Deliciously tender chicken thighs with a sweet and spicy glaze.
Spicy chicken thighs cooked in the Instant Pot in a mixture of honey, soy sauce, and garlic make an easy weeknight meal that's ready in about 30 minutes. The sticky sauce is delicious and goes great over stir-fried veggies, lo mein noodles, or rice.
Ingredients
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup honey
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- freshly ground black pepper to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 1 tablespoon water
- 2 teaspoons cornstarch
Directions
- Step 1:Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot). Add chicken thighs and turn to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Step 2:Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken thighs to a plate and keep warm.
- Step 3:Select Sauté function. Stir together water and cornstarch in a small bowl; add to the pot. Cook and stir until sauce has thickened and reduced, about 5 minutes.
- Step 4:Return chicken thighs to the pot and toss to coat in hot sauce.
