This pressure cooker chicken dish combines sweet brown sugar with pungent garlic for a rich, savory glaze. It is a fast, family-friendly meal that delivers tender, juicy results in under 30 minutes.
List of ingredients
- 4 chicken thighs (bone-in and skin-on) – provides maximum juiciness and flavor.
- 2 tablespoons canola oil (or vegetable oil) – used for searing the skin.
- 1/2 teaspoon Kosher salt – or adjust to your personal preference.
- 1/4 teaspoon ground black pepper – or adjust to your personal preference.
- 1 cup chicken broth – provides the necessary liquid for pressure cooking.
- 6 cloves garlic (minced) – for a pungent, aromatic base in the sauce.
- 1/4 cup light brown sugar (packed) – creates the sweet, caramelized glaze.
- 3 tablespoons sesame oil – adds a toasted, nutty depth to the flavor.
- 1 tablespoon hot sauce (optional) – adds a subtle heat to balance the sugar.
- 1 teaspoon smoked paprika – gives a hint of smokiness to the finish.
- Chopped green onions – used for a fresh, colorful garnish.
- Sesame seeds – used for a crunchy, decorative garnish.
step-by-step instructions
- Prepare the Pot: Select the Saute function on the Instant Pot, set the temperature to High, and wait for the display to read HOT.
- Brown the Meat: Add the canola oil to the pot. Once heated, brown the chicken thighs on both sides for about 3 minutes until they are golden brown, working in batches if necessary, then set them aside on a plate.
- Deglaze the Bottom: Pour the chicken broth into the pot. Use a wooden spoon to scrape the bottom thoroughly to remove any browned bits of food.
- Set up the Trivet: Stir in the salt and pepper, then place the metal trivet inside the pot.
- Position Chicken: Arrange the browned chicken thighs on the trivet with the skin side facing up.
- Pressure Cook: Close and lock the lid, set the valve to the sealed position, and select High Pressure for 10 minutes.
- Release Pressure: Once the timer finishes, allow for a 5-minute Natural Pressure Release before manually releasing any remaining steam.
- Prepare for Broiling: Turn on the oven broiler. Line a baking sheet with foil and lightly grease it with a small amount of oil.
- Transfer Meat: Remove the chicken from the Instant Pot and place the thighs skin side up on the prepared baking sheet.
- Mix the Glaze: In a small bowl, combine the minced garlic, brown sugar, sesame oil, hot sauce, and smoked paprika. Stir in 2 tablespoons of the remaining cooking liquid from the pot.
- Apply Sauce: Scoop and spread the glaze mixture evenly over the top of each chicken thigh.
- Broil: Place the chicken under the broiler for 5 minutes, or until the sauce is bubbly and golden brown, taking care not to burn the sugar.
- Finish and Serve: Garnish the finished chicken with chopped green onions and sesame seeds.
Expert Cooking Guidance
Use Fresh Garlic for Better Flavor
Always opt for fresh cloves of garlic rather than the pre-minced jarred version. Fresh garlic provides a sharper, more aromatic profile that stands up better against the strong sweetness of the brown sugar.
Searing for Enhanced Texture
Do not skip the initial browning step in the Saute mode. Searing the skin creates a Maillard reaction, which adds a complex depth of flavor and prevents the skin from becoming rubbery during the pressure cooking process.
Deglazing the Pot to Prevent Errors
Scraping the bottom of the pot after adding broth is a critical step. If browned food particles remain stuck to the bottom, the Instant Pot may trigger a “Burn” warning and stop the cooking cycle.
Ingredient Alternatives and Swaps
Substituting Chicken Thighs with Other Cuts
While bone-in thighs are recommended for moisture, you can use drumsticks or breasts. If using breasts, reduce the pressure cooking time to avoid drying out the meat, as they cook faster than thighs.
High Smoke Point Oil Alternatives
Canola oil is excellent, but avocado oil or grapeseed oil are great substitutes. These oils have high smoke points, which are necessary when searing meat on the High Saute setting.
Brown Sugar Substitutes
If you do not have light brown sugar, honey or maple syrup can be used. Be mindful that honey caramelizes faster under the broiler, so you may need to reduce the broiling time slightly.
Reducing the Heat Level
The hot sauce is optional and provides a mild kick. For those sensitive to spice, you can omit it entirely or replace it with a tiny pinch of smoked paprika for a different kind of warmth.
Flavor Variations
Adding a Spicy Kick
For a more intense heat, add sliced jalapeños or a teaspoon of red pepper flakes to the sauce mixture. This contrast prevents the dish from tasting too sweet and adds a modern twist to the recipe.
Citrus Infused Glaze
Squeeze a tablespoon of fresh lime or lemon juice into the glaze before brushing it on the chicken. The acidity cuts through the richness of the thighs and balances the sugars for a brighter taste.
Ginger Garlic Twist
Grate a tablespoon of fresh ginger into the sauce along with the garlic. This creates an Asian-inspired profile that pairs perfectly with the sesame oil and toasted sesame seed garnish.
Recommended Side Dishes
Grains and Starches
Serve this chicken over a bed of steamed jasmine or basmati rice to soak up the extra glaze. For a heartier option, mashed potatoes or roasted fingerling potatoes provide a comforting contrast.
