• Alison Aberdeen

Best Instant Pot Chicken EVERRRRR

GOOD MORNING! I just made these chicken thighs this past week in my #instantpot and if you watched my Instagram Stories, you know how good they turned out! IN-CREDIBLE.

The only difference in what I did vs. this particular recipe is that I used boneless skinless chicken thighs, which cuts the cook time in less than half AND is substantially healthier. WEBSITE: www.diethood.com

After I made chicken, I set it aside on a plate and loosely covered it to keep warm and made some mashed potatoes in the #instantpot as well. So freaking easy, same pot, less clean up. Enjoy!

*Look for my side notes in bold print next to ingredients!!

Instant Pot Honey Garlic Chicken

Prep Time5 minsCook Time20 minsTotal Time25 mins

Servings: 4 servingsCalories: 360 kcal


1/3 cup honey

4 cloves garlic, minced

1/2 cup low sodium soy sauce

1/2 cup no salt ketchup (I used regular #HEINZ)

1/2 teaspoon dried oregano

2 tablespoons chopped fresh parsley (I used dried - totally yummy)

1 tablespoon sesame seed oil

4 to 6 bone-in, skinless chicken thighs (I used boneless, skinless instead)

salt and fresh ground pepper, to taste

1/2 tablespoon toasted sesame seeds, for garnish

sliced green onions, for garnish


  • In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.

  • Heat the Instant Pot in sauté mode.

  • Add sesame oil to the pot.

  • Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.

  • Add the prepared honey garlic sauce to the pot; cover and lock the lid. 

  • Cook in poultry mode for 20 minutes. (I did 6 boneless, skinless thighs for 9 minutes - 8 would be fine too).

  • Turn off the pot and allow it to release the pressure, about 5 minutes.

  • Transfer chicken to a serving plate and spoon the sauce over the chicken.

  • Garnish with toasted sesame seeds and green onions.

  • Serve.

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