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January 27, 2021

Instant Pot Huli Huli Chicken

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Instant Pot Huli Huli Chicken—an easy recipe for dump and go sweet and savory chicken thighs.

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Note: the SLOW COOKER instructions are in the recipe card below

Instant Pot Huli Huli Chicken

Instant Pot Huli Huli Chicken

Wow! I wasn’t expecting such flavorful chicken from this easy dump and go recipe. It turned out marvelously and all the chicken was eaten before the end of the night. Which means there was a piece left but around 9 pm my son needed his second dinner. It’s a thing. Especially when you are 12 and have a metabolism that’s through the roof. We are all super jelly of him. He eats more than anyone I know and has a flat stomach.

Traditionally huli huli chicken is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken over mesquite wood, and basting it with a sweet huli-huli sauce. While that sounds ABSOULUTELY amazing if you’re in a hurry and don’t have the time or energy for the grill this Instant Pot or Crockpot version is super tasty.

What should I serve with Instant Pot huli huli chicken? I served mine with brown rice and steamed frozen veggies. Another choice would be to serve over cauliflower rice or make Instant Pot fried rice. My favorite hack lately is to make the steamable bags of veggies. All you do is throw them in the microwave for 5 minutes. This makes veggies happen more often at my house. Convenience wins. They were on sale last week at Smiths for $1.00 each. I stocked up.

Can I make pot-in-pot rice at the same time? If you have room in your Instant Pot you can definitely make pot-in-pot rice (my chicken was frozen and there wasn’t enough room to make rice). Just place a tall trivet* in the pot and the pan with rice and water on top of the trivet. Cover the pan. Usually I use this pan for pot-in-pot rice.*

Can I use another cut of chicken? I loved the chicken thighs with this recipe. They soaked up the marinade and stayed moist and fork tender in the Instant Pot. Many of you will probably want to try chicken breasts. They’ll work fine. They won’t be as moist and tender though. I would cook them 12 minute for fresh and 15 minutes for frozen. Bone-in chicken legs or thighs will also work well. Cook them for the same amount of time as boneless thighs.

More Easy Instant Pot Chicken Recipes…

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Instant Pot Garlic Lime Chicken

Instant Pot Chicken “Spareribs”

  • no time to cook chicken
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  • general tso’s chicken
  • chicken spareribs
  • honey garlic chicken and veggies

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Instant Pot Huli Huli Chicken

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Instant Pot Huli Huli Chicken


★★★★★

4.7 from 10 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes (plus 10 minute NPR)
  • Total Time: 11 minute
  • Yield: 4–6 servings 1x
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Description

An easy recipe for dump and go sweet and savory chicken thighs.


Ingredients

Scale
  • 2 1/2 – 3 pounds boneless, skinless chicken thighs (frozen is okay)
  • 1/4 cup brown sugar
  • 6 Tbsp ketchup
  • 6 Tbsp reduced sodium soy sauce
  • 1/4 cup chicken broth
  • 1 1/2 tsp minced fresh gingerroot
  • 1 tsp minced garlic

Instructions

Instant Pot Instructions:

  1. Add chicken into Instant Pot.
  2. In a small bowl whisk together the brown sugar, ketchup, soy sauce, broth, ginger and garlic. Pour the mixture over the top of the chicken. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for fresh chicken or 18 minutes for frozen chicken. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
  4. Place chicken on a platter. If desired, reduce down the sauce in the Instant Pot by turning Instant Pot to the sauté setting and letting it boil for about 5 minutes. 
  5. Serve chicken with extra sauce. 

Slow Cooker Instructions:

  1. Add chicken into slow cooker.
  2. In a small bowl whisk together the brown sugar, ketchup, soy sauce, broth, ginger and garlic. Pour the mixture over the top of the chicken. 
  3. Cover and cook on low for 4-6 hours.
  4. Serve chicken with extra sauce. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 or 3 quart pot with no changes. 

  • Category: Chicken
  • Method: Instant Pot or Slow Cooker

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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Instant Pot Huli Huli Chicken

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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59 Comments Filed Under: All Recipes, Can Be Gluten Free, Chicken, Dump and Go, Instant Pot, Slow Cooker Tagged With: 10 ingredients or less

Recommendations

Comments

  1. Jaime says

    February 28, 2023 at 4:58 pm

    Delicious. l used a cornstarch slurry to thicken sauce, boiling didn’t work. This took a long time to make.

