Freezer Meal Recipes / Dinner / Instant Pot Honey Glazed Chicken Thighs

Instant Pot Honey Glazed Chicken Thighs

Spice rubbed chicken thighs are pressure cooked in a tangy sauce and finished off as a glaze.
4 Servings Meet The Cook Tricia's Whole30 Journey Print
Instant Pot Honey Glazed Chicken Thighs

Ingredients

  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Chili Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Garlic Powder
  • ½ cups Honey
  • 2 tablespoons Apple Cider Vinegar
  • ½ cups Water
  • 1 pound Chicken, Thighs, Boneless/Skinless

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 8 ounces
  • 251 Calories
  • 10g Fat
  • 0g Sat Fat
  • 0mg Cholesterol
  • 483mg Sodium
  • 88mg Potassium
  • 37g Carbs
  • 1g Fiber
  • 35g Sugar
  • 32g Protein
  • 9 WW+ Points
  • 9 SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic powder together and set aside.
  3. Mix honey, cider vinegar and water. Set aside.
  4. Untuck the chicken thighs so they lie flat.
  5. Cover all sides in seasoning and place the chicken in the inner pot.
  6. Pour the honey mixture over the chicken.
  7. Lock the lid in place and seal the steam nozzle.
  8. Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes.
  9. Natural release for 5 minutes then quick release any remaining pressure.
  10. Serve the chicken with the excess glaze.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic powder together and set aside.
  2. Mix honey, cider vinegar and water. Set aside.
  3. Untuck the chicken thighs so they lie flat.
  4. Cover all sides in seasoning and divide the chicken among the indicated number of freezer containers.
  5. Pour the honey mixture over the chicken.
  6. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place the frozen contents inside the inner pot.
  3. Saute for 5 minutes.
  4. Lock the lid in place and seal the steam nozzle.
  5. Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes.
  6. Natural release for 5 minutes then quick release any remaining pressure.
  7. Serve the chicken with the excess glaze.

43 Comments

Join the discussion
  1. Hi, This looks amazing! I was getting ready to make this and plugged it in to MasterCook. The nutrition information (which they get from the USDA nutrition database if I recall correctly) is completely different. The only difference is that I just used skinless chicken thighs in the ingredients, but even with the bone in that would make it less calories per serving. I’m getting 218 calories for 1 serving (436 for 2 servings). I see that your nutrition information is for 8 ounces, so I would assume that would be 2 servings? Or is the liquid amount throwing it off somehow? I wouldn’t think it would because MasterCook assumes you’re going to eat 100% of the ingredients. Anyway, no big deal… I was just curious.
    Love the site! Thank you for your hard work 🙂

    1. Thank you so much! Our MenuBuilder team re-ran the nutrition information and updated this recipe accordingly. Happy cooking!

  2. Please add that you must reduce the sauce on high sauce for about 10 minutes before it becomes a glaze. It’s completely watery when you first open the pot.

    1. Sure! Just be aware you may need to adjust your cooking time. We’d love to hear how they turn out! Enjoy!

  3. I’ve made this twice, even mixed bone in thighs and boneless. I cook for 18 minutes because I do a larger amount. Absolutely fabulous! I could eat this every week.

  4. I made this tonight, it was delicious – this one’s a keeper! As a couple of other commenters noted, I needed to boil the sauce on the sautée function for several minutes after he chicken was done to reduce it to a thicker consistency. I think the next time I make it I’ll try reducing the water to 1/4 cup, as the chicken releases a lot of moisture as it cooks. It was pretty spicy, too – which was fine, as we like spicy food, but if I were going to serve it to company, I’d reduce the amount of red pepper flakes, and maybe the paprika too. I’m glad I used smoked paprika, instead of the hot Hungarian paprika I often use!

  5. Those who made this…..Did you use an inner pot inside the main pot on a trivit or cook everything in the main pot?
    I want to try this tonight as my FIRST IP meal.

    Has anyone adapted the recipe to cook rice along with this?

  6. My first IP meal was a success! I just made this and the chicken melted in your mouth! This is definitely a keeper.

  7. I made this today! It is absolutely delicious. The red pepper flakes gives it the appearance of a crust. I will definitely make it often. I didn’t reduce the sauce. I thought it was good like that!

  8. I made this last night and it was delicious. I have the 7 quart insta pot and did 4 pounds of boned in chicken thighs. Since the recipe above was using 1 pound of chicken thighs (boneless), I did try it with quadruple the measurements of the ingredients. That worked well with the spices and such. The only problem was that the reduction phase (after you pulled out the chicken) was about 30 minutes to reduce the liquid to a glaze. My questions to the group: did I need to quadruple the water (from 1/2 cups to 2 cups) since it seems the chicken added fair amount of water itself? If it is required, as a new cook, what can I do with the chicken so it doesn’t get cold or dry out while the sauce is getting reduced?

    1. I wouldn’t increase the water that much. I would maybe increase it to .75 cup or at max 1 cup. If it takes a little additional time to reduce – you could plate the chicken covered with foil. I hope this helps!

  9. I made this as written in my 3 quart mini with locally harvested honey. I reduced the sauce as recommended by other readers. it turned out so well, I can’t wait to make it again. Thanks for sharing

  10. Made this for dinner using bone in thighs. Sautéed them first in the instant pot. Used the poultry setting to cook for 15 minutes. My family loved them and they came together so quickly.

  11. Can someone please tell me if they have tried to sear/brown the chicken first? I would like some caramelization first. Also, my model of the IP doesn’t have a poultry setting. The next best option I guess is the meat/stew. Or maybe manual? I am hoping to make this tomorrow, so hope for a speedy reply. Thanks 🙂 Christine

    1. I have seared on the stove first before and then added meat to the IP. I would use manual setting. Let us know how it goes!

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