Ingredients
Scale
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or brown sugar
- 1/4 cup water or pineapple juice
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- Optional: Sesame seeds and sliced green onions for garnish
Instructions
- Start by cutting your chicken thighs into uniform 1-inch chunks to ensure even cooking. In a small mixing bowl, whisk together the soy sauce, honey, water (or juice), minced ginger, garlic, and rice vinegar. Place the chicken pieces into the Instant Pot inner pot and pour the prepared sauce over the top. Give everything a quick stir to make sure the chicken is well-coated.
- Secure the lid on the Instant Pot and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes on High Pressure. Note that it will take about 5-7 minutes for the pot to come to pressure before the countdown begins. Once the timer beeps, perform a quick pressure release by carefully turning the valve to “Venting.”
- Open the lid and select the “Sauté” function. Stir in the cornstarch slurry (the mixture of cornstarch and water) into the bubbling sauce. Let it simmer for 1-2 minutes until the sauce thickens into a shiny glaze. Turn off the Instant Pot. Serve the chicken over a bed of fluffy white rice or steamed broccoli. Garnish with a sprinkle of sesame seeds and fresh green onions for a professional finish.
- Cook Time: 20 minutes