Honey Soy Garlic Chicken (Instant Pot)

I miss the honey soy garlic chicken at my favorite Korean fried chicken restaurant, so I thought I’d make my own gluten free, lighter version at home. This recipe is a true 30 minute meal! (I timed it.) According to my spouse, it’s as good as takeout.

For this recipe, you’ll need an Instant Pot. I use the 3 qt mini model. The only prep step involved is mincing some garlic.

First, you’ll create the sauce. In order to avoid the annoyance of measuring honey by volume, place the inner pot on my kitchen scale and pour 84 g (1/4 cup) of honey into the pot. Then add the soy sauce, garlic, and water, and stir.

Next, place the chicken thighs in the pot and stir again to coat them with sauce.

Close the Instant Pot and seal the valve. Set to Pressure Cook on high for 6 minutes. The pot will take about 10 minutes to pressurize. Once cooking completes, do a quick release by opening the valve right away. The sauce may splatter out of the valve, so after the initial burst of steam, I place a paper towel over the valve to catch the splatter.

Remove the chicken from the pot and set aside. Put the Instant Pot on Saute mode and add 2 Tbsp of cornstarch. Whisk and allow the sauce to thicken, which will take about 4 minutes.

If you like, shred the chicken and portion it out. This recipe makes two large portions, or three medium portions. Serve over rice if desired. Pour the thickened sauce over the chicken, and dinner is ready in 30 minutes!

This recipe was inspired by Kristine’s Kitchen.