This Instant Pot Brown Sugar Garlic Chicken is the kind of weeknight dinner that feels like a treat without the fuss. Juicy, bone-in, skin-on chicken thighs sear up beautifully, then finish in a fragrant, slightly sweet, and garlicky sauce that clings to every bite. The sauce balances savory and sweet with a little heat, and a splash of sesame oil adds toasty depth. It’s fast, hands-off, and perfect spooned over rice or steamed greens.

Why this recipe works: the Instant Pot gives you great flavor concentration in a short time. Searing the chicken first builds a browned exterior and extra savory notes, and pressure cooking infuses the meat with the sauce. Brown sugar and garlic form the backbone of the flavor, while chicken broth provides a light, well-rounded base. A touch of smoked paprika adds warmth and a trace of smoke without overpowering the dish.

Ingredients

4 chicken thighs, bone-in, and skin-on
2 tablespoons canola oil or vegetable oil
1/2 teaspoon Kosher salt or to taste
1/4 teaspoon ground black pepper or to taste
1 cup chicken broth
6 cloves garlic, minced
1/4 cup light brown sugar, packed
3 tablespoons sesame oil
1 tablespoon hot sauce, optional
1 teaspoon smoked paprika

Garnish

Chopped green onions
Sesame seeds

Prep Notes

Pat the chicken thighs dry with paper towels before seasoning; dry skin helps achieve a better sear. Measure the brown sugar into the cup and pack it lightly so your sauce has consistent sweetness. If you prefer a milder finish, skip the hot sauce; if you want bolder heat, add a touch more to taste.

Step-by-Step Instructions

The directions below are rewritten for clarity, while keeping the original ingredient amounts and the same order of steps. Follow each step in sequence for the best results.

Season the chicken: Sprinkle 1/2 teaspoon Kosher salt and 1/4 teaspoon ground black pepper over all sides of the 4 chicken thighs. Press the seasoning gently so it adheres.
Set the Instant Pot to sauté: Pour 2 tablespoons canola oil into the inner pot and select the Sauté function on the Instant Pot. Let the oil heat until shimmering but not smoking.
Sear the thighs: Place the seasoned chicken thighs skin-side down in the hot oil in a single layer. Sear for about 3 to 4 minutes without moving them, until the skin is golden brown and releases easily from the pot. Flip the thighs and sear the other side for about 1 to 2 minutes. You may need to work in batches if the thighs don’t fit without crowding.
Remove the chicken temporarily: Transfer the seared thighs to a plate and set them aside while you make the sauce. There will be fond (browned bits) on the bottom of the pot—leave those in place; they add flavor.
Deglaze with broth: Pour 1 cup chicken broth into the hot pot. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pot until the broth is combined with them and the pot is relatively clean. This step prevents a burn notice and captures flavor into the sauce.
Add the flavorings: Stir in 6 cloves garlic (minced), 1/4 cup light brown sugar (packed), 3 tablespoons sesame oil, 1 teaspoon smoked paprika, and 1 tablespoon hot sauce if using. Mix until the brown sugar dissolves into the broth and the ingredients form a loose sauce.
Return the chicken to the pot: Nestle the seared thighs back into the sauce, skin-side up. Arrange them so they are immersed partly in the liquid but leave the skin exposed so it stays firmer during pressure cooking.
Pressure cook: Seal the Instant Pot lid and set the valve to the sealing position. Select the Manual or Pressure Cook function and cook on High pressure for 10 minutes.
Release pressure and check: When the cook time ends, allow a natural pressure release for 5 minutes, then carefully perform a quick release to let out any remaining pressure. Open the lid and use tongs or a spatula to check that the chicken has reached an internal temperature of at least 165°F (74°C) near the bone. If needed, return the lid and cook for another 1 to 2 minutes under pressure.
Reduce the sauce (optional): If you prefer a thicker glaze, remove the chicken to a plate and set the Instant Pot to Sauté. Let the sauce simmer for 3 to 5 minutes, stirring occasionally, until it reduces and coats the back of a spoon. Taste and adjust seasoning with additional salt or hot sauce if desired.
Finish and serve: Return the chicken to the pot briefly to coat with the reduced sauce, or spoon the sauce over the thighs on a serving platter. Sprinkle chopped green onions and sesame seeds over the top for color and crunch.

Serving Suggestions

This Instant Pot Brown Sugar Garlic Chicken is excellent served over steamed white rice, jasmine rice, or fluffy brown rice to soak up the sauce. Pair it with roasted broccoli, sautéed green beans, or a crisp cucumber salad for contrast. For a lower-carb plate, serve it with cauliflower rice and a side of wilted spinach.