    ★★★★★

    Reply
  2. Cathy Williams says

    June 13, 2021 at 7:14 pm

    Made this for supper tonight. So easy and soooooooooo yummy. Also made coconut jasmine rice in the IP, before the chicken (prepped for the chicken while the rice was cooking) and finished off with coconut cream pudding for dessert. A nice light supper for a hot summer night.

    ★★★★★

    Reply
    • Karen says

      June 14, 2021 at 3:27 pm

      Yum that sounds so great! Glad you enjoyed it!

      Reply
  3. Rhonda Bagg says

    April 5, 2021 at 3:07 pm

    I made this for dinner Friday night for my husband and me. I kind of snuck this in on him because he DOES NOT LIKE DARK MEAT (I do). Guess what? He absolutely loved it! And so did I!
    In his own words – “You have finally converted me! The thighs were so tender and delicious, and the sauce was awesome!” He was even bragging about it the next morning. Made it with white rice and broccoli. Delicious! As are all of your recipes we have tried! Thank you!!

    Reply
    • Karen says

      April 6, 2021 at 1:14 pm

      Haha I’m so glad you “tricked” him! I am a huge lover of dark meat. It is the best!

      Reply
  4. Mary says

    March 24, 2021 at 9:42 pm

    Made this tonight and it was absolutely amazing! Followed the recipe to a tee! It was perfect! Will put in my dinner rotation! Thanks Karen ❤️

    ★★★★★

    Reply
    • Karen says

      March 25, 2021 at 3:00 pm

      You’re welcome Mary! 😊

      Reply
  5. Brenda Costanza says

    February 2, 2021 at 5:42 pm

    I made this Huli Huli chicken it was the best after I dished it out I put fresh pineapple 🍍 on top my Grandson and his wife loved it. I use my instapot and your recipes a lot and tell everyone

    ★★★★★

    Reply
    • Karen says

      March 23, 2021 at 10:48 am

      I’m so glad it turned out well! Thanks for sharing the IP love!

      Reply
  6. Beth says

    January 31, 2021 at 12:28 pm

    I doubled the sauce ingredients for a couple reasons, but really it’s because 3/4 cup is so much quicker to measure than 6 Tbsps., and I get a little neurotic about burn messages, not that you’re not 100% trustworthy, Karen. 🏆

    At the end I removed the chicken to let the sauce boil down, but ended up adding a little cornstarch slurry (impatient cook). It thickened just a bit. I used Ginger People’s jarred minced ginger and next time will add a more, but the chicken was extremely tender with really nice flavor. Thank you!

    ★★★★★

    Reply
    • Karen says

      February 1, 2021 at 10:52 am

      Thanks so much for sharing your experience Beth! This is helpful.

      Reply
  7. Elizabeth says

    January 30, 2021 at 2:09 pm

    Ii made them for dinner last night with bone in thighs. I marinated them in the sauce all aft I forgot to thicken the sauce but found it unnecessary as the rice soaked it up. Thank you delicious

    Reply
    • Karen says

      February 1, 2021 at 11:07 am

      Good idea to marinate!!

      Reply
  8. Deborah Hilsenbeck says

    January 30, 2021 at 9:40 am

    Can I make pot in pot rice in this recipe and how long would i cook for,or use the same time.
    Sounds really good!

    ★★★★★

    Reply
    • Karen says

      January 30, 2021 at 1:46 pm

      Can I make pot-in-pot rice at the same time? If you have room in your Instant Pot you can definitely make pot-in-pot rice (my chicken was frozen and there wasn’t enough room to make rice). Just place a tall trivet on top of chicken in the pot and the pan with rice and water on top of the trivet. Cover the pan.

      Reply
  9. Angel says

    January 29, 2021 at 10:54 am

    I look forward to making this recipe, thank you!

    Reply
    • Karen says

      January 29, 2021 at 12:35 pm

      you’re welcome Angel!

      Reply
  10. Verna says

    January 27, 2021 at 3:48 pm

    She gives further instructions before the recipe that covers all your questions

    Reply
  11. Verna says

    January 27, 2021 at 3:44 pm

    She gives further instructions in her notes before the recipe

    Reply
  12. Amy says

    January 27, 2021 at 3:25 pm

    Lots of people asking about chicken breasts. I’m wondering too!

