Rating: 4.5 stars 4.6
115 Ratings
  • 5 star values: 88
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

Received an Instant Pot® for Christmas and used the ingredients I had on hand. It turned out to be one of our favorite meals! Serve over rice.

Recipe Summary

10 mins
40 mins
10 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken thighs and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Leave chicken in the pot, but drain and discard all liquid.

  • Switch to the Sauté function. Add bell peppers, onion, soy sauce, brown sugar, honey, garlic, and black pepper. Cook until most liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

If using frozen chicken in Step 1, cook for 25 minutes.

Editor's Note:

Based on some reviews, we have added water in Step 1 for cooking the chicken.

Nutrition Facts

234 calories; protein 16.7g; carbohydrates 21.2g; fat 9.4g; cholesterol 52.8mg; sodium 1252.5mg. Full Nutrition