Go Back
Instant Pot Chicken Thigh Recipes

Instant Pot Sticky Garlic Chicken Thighs Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 1.5 lb)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 6 garlic cloves, smashed and roughly chopped
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1/4 cup water
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Pat thighs dry, season with salt and pepper, then sear skin side down in olive oil on sauté mode for 4 minutes per side until golden. Remove to a plate.
  2. Cook garlic in remaining fat for 30 seconds, deglaze pot with water, then stir in honey, soy sauce, and rice vinegar. Return thighs skin side up, lock lid, and pressure cook on high for 10 minutes. Natural release 5 minutes, then quick release.
  3. Broil thighs on a foil-lined sheet until skin crisps, about 3 to 5 minutes. Whisk cornstarch with 1 tbsp cold water, stir into pot juices on sauté mode, and cook until thickened. Return thighs to pot, coat in glaze, and serve.

Notes

If your Instant Pot tends to give a burn warning, make sure you scrape the bottom thoroughly after deglazing and that there is no sticky residue before sealing the lid. The sauce continues to thicken as it cools, so serve it right away for the glossiest coating.