Description
These instant pot chicken thighs in a honey garlic sauce with hints of spicy sriracha are an effortlessly juicy 30-minute dinner.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 tablespoon of avocado oil
- salt and ground pepper to season
Honey Garlic Sauce:
- 1/4 cup honey
- 2 tablespoons of tamari
- 1 teaspoon sriracha
- 1/4 teaspoon of ground ginger
- 1/2 teaspoon smoked paprika
- 4Â garlic clove, minced
- 2 tablespoon chicken broth
Instructions
- Pat dry chicken thighs with a paper towel. Season both sides with salt and pepper.
- To a small bowl, add honey, tamari, sriracha, ground ginger, smoked paprika, garlic, and chicken broth. Whisk together until combined and set aside.
- Turn Instant Pot to the Saute setting. Once hot, add avocado oil and chicken thighs skin side down. Sear for 4 minutes or until browned and then flip chicken things to cook for 4 minutes on the other side. Pour the Honey Garlic Sauce over the chicken thighs.
- Turn Saute setting off and secure the lid. Once the lid is secure, turn the setting to Pressure Cooker mode on HIGH and set for 10 minutes.
- Once the Instant Pot beeps and 10 minutes is up, do a quick release.
- Remove the lid. Carefully remove the chicken, drizzle the sauce over the chicken and garnish with parsley.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 349
- Sugar: 12 g
- Sodium: 516 mg
- Fat: 27 g
- Saturated Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 0 mg