Make-Ahead and Storage

Make this dish up to 3 days ahead and keep it refrigerated in an airtight container. When reheating, warm gently on the stovetop in a skillet over medium heat until the chicken is heated through and the sauce is bubbling, or reheat in the microwave in short intervals. The sauce will thicken as it cools; add a splash of chicken broth while reheating if you want to loosen it.

Tips and Variations

Skin Crispiness: Pressure cooking softens the skin. For extra crispness, after pressure cooking remove the thighs and place them under a preheated broiler for 2 to 3 minutes, watching closely so they don’t burn.
Garlic Lovers: For a more pronounced garlic profile, increase the garlic to 8 cloves or add a clove of roasted garlic blended into the sauce before reducing.
Less Sweet: Reduce the brown sugar to 2 tablespoons for a subtler sweetness and more savory balance.
More Smoke: If you want a deeper smoky flavor, add an extra 1/2 teaspoon smoked paprika or a drop of liquid smoke (use sparingly).
Heat Levels: Use 1 tablespoon hot sauce for a gentle kick, or swap with your favorite chili paste for a different spicy note.

Why Bone-In, Skin-On Thighs?

Bone-in, skin-on thighs stay moist and develop richer flavor than boneless pieces. The bone helps distribute heat more gently, and the skin protects the meat during pressure cooking, resulting in succulence that holds up well to reheating.

Nutrition Snapshot

Each serving delivers a satisfying combination of protein and savory-sweet sauce. Exact calories depend on portion size and whether you serve it with rice or vegetables. Using skin-on thighs boosts flavor but also increases the fat content—remove the skin after cooking if you prefer fewer calories while still enjoying the braised flavor.

Common Questions

Can I use boneless thighs instead? Yes. Cooking time will be slightly shorter—check for doneness after 8 minutes on high pressure and adjust if necessary.

Can I double the recipe? You can, as long as you do not exceed the Instant Pot’s maximum fill line. You may need to brown the chicken in batches.

What if I don’t have smoked paprika? Use regular paprika and add a pinch of ground cumin for warmth, or leave it out—the sauce will still be delicious.

Final Notes

This Instant Pot Brown Sugar Garlic Chicken hits all the marks for a go-to dinner: fast, flavorful, and flexible. The method is forgiving, and the result is a saucy, garlicky chicken that feels special enough for guests but simple enough for a busy weeknight. Keep the garnish of chopped green onions and sesame seeds nearby—those little finishing touches make the dish pop.

Enjoy this comforting, aromatic chicken over rice or greens for a complete meal that comes together in under an hour from start to finish. Happy cooking!

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Instant Pot Brown Sugar Garlic Chicken

Tender, savory-sweet brown sugar garlic chicken cooked in the Instant Pot and finished under the broiler for crispy skin.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

4 pieces chicken thighs, bone-in, skin-on
2 tablespoons canola oil or vegetable oil
1/2 teaspoon Kosher salt or to taste
1/4 teaspoon ground black pepper or to taste
1 cup chicken broth
6 cloves garlic minced
1/4 cup light brown sugar packed
3 tablespoons sesame oil
1 tablespoon hot sauce optional
1 teaspoon smoked paprika
garnish chopped green onions; sesame seeds

Instructions

Set the Instant Pot to Sauté on High and wait until it displays HOT.
Season the chicken thighs with the salt and pepper.
Add the canola oil to the hot pot and brown the chicken thighs, skin-side down first, about 3 minutes per side until golden; brown in batches if needed and set browned pieces aside.
Pour the chicken broth into the pot and scrape up any browned bits from the bottom with a wooden spoon.
Add the trivet to the pot and arrange the browned chicken thighs on the trivet, skin side up.
Close and lock the lid, set the valve to Sealing, select High Pressure and set the cook time to 10 minutes.
When cooking finishes, allow a 5-minute natural pressure release, then carefully quick-release any remaining pressure and open the lid.
Preheat the oven broiler and line a baking sheet with foil and a little oil.
Remove the chicken from the Instant Pot and place it skin side up on the prepared baking sheet.
In a small bowl, whisk together the minced garlic, light brown sugar, sesame oil, hot sauce (if using), smoked paprika and 2 tablespoons of the cooking liquid from the pot until smooth.
Spoon or brush the sauce evenly over the chicken pieces.
Broil the chicken for about 5 minutes, watching closely, until the top is golden brown and sticky; do not let it burn.
Serve the chicken garnished with chopped green onions and sesame seeds.