Instant Pot Orange-Honey Chicken Thighs Recipe2022-04-27
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Saturated Fat4.1 g
Trans Fat0 g
Unsaturated Fat2.4 g
Instant pot orange-honey chicken thighs recipe. Bone-in and skin-on chicken thighs or chicken breasts with orange juice, dry white wine, fresh rosemary, and honey cooked in an instant pot. You may also like Pressure Cooker Chicken Breasts with Sweet Wine and Herbs:
Pressure Cooker Chicken Breasts with Sweet Wine and Herbs Recipe
makes 4 servings
Ingredients: 1 tablespoon (15 ml) unsalted butter, softened, 1 tablespoon (15 ml) olive oil, 4 skin-on and bone-in chicken breasts, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 small red onion, peeled and chopped, 1/2 cup (125 ml) sweet white wine, 1/4 cup (60 ml) reduced-sodium fat-free chicken broth, 2 tablespoons (30 ml) chopped fresh parsley leaves,1 teaspoon (5 ml) stemmed fresh thyme leaves, 1 bay leaf, 1/4 cup (60 ml) heavy (double) cream
Instructions: Melt butter in olive oil in a 6-quart (6 L) instant pot over medium-high heat. Season chicken breasts with salt and black pepper. Place two chicken breasts, skin-side down into the pot. Cook until browned, turning once, for about 5 minutes. Repeat with remaining chicken breasts. Add chopped red onion to the pot and cook stirring constantly, for about 3 minutes.
Pour in sweet white wine, scraping up any browned bits in the pot. Pour in chicken broth, then stir in chopped fresh parsley, thyme, and bay leaf. Return cooked chicken breasts with any accumulated juices to the pot, placing the meat skin-side up.
Close the pressure cooker and lock the lid. Set burner pressure to high heat. Then the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 12 minutes.
Open the pressure cooker, using the Quick Release method. Discard the bay leaf. Using tongs, transfer cooked chicken breasts to serving bowls. Keep warm.
Set the instant pot over medium heat. Bring the sauce to a simmer. Stir in heavy cream and cook for a further 1 minute, stirring often. Spoon creamy sauce over chicken breasts. Serve immediately.
Instant Pot Orange-Honey Chicken Thighs Recipe
- 2 tablespoons (30 ml) unsalted butter
- 4 bone-in and skin-on chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) freshly squeezed orange juice
- 1/2 cup (125 ml) dry white wine
- 4-inch (10 cm) fresh rosemary sprig
- 1 tablespoon clear honey
- 1/2 tablespoon potato starch
- sesame seeds
In a 6-quart (6 L) instant pot turned to the sauté function, melt butter over medium heat. Season chicken thighs with salt and black pepper. Place half of them, skin-side down in the cooker. Cook until browned, turning once, for about 5 minutes. Remove cooked chicken thighs from the pot and transfer to a large bowl. Keep warm. Brown the remaining half of the thighs and leave them in the pressure cooker.
Return reserved cooked chicken thighs to the cooker, placing them skin-side up. Pour the orange juice and dry white over the chicken. Top with rosemary sprig and drizzle with honey.
Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Open the pressure cooker, using the Quick Release method. Discard the rosemary sprig. Using tongs, remove chicken thighs from the pressure cooker and transfer to serving plates.
In a small mixing bowl, dissolve combine potato starch and 1/2 tablespoon water. Mix until potato starch dissolved completely.
Switch the instant pot to the sauté mode. Bring sauce to a simmer, then stir in the potato starch mixture, stirring constantly, for about 20 seconds. Pour the sauce over the chicken thighs. Sprinkle with sesame seeds and serve immediately.