Honey Garlic Instant Pot Chicken Thighs
These Honey Garlic Instant Pot Chicken Thighs come together in 30 minutes with a sticky-sweet honey garlic sauce and Asian coleslaw.
Servings: 4 servings
Calories: 404kcal
Ingredients
- 1 tbsp sesame oil
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp gingerroot, minced
- 8 boneless skinless chicken thighs
- sesame seeds, for garnish
Cornstarch slurry
- 1 tbsp water
- 1 tbsp cornstarch
Asian coleslaw
- 1 package coleslaw mix
- 1 bunch scallions, chopped
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed except for cornstarch slurry and coleslaw.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Meanwhile, mix together cornstarch and water in a small bowl, and mix together ingredients for coleslaw.
- When chicken thighs are done, do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Remove chicken thighs from the pot, reserving sauce.
- Set Instant Pot to saute mode and add cornstarch slurry to sauce. Saute for 3-4 minutes until sauce has thickened, then pour sauce over thighs and serve with Asian coleslaw. Enjoy!
Video
Notes
Use a store-bought coleslaw mix to cut down on prep time.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave.
Freeze the chicken thighs raw or cooked for up to 4 months.
Nutrition
Calories: 404kcal | Carbohydrates: 22g | Protein: 47g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 1339mg | Potassium: 814mg | Fiber: 3g | Sugar: 16g | Vitamin A: 224IU | Vitamin C: 43mg | Calcium: 73mg | Iron: 3mg