Instant Pot Chicken Thighs Recipe

Updated at: Thu, 21 Nov 2024 11:04:59 GMT

Step 1

Place chicken thighs in the bottom of instant pot liner. Whisk together ketchup, honey, soy sauce, water, rice vinegar, minced ginger, and garlic. Pour sauce over chicken and stir briefly to coat chicken.

Step 2

Place lid on and make sure valve is in SEALED position. Cook on HIGH pressure for 10 minutes. For intact chicken thighs, quick release pressure after cooking time. For shredded chicken, allow pressure to release naturally for 5 minutes, then quick release remaining pressure.

Step 3

Remove chicken to a serving platter. If desired, shred with 2 forks. Cover chicken with foil to keep warm.

Step 4

Press SAUTE on pressure cooker. Whisk together cornstarch and 3 tablespoons water. Slowly pour into sauce while stirring. Simmer and stir for 1 minute, or until sauce thickens. Pour sauce over chicken. Serve with (optional) rice, crushed red pepper, sliced green onions, and sesame seeds.

Step 5

Place chicken thighs in bottom of crockpot. Whisk together ingredients and pour over chicken, mixing to combine.

Step 6

Cook on LOW for 4-5 hours or until chicken reaches an internal temperature of 165 F.

Step 7

In a small bowl mix the cornstarch and remaining water together. Add the cornstarch mixture to the slow cooker. Cook for 30 minutes - 1 more hour, or until sauce has just thickened. Serve with (optional) rice, crushed red pepper, sliced green onions, and sesame seeds.

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