    Reply
    • Marc Sim says

      January 27, 2021 at 5:53 pm

      It’s in the article. Toward the top.
      There’s a section titled “Can I use another cut of chicken?”

      Reply
    • Deanna says

      January 28, 2021 at 5:29 am

      She already answered that in her details above the recipe.

      Reply
    • Karen says

      January 28, 2021 at 10:17 am

      Can I use another cut of chicken? I loved the chicken thighs with this recipe. They soaked up the marinade and stayed moist and fork tender in the Instant Pot. Many of you will probably want to try chicken breasts. They’ll work fine. They won’t be as moist and tender though. I would cook them 12 minute for fresh and 15 minutes for frozen. Bone-in chicken legs or thighs will also work well. Cook them for the same amount of time as boneless thighs.

      Reply
  13. Margaret says

    January 27, 2021 at 2:48 pm

    I was wondering about chicken breast too and I would do it in the slowcooker if it would be a change ?

    Reply
    • Deanna says

      January 28, 2021 at 5:28 am

      She already answered those questions in her details above the recipe.

      Reply
    • Karen says

      January 28, 2021 at 10:17 am

      Can I use another cut of chicken? I loved the chicken thighs with this recipe. They soaked up the marinade and stayed moist and fork tender in the Instant Pot. Many of you will probably want to try chicken breasts. They’ll work fine. They won’t be as moist and tender though. I would cook them 12 minute for fresh and 15 minutes for frozen. Bone-in chicken legs or thighs will also work well. Cook them for the same amount of time as boneless thighs.

      Reply
  14. Theresa Fisher says

    January 27, 2021 at 2:02 pm

    I wondered if there is enough thin liquid to avoid burn notice

    Reply
    • Karen says

      January 28, 2021 at 10:19 am

      Because chicken releases moisture I find that there is enough liquid to bring pot to pressure with no issues.

      Reply
      • Susan says

        January 29, 2021 at 11:40 am

        My 8-qt pot requires at least 2 cups of liquid… this isn’t even close. What do you suggest, PIP?

        Reply
        • Karen says

          January 29, 2021 at 12:32 pm

          I’d add in an extra 1/2 cup of broth and you should be fine. Reduce sauce down at the end to increase flavor.

          Reply
          • richv says

            February 6, 2021 at 8:13 am

            Made this last night. Wonderful! Used double amount of broth in 8 qt IP DUO and fresh boneless/skinless thighs. No burn notice. Wife had seconds (sure sign of great recipe).

          • Karen says

            February 8, 2021 at 2:24 pm

            NICE!!!

        • Tara says

          April 22, 2022 at 7:11 pm

          Another delicious recipe, thank you Karen! Folks, any recipe that Karen posts, DO NOT JUMP TO RECIPE!!! Please read her ENTIRE post as she provides helpful information regarding the recipe. Karen, is there a way to remove the “jump to recipe” button so people will be more than likely to read your entire post?

          ★★★★★

          Reply
          • Karen says

            April 23, 2022 at 9:30 pm

            Ahh thanks Tara! I think people would revolt if I removed that button 😉

  15. Debbie says

    January 27, 2021 at 1:56 pm

    Can you use the bottled Huli Huli sauce in lieu of making your own, and if so, how much would you use?

    Reply
    • Karen says

      January 28, 2021 at 10:19 am

      I am not sure. I’m thinking it would be too thick and probably cause the burn error message.

      Reply
  16. Nan says

    January 27, 2021 at 1:44 pm

    Don’t you need more liquid in order for it to come to pressure?

    Reply
    • Karen says

      January 28, 2021 at 10:21 am

      Because chicken releases moisture I find that there is enough liquid to bring pot to pressure with no issues.

      Reply
      • Nan says

        January 28, 2021 at 10:39 am

        Thank you! I look forward to making this in the very near future!

        Reply
      • Louise says

        January 31, 2021 at 4:41 pm

        Hi Karen, I,m a newbie to Instant Pot and am confused. You PIP video doesn’t require a lid for the rice. I started the cooking 5 min ago and now see that you recommend cover PIP rice with lid. I hope will be ok. Will let you know.
        Greetings from Ottawa Canada and love love your site. Many thanks and stay safe.

        Reply
        • Karen says

          February 1, 2021 at 10:40 am

          It’s fine either way with or without the lid!

          Reply
      • richv says

        February 6, 2021 at 8:18 am

        I’ve noticed that all frozen chicken parts bags say “may contain up to 15% …..”. Do you think this is where adequate liquid comes from?

