Instant Pot Garlic Brown Sugar Chicken
This Instant Pot Garlic Brown Sugar Chicken is a quick and flavorful dinner featuring tender chicken thighs cooked in a savory garlic and sweet brown sugar sauce. Perfect for busy weeknights, it combines ease and deliciousness in one pot.
Servings: 4 servings
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
Instructions
- 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.
- 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.
- Add the crushed garlic cloves to the Instant Pot and sauté for about 30 seconds until fragrant, being careful not to burn them.
- 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.
- Stir in the brown sugar and honey until dissolved. Then sprinkle in the dried oregano, basil, and thyme. Mix well to combine.
- 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.
- 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.
- 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.
- 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.
Equipment
- Instant Pot
- Wooden Spoon
- Paper Towels
Notes
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. For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into sauce while sautéing. Don’t skip the natural pressure release step. Adjust brown sugar and honey to taste. Fresh herbs can be used for added brightness. Variations include adding red pepper flakes for heat, swapping herbs, adding vegetables, or substituting honey with maple syrup or agave nectar. Boneless thighs cook faster (8 minutes).