I took my mother in law's amazing honey garlic chicken recipe and show you how to make simply the best Instant Pot chicken thighs swimming in a delicious honey garlic sauce!
1/2cupsoy sauce make it low sodium if salt bothers you
1cupliquid honey
2tablespoonsketchup
1/2teaspoonginger
1teaspoongarlic powder
Thickening Agent
2tablespoonscornstarch
1/4cupcold water
Instructions
Whisk together all of the sauce ingredients in a large glass measuring cup.
Place the chicken thighs into the bottom of your Instant Pot and pour the sauce over top.
Seal the Instant Pot according to the manufactures directions.
Cook boneless chicken thighs on on high pressure for 20 minutes and bone-in for 22 minutes. (make your rice or potatoes during this time!)
Let the pressure naturally release for 5-7 minutes, the remove the lid safely and according to the manufacturer's directions for manual release.
Press the saute button. Whisk together the cornstarch and water until smooth, then rapidly whisk into the sauce in the bottom of the Instant Pot. Cook until it's thickened.
Serve the chicken thighs and the sauce on rice or mashed potatoes.
Notes
Chicken thighs need to be an internal temperature of 165 °F for safety BUT are delicious when cooked longer. Dark chicken meat benefits from being cooked longer to break down the meat fibers and fat content. I find that at LEAST 185 °F is what you need for the best meat texture. If you have very large chicken thighs, cook for 25 minutes to get that velvety, fall apart texture. Smaller chicken thighs without a bone will be around 18 minutes. It all depends on the size, boneless or bone-in.
Nutrition info calculates that you eat ALL of the sauce.