Instant Pot Brown Sugar Garlic Chicken
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
477 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Brown Sugar Garlic Chicken
Description
The Instant Pot Brown Sugar Garlic Chicken starts by seasoning bone-in, skin-on chicken thighs with salt and pepper, then searing them skin-side down to achieve a browned exterior. Garlic is sautéed briefly to release its aroma before adding chicken broth, brown sugar, apple cider vinegar, cayenne pepper, and additional salt. Pressure cooking the chicken for 8 minutes ensures the meat becomes tender while infusing it with the rich, slightly sweet and spicy sauce. After cooking, the sauce can be thickened by sautéeing to a glaze consistency, complementing the juicy chicken.
This dish pairs well with rice or vegetables, where the flavorful sauce can be served alongside. Making it in the Instant Pot speeds cooking and locks in flavor. Adjusting cooking times can help accommodate different sizes of chicken thighs, and additional heat can be introduced with chili flakes or sriracha. The method is flexible for stovetop or slow cooker adaptations, with simmering or slow cooking replacing pressure cooking steps.
For a crispy finish, using the Instant Pot broil function for a few minutes crisps the chicken skin after pressure cooking. Fresh parsley added before serving offers a bright, herbaceous accent to the rich dish.
Ingredients
- 1 1/2 - 2 lbs. (750g-900g) chicken thighs bone-in, skin-on
- salt
- black pepper ground
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 - 3/4 cup chicken broth
- 3 tablespoons brown sugar
- 1/2 teaspoon apple cider vinegar
- 3 dashes cayenne pepper
- 1/4 teaspoon salt or more to taste
- 1 tablespoon parsley chopped
Instructions
- Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown.Pro tip: You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.
- Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper, and salt.
- Cover the pot, select Manual, and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it’s too watery.
- Add the chopped parsley and serve immediately.
Notes
- You can use a slow cooker on high for 3 hours or stovetop simmer until tender if you don’t have an Instant Pot.
- Adjust pressure cooking time for larger chicken thighs—10 minutes often needed for regular size.
- For more heat, add red chili flakes or sriracha sauce to the sauce before pressure cooking.
- After pressure cooking, broil the chicken in the Instant Pot for 3-5 minutes to crisp skin if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 477kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 166mg | 55% |
| Sodium | 387mg | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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