Instant Pot Chicken Thighs with Sweet Garlic Sauce

Recipe

Instant Pot Chicken Thighs with Sweet Garlic Sauce

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Ingredient batch: 2× original. Base yield: 6 servings.

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Yield: 12 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes

Ingredients

1814 g chicken thighs
473 mL water (volume measure)
59 mL olive oil (volume measure)

Sauce

59 mL garlic fresh (volume measure)
118 mL honey (volume measure)
59 mL soy sauce (volume measure)
9.9 mL hot sauce (volume measure)
473 mL water (volume measure)
9.9 mL cornstarch (volume measure)
9.9 mL toasted sesame seeds (volume measure)

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6 servings.

2 lb chicken thighs
1 cup water
2 Tbsp olive oil
2 Tbsp garlic fresh
1/4 cup honey
2 Tbsp soy sauce
1 tsp hot sauce
1 cup water
1 tsp cornstarch
1 tsp toasted sesame seeds

Instructions

Add chicken thighs, skin-side down, to the bottom of the instant pot, and pour the 1 cup of water over.
Put the lid on the Instant Pot, turn the valve to "seal" and set it to pressure cook for 10 minutes. (use 20 minutes for frozen chicken thighs).
While it is pressure cooking, combine the ingredients for the sauce except for corn starch. Set aside.
When it is finished pressure cooking, manually release pressure by turning the vavle to "release." Open the lid and add in the 2 Tbsp of olive oil. Saute both sides until browned, about 3 minutes per side.
Add in the combined sauce ingredients (except corn starch) and heat until steaming. Then, mix the corn starch with about 3 Tablespoons of water ensuring that there are no lumps, and add it into the sauce, stirring until it thickens.
Turn off the Instant Pot (or set it to warm). Sprinkle toasted sesame seeds over the chicken, and serve with rice.

Notes

If your sesame seeds are not toasted, you can heat them up in a dry frying pan or sauce pan over medium heat, stirring regularly, until the seeds smell fragrant and have slightly browned, about 5 minutes.

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