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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Best Instant Pot Chicken Thighs with Honey Garlic Sauce Recipe

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This recipe for Best Instant Pot Chicken Thighs with Honey Garlic Sauce is from Jamie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. chicken thighs skin-on
1 1/2 T. olive oil
1 T. garlic, minced
1/3 cup honey
2 T. soy sauce or tamari sauce
1 tsp. chili garlic sauce
optional: corn starch slurry 1/2 T cornstarch and 1 T. warm water
1 tsp. sesame seeds, optional garnish
Directions:
Directions:
First, pat dry your chicken, removing as much moisture as possible. Next, turn on the Instant Pot's sauté feature. Add olive oil and then sear both sides of each chicken thigh for 2-3 minutes to give them a nice brown color. While the chicken thighs are sauteing, prepare the honey garlic sauce. Mix together garlic, honey, soy sauce and chili garlic sauce. Once the chicken is done browning, turn off the sauté function and then pour on the honey garlic sauce. If your Instant Pot easily gets the burn notice often, feel free to use your trivet for your chicken. Close your Instant Pot and turn the valve to seal. Turn your Instant Pot to manual, high pressure and set the timer for 5 minutes. When the timer goes off, quick release your Instant Pot by opening the valve. Remove the lid and then check temperature of chicken. They need to be at least 160 degrees, if they are you can remove them. If they are not, put the lid back and cook 1-3 more minutes. You can either serve immediately and pour sauce over chicken, or you can thicken your sauce with the cornstarch slurry. To thicken, turn on the Instant Pot's sauté feature. Whisk together slurry, pour into sauce and whisk until it thickens. Pour sauce over chicken.

 

 

 

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