Ingredients
Scale
- 1 1/2 lbs. (750g) chicken thighs (about 4 pieces)
- Salt and ground black pepper
- 1 1/2 tablespoons cooking oil
- 4 cloves of garlic, minced
- 1 tablespoon chopped parsley (for garnish)
- 3 tablespoons honey
- 1 teaspoon sugar (or brown sugar)
- 2 tablespoons soy sauce
- 3 tablespoons water (or chicken broth)
- 3 dashes cayenne pepper (to taste)
Instructions
- Season the chicken thighs generously with salt and pepper.
- In a bowl, combine honey, sugar, soy sauce, water, and cayenne pepper, stirring until dissolved.
- Set the Instant Pot to Sauté mode and heat 1 tablespoon of cooking oil.
- Place the chicken thighs skin-side down and sear until browned on both sides.
- Add the remaining oil and minced garlic; sauté for 1 minute until fragrant.
- Pour in the honey garlic sauce and secure the Instant Pot lid.
- Set to Manual and cook on High Pressure for 10 minutes.
- After the timer beeps, use the Quick Release to release steam, then remove the lid.
- Garnish with chopped parsley and serve immediately.
Notes
Feel free to adjust the sweetness of the sauce and add more cayenne for extra heat. Pair with rice or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg