Instant Pot Garlic Brown Sugar Chicken

Looking for a quick, flavorful dinner that feels like a treat? This Instant Pot Garlic Brown Sugar Chicken is your new go-to recipe. It’s tender, juicy, and packed with a delicious blend of savory garlic and sweet brown sugar flavors, all made effortlessly in your Instant Pot. The combination of herbs adds an aromatic touch, making this dish perfect for weeknight meals or when you want something comforting with minimal fuss. Whether you’re an Instant Pot pro or just starting out, this recipe is simple, satisfying, and sure to become a family favorite.

Why This Recipe Is a Must-Try

This Instant Pot Garlic Brown Sugar Chicken is a perfect balance of sweet and savory, with a rich garlic flavor that infuses every bite. The Instant Pot locks in moisture, ensuring the chicken thighs stay tender and juicy, while the brown sugar and honey create a beautiful caramelized glaze without requiring extra cooking time. Plus, the herbs add a subtle earthy note that elevates the dish without overpowering it.

One of the best things about this recipe is how easy it is to prepare. You can have a delicious, restaurant-quality meal on the table in under 40 minutes with just one pot to clean up afterward. It’s a great choice for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons butter, divided
• 4-6 chicken thighs, bone-in, skin-on
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic, crushed
• 1 cup chicken stock
• ¼ cup brown sugar
• 1 tablespoon honey
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• ½ teaspoon chopped fresh parsley, for serving

How To Make Instant Pot Garlic Brown Sugar Chicken

Step 1: Prepare and Season the Chicken

Start by patting the chicken thighs dry with paper towels. This helps the skin get nice and crispy when searing. Season both sides of the chicken with salt and pepper.

Step 2: Sear the Chicken

Set your Instant Pot to the “Sauté” function and heat the vegetable oil along with 1 tablespoon of butter. Once hot, place the chicken thighs skin-side down in the pot. Sear them for about 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 2-3 minutes. Remove the chicken and set aside.

Step 3: Sauté the Garlic

Add the crushed garlic cloves to the Instant Pot and sauté for about 30 seconds until fragrant, being careful not to burn them.

Step 4: Deglaze the Pot

Pour in the chicken stock and use a wooden spoon to scrape any browned bits off the bottom of the pot. These bits add incredible flavor to the sauce.

Step 5: Add the Brown Sugar and Honey

Stir in the brown sugar and honey until dissolved. Then sprinkle in the dried oregano, basil, and thyme. Mix well to combine.

Step 6: Pressure Cook the Chicken

Return the chicken thighs to the Instant Pot, placing them skin-side up. Lock the lid in place and set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 10 minutes.

Step 7: Natural Release and Finish Sauce

Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. Remove the chicken and set aside. Switch the Instant Pot back to “Sauté” mode.

Step 8: Thicken the Sauce

Add the remaining 1 tablespoon of butter to the sauce and stir until melted. Let the sauce simmer for a few minutes to thicken slightly, stirring occasionally.

Step 9: Serve

Plate the chicken thighs and spoon the rich garlic brown sugar sauce over the top. Garnish with chopped fresh parsley for a burst of color and freshness. Serve with your favorite sides like steamed rice, mashed potatoes, or roasted vegetables.

Expert Tips

• Make sure to pat the chicken dry before searing to get crispy skin.
• Use bone-in, skin-on thighs for the best flavor and juiciness.
• If you want a thicker sauce, after removing the chicken, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce while sautéing.
• Don’t skip the natural pressure release step to ensure the chicken stays tender.
• Adjust the amount of brown sugar and honey based on how sweet you like your sauce.
• Use fresh herbs if you have them on hand for added brightness.

Variations and Customizations

• Spicy Kick: Add ¼ teaspoon red pepper flakes or a dash of hot sauce to the sauce for a subtle heat.
• Different Herbs: Swap dried oregano, basil, and thyme for rosemary or sage for a different flavor profile.
• Vegetable Addition: Add sliced bell peppers or mushrooms before pressure cooking for extra veggies.
• Honey Substitute: Use maple syrup or agave nectar instead of honey for a different sweetness.
• Chicken Cuts: Boneless, skinless chicken thighs can be used, but reduce cooking time to 8 minutes to avoid overcooking.

How to Store Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium-low heat or in the microwave until heated through. If the sauce has thickened too much after refrigeration, add a splash of chicken stock or water to loosen it up while reheating.

You can also freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but since they are leaner, reduce the pressure cooking time to 8 minutes to prevent drying out. Bone-in thighs remain the best choice for moisture and flavor.

Is it necessary to sear the chicken first?

Searing the chicken adds a beautiful caramelized flavor and crispy skin, but if you’re short on time, you can skip this step. Just know the skin won’t be crispy, and the flavor may be slightly less complex.

Can I make this recipe without an Instant Pot?

Yes, you can adapt this recipe for the stovetop or oven. Brown the chicken in a skillet, then simmer covered in the sauce over low heat until cooked through, about 30-40 minutes. Alternatively, bake at 375°F (190°C) for 35-40 minutes, basting with sauce halfway through.

How do I make the sauce thicker?

If you prefer a thicker sauce, after pressure cooking, remove the chicken and turn on the sauté function. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir into the sauce. Cook for a few minutes until thickened to your liking.

Conclusion

This Instant Pot Garlic Brown Sugar Chicken is the perfect blend of sweet, savory, and aromatic flavors, made incredibly easy with the convenience of your Instant Pot. The tender chicken thighs soak up the rich garlic and herb-infused sauce, creating a comforting dish that’s wonderful for any night of the week. With simple ingredients and minimal prep, this recipe is a fantastic way to elevate your dinner routine without spending hours in the kitchen. Give it a try, and you might just find your new favorite chicken recipe!