Ingredients
- Chicken thighs (boneless, skinless) – 1.5 pounds
- Honey – 1/4 cup
- Soy sauce – 1/4 cup
- Garlic (minced) – 4 cloves
- Ketchup – 2 tablespoons
- Apple cider vinegar – 1 tablespoon
- Sesame oil – 1 teaspoon
- Cornstarch – 1 tablespoon (mixed with 2 tablespoons cold water)
Instructions
- Step 1: In a bowl, whisk together the honey, soy sauce, minced garlic, ketchup, apple cider vinegar, and sesame oil.
- Step 2: Place the chicken thighs in the pressure cooker. Pour the honey garlic sauce over the chicken, ensuring all pieces are coated.
- Step 3: Seal the pressure cooker and cook on high pressure for 8 minutes. Allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.
- Step 4: Carefully remove the chicken from the pressure cooker, leaving the sauce behind. Select sauté function on the pressure cooker.
- Step 5: In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the sauce in the pressure cooker and stir constantly until the sauce thickens (about 2-3 minutes).
- Step 6: Return the chicken to the pressure cooker and coat it in the thickened sauce. Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or in a pan on the stovetop, adding a splash of water if the sauce has thickened too much.
- Serve this delightful chicken over a bed of fluffy quinoa or alongside steamed broccoli for a complete and satisfying meal.
- For extra flavorful chicken, marinate the thighs in the honey garlic sauce for at least 30 minutes before pressure cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American