Instant Pot Honey-Garlic Chicken Thighs Recipe2021-12-12
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(3 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat2 g
Trans Fat0 g
Unsaturated Fat0 g
Instant pot honey-garlic chicken thighs recipe. Boneless and skinless chicken thigh with soy sauce and honey cooked in an electric instant pot. This delicious chicken recipe adapted from https://sweetpeasandsaffron.com/instant-pot-honey-garlic-chicken/
What are the benefits of using an instant pot?
– The instant pot saves time.
– It is easy to make healthy meals.
– It is easy to clean up.
This recipe is a favorite among cooks and it will be one of yours too.
The Instant Pot chicken thighs recipe is truly the perfect dinner for when you have little time to prepare dinner but want to make a quick, easy, and delicious meal. It takes only 20 minutes in the Instant Pot to get it ready so you can enjoy this dinner right away!
You can cook this with or without skin on your chicken thighs, but we prefer to leave the skin on for more flavor. And with soy sauce, we use honey for an extra touch of sweetness that goes well with garlic. The cooking process will make all these ingredients meld together into the most flavorful dish you could imagine!
You may also like The Best Instant Pot Shrimp Curry or Pressure Cooker Italian Sausages with Onions and Peppers
Instant Pot Honey-Garlic Chicken Thighs Recipe
- 1/3 cup (80 ml) honey
- 1/3 cup (80 ml) low-sodium soy sauce
- 6 cloves garlic, peeled and minced
- 2 tablespoons apple cider vinegar
- 1½ tablespoons Worcestershire sauce
- 2 teaspoons sesame oil
- 2 pounds (960 g) boneless and skinless chicken thighs
- 2 tablespoons cornstarch
- 4 tablespoons water
- chopped green onions, for garnish
In a 6-quart (6 L) electric instant pot, combine the honey, soy sauce, garlic, vinegar, Worcestershire sauce, and sesame oil. Mix until smooth.
Add chicken thighs and turn to coat with the mixture.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
In a small mixing bowl, combine cornstarch and water. Mix until the cornstarch has dissolved completely. Stir the cornstarch mixture into the instant pot.
Switch the cooker to sauté mode. Simmer, uncovered, for 1-2 minutes, until thickened.
Remove the cooked chicken from the pot and transfer it to a serving plate. Pour the sauce over. Sprinkle with chopped green onions. Serve hot over the cooked rice.