Instant Pot Honey Chicken Thighs
Tender and juicy Instant Pot Chicken Thighs cooked in a delicious honey garlic sauce with green beans and baby potatoes for a complete meal. This one-pot chicken recipe is family-friendly and perfect for a quick weeknight dinner!
Equipment
Ingredients
- 1½ pounds (650g) chicken thighs bone-in skin-on
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- ½ cup water
- ¼ cup honey
- 1 pound (450g) baby potatoes halved, if the potatoes are small then leave whole
- 1 pound (450g) green beans trimmed and cut in half
To thicken the sauce:
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- On the Instant Pot press the SAUTE button, add olive oil and half of the butter and let the butter melt.
- Add the chicken skin side down, and brown it for 2-3 minutes (season with salt, pepper, and paprika), flip and cook for 1 more minute. Remove the chicken from the Instant Pot and set aside. Switch OFF the Instant Pot.
- Add the garlic, cook for 30 seconds then add water. Deglaze, and scrape off any bits stuck to the bottom of the pot using a wooden spoon.
- Add honey, the remaining butter, and return the chicken to the sauce. Add the potatoes to the pot, then secure the lid and make sure that the vent is in SEALING position.
- Select the PRESSURE COOK/MANUAL setting and set the cooking time for 8-10 minutes at high pressure (see my notes on cooking times depending on what cut of chicken you're using and its size). The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Remove the lid, add the green beans, and secure the lid again. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 0 minutes at high pressure. The Instant Pot will come to pressure again, and end the cooking cycle. Quickly release the steam and remove the lid.
- To thicken the sauce, move the vegetables to one side to expose the sauce. Press the SAUTE setting, and mix in the cornstarch slurry. The sauce will take a minute to thicken. Once thickened, switch OFF the saute setting and mix all of the ingredients so the sauce coats everything. Serve hot and enjoy!
Notes
Serving Size: Includes 2 chicken thighs and vegetables.
If using boneless and skinless chicken thighs, pressure cook for 6 minutes with quick release.
Storing Tips
- Fridge: Store the chicken in a sealed container in the fridge for up to 2 days. Reheat in the microwave, or in the oven until it’s heated through.
- Freezer: These chicken thighs can last up to three months in the freezer, so be sure to write the date on the bag with a freezer-proof marker.
Nutrition
Calories: 812kcal | Carbohydrates: 68g | Protein: 38g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 829mg | Potassium: 1395mg | Fiber: 8g | Sugar: 31g | Vitamin A: 1767IU | Vitamin C: 49mg | Calcium: 102mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/instant-pot-honey-chicken-thighs/