Instant Pot Brown Sugar Garlic Chicken is an easy, family-friendly pressure cooker dinner that’s rich in flavor and ready in about 30 minutes.
Instant Pot Brown Sugar Garlic Thighs
This comforting recipe highlights bone-in, skin-on chicken thighs cooked in the Instant Pot and finished with a glossy brown sugar and garlic glaze. Thighs stay juicy and flavorful when pressure cooked, and the quick broil at the end delivers a beautiful caramelized finish. It’s a simple weeknight meal that tastes like it took much longer to prepare.
The sauce combines minced garlic, brown sugar and savory seasonings to create a balanced glaze that clings to the chicken. Serve the thighs over steamed rice or alongside roasted vegetables for a complete meal. Leftovers reheat well and are just as tasty.
How long to cook chicken in the pressure cooker?
Pressure cooking speeds up preparation while keeping meat tender. For average-sized bone-in thighs, cook on high pressure for 10 minutes. Adjust time for larger pieces or different cuts.
General Instant Pot times (fresh or thawed):
- Wingettes and drumettes – 5–7 minutes
- Whole wings – 6–8 minutes
- Drumsticks and thighs – 8–10 minutes
- Breasts – 10–12 minutes
If using frozen chicken, add extra cooking time and ensure the meat reaches a safe internal temperature. Frozen poultry methods differ; allow for additional time when starting from frozen.
How to cook Instant Pot Brown Sugar Garlic Chicken
- Use bone-in, skin-on chicken thighs for best flavor and juiciness, though other cuts can work.
- Add at least 1/2 cup of liquid to the pot so it can come to pressure; this recipe uses chicken broth.
- Brown the thighs briefly on saute to develop color, then arrange on a trivet inside the pot.
- Pressure cook on High for 10 minutes, followed by a 5-minute natural release and then a quick release of remaining pressure.
- Remove the chicken to a baking sheet, mix the sauce ingredients and spoon the glaze over the thighs.
- Broil just long enough to caramelize the glaze and crisp the skin—watch carefully to avoid burning.
Can you make this dish in the slow cooker?
Yes. The slow cooker is a great alternative if you prefer low-and-slow cooking. The chicken becomes very tender and flavorful. For a crockpot version, cook on low for several hours until the meat is tender and falls from the bone.
What to serve with Instant Pot Brown Sugar Garlic Chicken?
This chicken pairs beautifully with steamed white or brown rice and roasted or steamed vegetables such as asparagus or Brussels sprouts. Roasted or mashed potatoes also make great sides. Pick your favorite starch and veggies for a balanced plate.
How to freeze Instant Pot Brown Sugar Garlic Chicken
Allow the chicken to cool completely, then transfer to an airtight container or freezer-safe bag and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently in the oven, microwave or on the stovetop until warmed through.
More pressure cooker recipes to try
- Crack Chicken
- Beef Stew
- Whole Pressure Cooker Chicken
- Szechuan Chicken
- Cream of Mushroom Soup
Recipe tips and notes
- A 6-quart Instant Pot works well for this recipe; choose a larger 7-quart model if you plan to double the recipe.
- You can substitute other chicken cuts like breasts or drumsticks; adjust cook times accordingly.
- For heat, add jalapeño or red pepper flakes to the sauce.
- Use fresh minced garlic for the best flavor rather than jarred garlic.
- Garnish with chopped green onions and sesame seeds for color and texture.
- Broiling after pressure cooking crisps the skin and caramelizes the glaze—just a few minutes is all it needs.
Instant Pot Brown Sugar Garlic Chicken
Ingredients
- 4 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
Sauce:
- 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 and sesame seeds
Instructions
- Select Sauté on the Instant Pot, choose High and wait until the display reads HOT.
- Add canola oil. Once hot, brown the chicken thighs on both sides about 3 minutes per side until golden. Brown in batches if needed and set aside.
- Pour chicken broth into the pot and use a wooden spoon to scrape any browned bits from the bottom.
- Season with salt and pepper and place a trivet inside the pot. Arrange the chicken on the trivet, skin side up.
- Close and lock the lid, set the valve to sealed, select High Pressure and set the timer for 10 minutes.
- When cooking finishes, allow a 5-minute natural pressure release, then manually release any remaining pressure.
- Preheat the oven broiler. Line a baking sheet with foil and lightly oil it. Transfer the chicken skin side up to the sheet.
- In a small bowl, combine sauce ingredients and add 2 tablespoons of the cooking liquid. Spoon the sauce over the chicken.
- Broil for about 5 minutes until the glaze is caramelized and the skin is golden—watch closely to prevent burning.
- Garnish with chopped green onions and sesame seeds and serve.
Nutrition
Carbs: 14 g |
Protein: 18 g |
Fat: 37 g
