|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||6%|
|Total Sugars 26g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken thighs are the hero of dinnertime. Cheap and easy recipes like this one save you from potential dinnertime woes. They are the reason you should always pick up boneless, skinless chicken thighs from the grocery, store even if you don't have a specific plan in mind for them.
The honey garlic sauce packs a punch and the Instant Pot saves time so you can prepare side dishes like roasted bok choy and coconut rice. You could even toss in a few halved baby potatoes and sliced carrots to the mix and let them cook alongside the chicken. Regardless of what you serve, these sweet, savory, salty chicken thighs with, they are sure to be a hit.
6 cloves garlic, minced
1/2 cup soy sauce
1/3 cup honey
1/4 cup ketchup
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 teaspoon mushroom powder
1/2 teaspoon onion powder
2 teaspoons canola oil
1 pound boneless, skinless chicken thighs (about 4)
Sesame seeds, for garnish
Green onion, sliced, for garnish
Gather the ingredients.
In a medium bowl, combine the garlic, soy sauce, honey, ketchup, rice vinegar, sesame oil, mushroom powder, and onion powder and whisk well to combine.
Turn on the sauté setting on the Instant Pot. Once hot, add the canola oil and coat the bottom. Add the chicken and brown the thighs on each side for about 2 minutes.
Add the honey garlic sauce to the pot and turn off the sauté setting. Lock the lid.
Set the pressure cooker/manual setting for 15 minutes. Once the cook time is up, allow the Instant Pot to naturally release the pressure for about 5 minutes and then manually release any remaining pressure.
Transfer the chicken to a serving plate and spoon sauce over the top or into a small serving dish on the side. Garnish with sesame seeds and sliced green onions and serve immediately.
- If you prefer skin-on chicken thighs, just preheat the Instant Pot on the sauté setting and brown the chicken for three to four minutes instead of two minutes per side. Don’t force the chicken to flip—if it still feels like it’s sticking to the bottom of the pot when browning, there is still more browning to do. The chicken should come off the bottom of the pan with ease when it’s ready and fully browned.
- Up the time to 20 minutes for bone-in chicken thighs.