are a great gluten-free alternative.
- 2 tbsp honey or sugar-free syrup Use sugar-free syrup to keep it low-sugar!
- 2 tbsp ketchup Low-sugar ketchup helps control the sweetness.
- 1 tbsp rice vinegar or lime juice Adds a touch of brightness.
- 1 tbsp grated fresh ginger Fresh ginger is best for the most vibrant flavor. If you don't have fresh, you can substitute about ½ teaspoon of ground ginger.
- 2 cloves garlic, minced Mince it finely for even distribution of flavor.
- 1 tsp sesame oil Optional. Enhances the savory notes.
- 1 tbsp water or chicken broth Helps create a delicious sauce.
- sesame seeds and green onions Optional, for garnish. Adds a beautiful pop of color and texture.
- salt and pepper to taste
Instructions
- Press the Sauté function on your Instant Pot. Add sesame oil (optional) and let it heat up slightly.
- Season chicken thighs generously with salt and pepper. Brown for 3–4 minutes per side, working in batches if necessary, to ensure even browning. Remove and set aside.
- Add soy sauce, honey/syrup, ketchup, rice vinegar, ginger, and garlic to the pot. Stir well to combine.
- Pour in the water or broth.
- Return chicken to the pot, spooning the sauce generously over the top. Make sure to coat the chicken evenly.
- Pressure cook on Manual/High for 8 minutes (bone-in), 5 minutes (boneless). Naturally release for 5–10 minutes, then quick-release any remaining pressure.
- Garnish with sesame seeds and green onions (optional) and serve immediately.
Notes
Don't overcrowd the Instant Pot. Cook in batches if necessary to ensure even browning and cooking. For extra crispy skin, broil the chicken thighs for a few minutes after pressure cooking. Prep the sauce ingredients ahead of time to save time on busy weeknights. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.