Pressure Cooker Chicken Thighs (Honey Garlic Glaze)

Only a handful of ingredients and five minutes of prep stands in your way of moist, juicy chicken thighs complete with a sticky honey garlic glaze. Pressure cooker chicken thighs delivers fall-apart tender results, with an ample honey soy sauce ready in only 30 minutes.

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% Daily Values based on a 2,000 calorie diet

Step 1

Place the chicken in the pot. Whisk together the 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.

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