        Reply
        • Karen says

          February 8, 2021 at 2:24 pm

          yep!

          Reply
  17. Beth says

    January 27, 2021 at 1:28 pm

    You’re singing my song – making it tomorrow. In one photo your chicken may look browned? If so, do you just place it under the broiler at the end for 5 minutes or so?

    Reply
    • Deanna says

      January 28, 2021 at 5:25 am

      It’s the sauce that is brown

      Reply
      • Beth says

        January 28, 2021 at 5:37 am

        Yes, that’s clear! 😀 Sometimes Karen puts chicken under a broiler for a few minutes after pressure cooking. (Once in a blue moon something isn’t noted if it’s not necessary.) You’re probably right but because of one photo thought I’d ask.

        ★★★★★

        Reply
    • Karen says

      January 28, 2021 at 10:21 am

      I didn’t broil them. It must just be the lighting on the pic!

      Reply
  18. Jo-Anne says

    January 27, 2021 at 1:18 pm

    Can you use bone in frozen chicken thighs? How long to cook then?

    Reply
    • Karen says

      January 28, 2021 at 10:22 am

      Bone-in chicken legs or thighs will also work well. Cook them for the same amount of time as frozen boneless thighs as noted in the recipe.

      Reply
  19. JoElyn Blair says

    January 27, 2021 at 1:11 pm

    Can you use Chicken Breast?

    Reply
    • Karen says

      January 28, 2021 at 10:24 am

      Can I use another cut of chicken? I loved the chicken thighs with this recipe. They soaked up the marinade and stayed moist and fork tender in the Instant Pot. Many of you will probably want to try chicken breasts. They’ll work fine. They won’t be as moist and tender though. I would cook them 12 minute for fresh and 15 minutes for frozen. Bone-in chicken legs or thighs will also work well. Cook them for the same amount of time as boneless thighs.

      Reply
  20. Dawn says

    January 27, 2021 at 1:07 pm

    Can chicken brests be used? Any changes in cooking instructions?

    Reply
    • Amy says

      January 27, 2021 at 3:26 pm

      I’m wondering too!

      Reply
    • Karen says

      January 28, 2021 at 10:24 am

      Can I use another cut of chicken? I loved the chicken thighs with this recipe. They soaked up the marinade and stayed moist and fork tender in the Instant Pot. Many of you will probably want to try chicken breasts. They’ll work fine. They won’t be as moist and tender though. I would cook them 12 minute for fresh and 15 minutes for frozen. Bone-in chicken legs or thighs will also work well. Cook them for the same amount of time as boneless thighs.

      Reply
      • Kai says

        January 28, 2021 at 12:01 pm

        Hi Karen,

        I’ve lived on the Islands and I have to report that your Huli sauce is inaccurate. Also you state that Huli Huli is grilled over Mesquite. This is completely inaccurate. After soaking in a non ketchup based sauce without garlic, the chicken is smoked and grilled over Ohia wood. No mesquite grows on the islands. Might want to consider using Hawaiian Foods Huli Huli sauce as a base next time!! And doing more research on such a treasured cooking tradition of HHC. Mahalo Nui.

        Aloha,
        Kai

        ★★

        Reply
        • Beth says

          January 29, 2021 at 6:21 pm

          Karen already responded to a question that using Huli Huli sauce will likely be too thick for the Instant Pot, which could cause a burn error. She kindly and extremely patiently answers questions – see the same answer to one question repeated multiple times above – and is always willing to correct or add to a recipe.

          ★★★★★

          Reply
        • Karen says

          January 30, 2021 at 1:48 pm

          Haha! Sorry about the inaccuracy. I got that from wikipedia but should have looked further. I will correct.

          Reply
          • Helen says

            June 17, 2021 at 12:38 pm

            Karen, my hubby and I were in Hawaii years ago for our 20th anniversary. We took an all day trip to one of the “lesser visited” islands which included hamburgers cooked over a fire on the beach. They were sooooo good that we just had to ask what kind of wood they were using. You guessed it. Their reply, “Mesquite, it grows here on the island.” That cracked us up because we were from western OK…..where we considered it a trash wood. LOL (That was 36 yrs ago. Maybe they used it all up? lol)

          • Karen says

            June 19, 2021 at 8:46 am

            Interesting!!! I’m not sure?!?

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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