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.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

¼ cup ketchup
¼ cup honey
⅓ cup soy sauce read label to make sure it's gluten free
⅓ cup water
1 tablespoon (heaping amount) fresh ginger peeled and minced
3 tablespoons rice vinegar
4 cloves garlic minced
⅛-¼ teaspoon crushed red pepper
4 pounds boneless, skinless chicken thighs
3 tablespoons cornstarch
3 tablespoons water
For serving (optional): cooked rice, crushed red pepper, sliced green onions, sesame seeds

Instructions

In the pot whisk together the ketchup, honey, soy sauce, water, rice vinegar, minced ginger, garlic, and red pepper. Add the chicken and stir to combine.
¼ cup ketchup, ¼ cup honey, ⅓ cup soy sauce, ⅓ cup water, 1 tablespoon (heaping amount) fresh ginger, 3 tablespoons rice vinegar, 4 cloves garlic, 4 pounds boneless, skinless chicken thighs, ⅛-¼ teaspoon crushed red pepper
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.
Remove chicken to a serving platter. If desired, shred with 2 forks. Cover chicken with foil to keep warm.
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.
3 tablespoons cornstarch, 3 tablespoons water

Nutrition