Instant Pot Honey Soy Chicken Thighs Recipes

BEST INSTANT POT CHICKEN THIGHS WITH HONEY GARLIC SAUCE

Steps:

• First, use a few pieces of paper towel to remove as much moisture as possible from your chicken thighs.
• Next, turn on the Instant Pot's sauté feature. Add olive oil and then sear both sides of each chicken thigh for 2-3 minutes to give them a nice brown.
• While the chicken thighs are sauteing, prepare the honey garlic sauce. Mix together minced garlic, honey, soy sauce, and chili garlic sauce.
• Once the chicken thighs are done browning, turn off the sauté function and then pour on the honey garlic sauce. If your Instant Pot easily gets the burn notice often, feel free to use your trivet for your chicken. We have never gotten the burn notice when making this recipe, but feel free to use the trivet just in case.
• Close your Instant Pot and turn the valve to seal. Turn your Instant Pot to manual > high pressure > and set the timer for 5 minutes. It will take around 10 minutes for the pressure to build before it starts counting down from 5 minutes.
• When the timer goes off, quick release your Instant Pot by opening the valve.
• Remove the lid and then remove chicken thighs.
• Option to serve immediately and pour the sauce over the chicken thighs. Or, you have the option to thicken your sauce with a cornstarch slurry. To thicken, turn on the Instant Pot's saute feature (you need the heat to ignite the thickening agent). Then, whisk together cornstarch and water until the cornstarch dissolves to create a cornstarch slurry. Pour the slurry into the sauce and whisk until the sauce thickens.
• Pour the sauce over the chicken and serve with sesame seeds and your favorite grain and veggies.

INSTANT POT HONEY SOY CHICKEN THIGHS

Steps:

• Heat the Instant Pot using the Saute-Normal function. Season the chicken thighs lightly with salt and pepper.
• Add the olive oil to the Instant Pot. Once it is hot and fragrant, add the chicken thighs, skin side down. Allow the chicken thighs to cook for 3-5 minutes, or until the skin has started to crisp and turn golden brown. The chicken should release easily from the pan - if you have to pull, it's not ready to flip yet.
• Flip the chicken thighs over and cook for an additional minute.
• In a small bowl, combine the soy sauce, water, garlic, 1 teaspoon cornstarch, ginger, sesame oil, and sriracha. Pour the sauce over the chicken.
• Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook-Manual-High Pressure for 10 minutes.
• Once the Instant Pot has finished cooking, release the steam manually by switching the valve to the "venting" position.
• Note: Be careful! The vent will steam and may splatter.
• Remove the chicken thighs and turn the Instant Pot to the Saute-Normal function.
• Combine 2 teaspoons of the cooking liquid with the remaining 1 teaspoon of cornstarch. Add the slurry to the Instant Pot and whisk it to ensure no lumps of cornstarch remain. Cook 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon. Whisk in the honey and turn off the heat.
• Return the chicken thighs to the pot and coat them generously with sauce.
• Serve the chicken thighs with rice and additional sauce, if desired. Garnish with sesame seeds and green onions, if desired.
• Store any leftover chicken in an airtight container in the refrigerator.

INSTANT POT® HONEY-GARLIC CHICKEN

Steps:

• Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
• Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.