Steamed or Roasted Vegetables
Roasted asparagus or Brussels sprouts are excellent pairings due to their earthy flavors. Alternatively, steamed broccoli or snap peas add a fresh, crisp element to the plate.
Fresh Palate Cleansers
A simple cucumber salad with rice vinegar, sesame oil, and a pinch of sugar cleanses the palate between bites. A shredded cabbage slaw with a light vinaigrette also works well to balance the richness.
Storage and Preservation
Refrigeration Guidelines
Store leftovers in a glass airtight container in the refrigerator for up to 4 days. Keeping the chicken in its remaining sauce will help maintain moisture during storage.
Freezing the Prepared Chicken
Ensure the chicken has cooled completely before transferring it to a freezer-safe bag or container. This dish can be frozen for up to 3 months without significant loss of flavor.
Safe Thawing Methods
Thaw frozen chicken by transferring the container from the freezer to the refrigerator 24 hours before you plan to eat it. Avoid thawing on the counter to ensure food safety standards are met.
Reheating Instructions
Oven Reheating for Crispy Skin
Preheat your oven to 350 degrees Fahrenheit and place the chicken on a baking sheet for 10 to 15 minutes. This method is superior for restoring the crispness of the skin and the stickiness of the glaze.
Microwave Method for Speed
Heat the chicken in short 1-minute intervals, flipping the pieces halfway through. Covering the dish with a damp paper towel prevents the meat from drying out under the microwave’s heat.
Planning and Preparation
Prepping the Sauce in Advance
You can whisk the sugar, garlic, oils, and paprika together in a jar up to two days before cooking. Store the mixture in the fridge and bring it to room temperature before applying it to the hot chicken.
Marinating the Meat
Season the chicken thighs with salt and pepper a few hours before cooking. This allows the salt to penetrate the meat, ensuring the chicken is seasoned deeply rather than just on the surface.
Common Issues and Solutions
Handling the Burn Notice
If your pot displays a “Burn” message, it usually means there is not enough liquid or there are burnt bits on the bottom. Add another 1/4 cup of broth and ensure the pot is thoroughly scraped.
Managing Overcooked Meat
Avoid increasing the pressure cooking time beyond 10 minutes for standard thighs. Over-pressuring can cause the meat to lose its structure and become too soft or mushy.
Fixing a Thin Sauce
If the final sauce feels too thin, you can simmer the remaining cooking liquid in a small saucepan before mixing in the sauce ingredients. This reduces the water content and concentrates the flavors.
Frequently Asked Questions
How long does the chicken take to cook?
The chicken thighs cook under high pressure for 10 minutes. Depending on the size of the thighs, you may see slight variations in tenderness, but 10 minutes is the standard for bone-in cuts.
Can I make this dish in a slow cooker?
Yes, you can adapt this for a crockpot. Place the ingredients inside and cook on low for 6 to 8 hours or on high for 3 to 4 hours, then follow the broiling step for the glaze.
Do I have to broil the chicken?
Broiling is optional, but it is highly recommended. It is the only way to caramelize the brown sugar and ensure the skin has a professional, restaurant-style finish.
Can I use frozen chicken?
Frozen chicken can be cooked in the Instant Pot, but the cooking time must be increased. Ensure the chicken pieces are separated and not frozen in one large block to ensure even heating.
Print
Instant Pot Brown Sugar Garlic Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Instant Pot Brown Sugar Garlic Chicken is the perfect family dinner easily made in the pressure cooker. It is rich and flavorful ready in about 30 minutes.
Ingredients
- 4 chicken thighs (bone-in, and skin-on)
- 2 tablespoons canola oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 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
- chopped green onions (for garnish)
- sesame seeds (for garnish)
Instructions
- Step 1: Select Saute on the Instant Pot, select temperature High and wait for the IP to read HOT.
- Step 2: Once Hot, add canola oil, wait for it a bit to heat up and brown chicken thighs on both sides for about 3 minutes, until golden brown.
- Step 3: Brown chicken in batches, set aside on a plate when done.
- Step 4: Once done, add broth to the pot and using a wooden spoon, scrape the bottom of the pot.
- Step 5: Add salt and pepper and place a trivet inside the pot.
- Step 6: Arrange the chicken on the trivet, skin side up.
- Step 7: Close the IP, lock it, point valve to sealed and select High Pressure. Input 10 minutes.
- Step 8: Once done cooking, do a 5 minutes Natural Pressure Release, after which release manually any remaining pressure.
- Step 9: Turn on oven broiler. Cover a baking sheet with foil and a little oil.
- Step 10: Remove chicken from the IP and arrange onto the prepared baking sheet, again skin side up.
- Step 11: In a small bowl mix all the Sauce ingredients, add 2 tablespoons of cooking liquid as well. Once combines, scoop the mixture over the chicken.
- Step 12: Broil for 5 minutes, or until golden brown, careful to not burn the chicken.
- Step 13: Serve garnished with green onions and sesame seeds.
Notes
Use a 6-qt or 7-qt Instant Pot. You can use chicken breasts or drumsticks as alternatives. For a spicier kick, add jalapeno or red pepper flakes. Always use fresh minced garlic for deeper flavor. Broiling at the end is recommended for a crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 13 g
- Sodium: 306 mg
- Fat: 37 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 110 mg