Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken thighs ((about 8))
  • salt and pepper
  • 1 tablespoon oil (optional)
  • 1 cup low sodium chicken broth
  • 1/2 cup ketchup
  • 2 tablespoons liquid honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon corn starch
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dry mustard

Instruction

  • Season both sides of the chicken thighs with salt and pepper.
  • OPTIONAL: Turn Instant Pot to saute and wait until it says "hot". Add 1 tablespoon oil, and brown chicken thighs on each side for 1-2 minutes per side. Turn off. If you brown the chicken, you'll need to make sure the bottom of the pot is clean before starting to pressure cook -- see notes above.
  • Add chicken broth, close the lid, turn the valve to sealing, and set to Manual, high pressure, for 8 minutes. 
  • Once the cook time is up, turn the Instant Pot to off and let pressure release naturally for 10-15 minutes. Reserve 1/2 cup of the cooking liquid and drain the rest.
  • Stir together the ketchup, honey, Worcestershire sauce, corn starch, vinegar, garlic, mustard and reserve cooking liquid. Pour into Instant Pot and turn to saute. 
  • Let cook until thickened, about 1-2 minutes. Serve immediately.