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Ingredients
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⅓ cup chicken broth
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¼ cup soy sauce
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¼ cup honey
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4 cloves garlic, minced
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½ teaspoon red pepper flakes
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freshly ground black pepper to taste
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1 ½ pounds boneless, skinless chicken thighs
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1 tablespoon water
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2 teaspoons cornstarch
Directions
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Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot). Add chicken thighs and turn to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken thighs to a plate and keep warm.
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Select Sauté function. Stir together water and cornstarch in a small bowl; add to the pot. Cook and stir until sauce has thickened and reduced, about 5 minutes.
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Return chicken thighs to the pot and toss to coat in hot sauce.
Nutrition Facts (per serving)
367 | Calories |
18g | Fat |
21g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 367 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 5g | 25% |
Cholesterol 107mg | 36% |
Sodium 1097mg | 48% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 0g | 1% |
Total Sugars 18g | |
Protein 30g | 60% |
Vitamin C 1mg | 2% |
Calcium 25mg | 2% |
Iron 2mg | 12% |
Potassium 322mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.