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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.
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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.

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