Instant Pot Honey Chicken Thighs
The ultimate comfort food, Instant Pot Honey Chicken Thighs is a delicious and easy weeknight dinner that satisfies cravings. Tender chicken thighs are coated in a sweet and savory honey sauce, making it a dish you'll want to make again and again. Perfect for busy families or gatherings, this recipe is sure to impress!
Equipment
- Instant Pot
Ingredients
- 1½ pounds pounds chicken thighs bone-in skin-on
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- ½ cup water
- ¼ cup honey
- 1 pound baby potatoes halved, if the potatoes are small then leave whole
- 1 pound green beans trimmed and cut in half
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Start by pressing the SAUTE button on your Instant Pot. Add olive oil and half of the butter. Allow the butter to melt, creating a flavorful base for your chicken.
- Carefully place the chicken thighs skin-side down in the pot. Season with salt, pepper, and paprika. Brown the chicken for 2 to 3 minutes, then flip it and cook for an additional minute. This step is crucial for developing a rich flavor.
- Once browned, remove the chicken from the pot and set aside. Switch the Instant Pot OFF to begin the next stage.
- Add the minced garlic and sauté for about 30 seconds until fragrant. Then pour in the water. Use a wooden spoon to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds incredible flavor to your sauce.
- Stir in the honey and the remaining butter. Return the browned chicken thighs to the pot, nestling them in the sauce.
- Next, add the baby potatoes to the pot. Ensure everything is mixed well so the potatoes absorb the sauce's flavor.
- Secure the lid on the Instant Pot. Make sure the vent is set to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 8 to 10 minutes at high pressure. The Instant Pot will take around 6 to 7 minutes to come to pressure.
- When the cooking program ends, quickly release the steam. Be careful during this step!
- Once the steam has released and the pin drops, remove the lid. Add the green beans to the pot and secure the lid once again.
- Repeat the PRESSURE COOK/MANUAL setting once more, this time setting the cooking time for 0 minutes at high pressure. The Instant Pot will come to pressure again and finish cooking the beans perfectly.
- After the cooking cycle ends, quickly release the steam and remove the lid. Now, to thicken the sauce, move the vegetables to one side, exposing the sauce.
- Press the SAUTE setting again and mix in a slurry made from the cornstarch and the additional water. Stir constantly until the sauce thickens, which should take about a minute.
- Once thickened, switch OFF the sauté setting and gently mix all the ingredients together so the sauce coats everything well.
- Serve hot and enjoy your delicious Instant Pot Honey Chicken Thighs with family and friends!
Notes
- Tip 1: Store leftovers in a sealed container in the fridge for up to 2 days. Reheat in the microwave or the oven until heated through.
- Tip 2: These chicken thighs can last up to three months in the freezer. Be sure to label your containers with the date.