Ingredients
- Boneless, skinless chicken thighs (about 6): 1.5 pounds
- Honey: 1/4 cup
- Soy sauce: 1/4 cup
- Garlic, minced: 4 cloves
- Rice vinegar: 2 tablespoons
- Sriracha (optional): 1 tablespoon
- Cornstarch: 1 tablespoon
- Water: 1/4 cup
Instructions
- Step 1: In a medium bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and sriracha (if using).
- Step 2: Cut the chicken thighs into 1-inch pieces. Place the chicken pieces into the pressure cooker pot.
- Step 3: Pour the honey garlic sauce over the chicken, ensuring all pieces are coated.
- Step 4: Seal the pressure cooker lid and cook on high pressure for 8 minutes. Allow for natural pressure release for 5 minutes, then quick release any remaining pressure.
- Step 5: In a small bowl, whisk together cornstarch and water to create a slurry. Turn the pressure cooker to saute mode.
- Step 6: Pour the cornstarch slurry into the pot and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes. Serve immediately over rice or noodles.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days; the sauce thickens further upon cooling.
- Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in short bursts.
- Serve this sweet and savory chicken over fluffy white rice with steamed broccoli for a complete and satisfying meal.
- For extra flavor, marinate the chicken in the honey garlic sauce for at least 30 minutes (or even overnight!) before pressure cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American