Description
Juicy chicken thighs cooked in a sweet and savory honey garlic sauce, perfect for a quick and delicious dinner.
Ingredients
Scale
- 4–6 chicken thighs (bone-in skin-on)
- 1 tablespoon oil (canola or vegetable)
- to taste Salt and pepper
- ⅓ cup honey
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic (smashed and minced)
- Toasted sesame seeds
- Green onions (sliced)
Instructions
- Wash and trim excess fat from chicken and pat dry with a paper towel. Then season with salt and pepper.
- Turn Instant Pot to SAUTE function and add the oil. Let it heat for 2-3 minutes.
- While oil is heating, whisk together the honey, sesame seed oil, chili sauce, soy sauce, and garlic.
- Add to the Instant Pot chicken skin side down. Let it cook for 2-3 minutes to brown the skin.
- Take the chicken out and set it aside for a few minutes. Add a few tablespoons of water to the pressure cooker to deglaze it. Stir and make sure that there are no bits of chicken stuck to the bottom.
- Put the trivet in the Instant Pot and put the chicken on it.
- Pour the bowl of honey garlic sauce over the chicken.
- Put the lid on, making sure the sealing ring is in place and the pressure valve is closed. Set it on Manual, high pressure for 12 minutes.
- Once it is done cooking open the valve to do a quick pressure release.
- Place the chicken on a serving platter and pour the sauce over the top. Serve garnished with sesame seeds and green onions.
Notes
- For extra flavor, marinate the chicken in the honey garlic sauce for a few hours before cooking.
- This dish pairs well with steamed rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 thigh
- Calories: 250
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 100mg