Keyword: Easy Dinner, Easy Lunch, Instant Pot, Instant Pot Chicken Recipes, Instant Pot Chicken Thighs, Meal Prep Recipes
Prep Time: 2minutes
Cook Time: 25minutes
Total Time: 27minutes
Author: Dini @ The Flavor Bender
Instant Pot Honey Soy Chicken Thighs - ready in 30 minutes and incredibly flavorful and easy to make. Perfect easy dinner for busy weeknights, and for meal prep lunches too. EASY - This is an easy recipe for novice cooks who own an Instant Pot (or multi cooker). Follow safety instructions of the instant pot / multicooker. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
6piecesof boneless chicken thighs6 - 7 oz each, 2 - 2.5 lbs total
¼cuplight soy sauce
1tbspchili flakescrushed red pepper (optional)
4 - 5garlic cloves
1tbspgood quality chicken stock pasteor 1 cube
½yellow onionsliced thin (or 4 - 5 spring onions, sliced into big pieces)
2whole star anise
Sliced green onion
1 - 2tbspwater
Place the chicken, honey, soy sauce, and chili flakes in a bowl, and mix to coat well. Set aside. (If you'd like the chicken to be even more flavorful, you can let it marinate for about 1 hour, or up to 24 hours).
Set the instant pot to the saute setting. When the pot is hot, add about 1 tbsp of oil. Saute the onions and garlic cloves until the onions have softened and there's some caramelization on the garlic cloves. Add the chicken stock paste (or crushed up cube) and mix it in with the onion and garlic.
Add the chicken into the Instant Pot, and scrape in any leftover marinade in the bowl as well. Add the water and star anise and mix well.
Lock on the IP lid (vent closed) and set the IP to cook the chicken on high pressure for 7 minutes, and natural release for 5 minutes. Open the vent and allow the IP to depressurize.
Remove the chicken from the pot, and transfer them to a plate or a lined baking tray (if caramelizing - see below). Mash up the softened pieces of garlic cloves with a spoon or fork inside the cooking liquid.
Set the IP to saute. Mix the water and cornstarch together in a small bowl to make a smooth slurry.
When the cooking liquid starts to simmer, add half of the cornstarch slurry and stir through to thicken. Simmer for 1 minute. If you'd like to thicken the sauce further, stir in the rest of the cornstarch slurry and simmer for at least another minute. If you’re happy with the consistency of the sauce, let it simmer for a few minutes and then keep it warm until the chicken is ready.
Taste and season with more salt if necessary.
Caramelizing the Chicken (optional, but recommended)
While the sauce is being thickened, you have the option of caramelizing the chicken for more flavor.
Line a baking tray with foil or parchment paper and switch on the broiler (or grill setting) in your oven to high or low (high setting is faster, low setting can give you more control).
Using tongs, carefully place the chicken on the lined baking tray. Spoon a little of the liquid over each of the chicken thigh pieces.
Place the tray under the broiler and allow the chicken to caramelize. Check on the chicken every few minutes to prevent them from burning.
When the chicken has caramelized a little, remove them from the oven, and put them back in the IP with the thickened sauce to allow the chicken to soak up more sauce and flavor. Spoon the thickened sauce over the chicken.
Top with sliced green onions and sesame seeds, and serve.
This recipe is for large chicken thighs and is cooked in a 6 qt Instant Pot.If you're using smaller chicken thighs, you can reduce the cook time to about 6 minutes. If you prefer the chicken to be cooked to a point where it's really soft, then cook the chicken for a further 1 - 2 minutes. If you're using bone-in (skinless or skin-on) chicken, increase the cook time to 11 - 12 minutes (for large chicken thighs), or 9 minutes for smaller chicken thighs. If you're only cooking 4 pieces of chicken, this recipe can be followed unchanged (in a 6 qt instant pot). If you're doubling the recipe, double the amount of honey, soy, garlic, chicken stock, chili flakes and onion. But keep the amount of star anise the same, and you can eliminate the water altogether (because the marinate will provide enough liquid for the recipe). You may need more cornstarch slurry to thicken the sauce.