Instant Pot Honey Garlic Chicken Thighs
The ultimate comfort food, Instant Pot Honey Garlic Chicken Thighs are sweet, savory, and incredibly easy to make. Perfect for busy weeknights, this dish combines tender chicken thighs with a rich honey garlic sauce that will have everyone asking for seconds. You'll want to make it tonight!
Equipment
- Instant Pot
- Grater
- Skillet
- Oven
- Whisk
- Mixing Bowl
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1 1/2 lbs chicken thighs bone in and skin on
- 1 tablespoon sesame oil
- 1/2 cup low sodium soy sauce or gluten free Tamari sauce
- 3/4 cup water
- 1/2 cup honey
- 1 tablespoon garlic minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon sesame seeds
- chopped green onion
Instructions
- Start by gathering all your ingredients. In a medium bowl, combine the sesame oil, soy sauce, water, honey, minced garlic, ginger, and red pepper flakes. Whisk them together until well combined. You’ll want to ensure the honey is fully dissolved into the mixture.
- Now, it's time to marinate the chicken thighs. Place them in a large bowl or a ziplock bag and pour the sauce over them. Make sure every piece is well coated. Let it marinate for at least a few hours, or even overnight if you have time, to really let those flavors soak in.
- When you’re ready to cook, open your Instant Pot and add the marinated chicken along with the sauce. Make sure the chicken is in a single layer on the bottom of the pot.
- Close the lid of the Instant Pot and ensure the valve is sealed. Select the manual setting and cook on high pressure for 15 minutes. This is where the magic happens; the chicken will become incredibly tender.
- Once the cooking time is up, let the pressure release naturally for about 10 to 15 minutes. This step is crucial for juicy chicken. Afterward, you can manually release any remaining pressure.
- While the chicken is resting, preheat your oven broiler. Line a baking sheet with parchment paper. Carefully remove the chicken thighs from the Instant Pot and place them on the prepared baking sheet.
- Before broiling, brush the chicken with some of the sauce from the Instant Pot. Then, place the baking sheet under the broiler for 2 to 5 minutes on each side. Keep a close eye on them to avoid burning.
- While the chicken is under the broiler, make a cornstarch slurry. In a small bowl, mix the cornstarch with water until smooth.
- Turn the Instant Pot to the sauté function and pour in the cornstarch slurry. Stir it into the remaining sauce and simmer for 2 to 3 minutes, allowing it to thicken. You’ll see the sauce change from a thin texture to a luscious glaze.
- Once thickened, serve your beautifully broiled chicken thighs over a bed of rice or noodles, drizzling the sauce generously on top. Garnish with sesame seeds and chopped green onions. Enjoy the delightful explosion of flavors!
Notes
- Tip 1: Store any leftover chicken in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze the marinated chicken before cooking. Just let it thaw in the fridge overnight before cooking.
- Tip 3: Serve with steamed vegetables or a fresh salad for a complete meal.
- Tip 4: Try adding vegetables like bell peppers or broccoli into the pot along with the chicken for a one-pot meal.
- Tip 5: Adjust the level of heat by increasing the red pepper flakes or adding Sriracha to the marinade.