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Ingredients35 m servings 367
Original recipe yields 4 servings
- Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot(R)). Add chicken thighs and turn to coat with the 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken thighs and set aside, keeping them warm.
- Select Saute function. Stir together water and cornstarch in a small bowl and add slurry to Instant Pot(R). Cook and stir until sauce has thickened and reduced, about 5 minutes. Return chicken thighs to the sauce and toss to coat.
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Per Serving: 367 calories; 17.8 21.4 30 107 1096 Full nutrition
ReviewsRead all reviews 3
I doubled the recipe for the sauce. Glad I did because the whole family loved the sauce, and drizzled on their rice. Good amount of sweetness with spice.