Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil or butter
  • 4-6 chicken thighs, bone-in and skin-on
  • 2 Tablespoons soy sauce
  • 2 Tablespoons ketchup
  • 2 Tablespoons honey or maple syrup
  • 2 Tablespoons minced garlic
  • 1/2 cup broth or water ((added per reader comments))
  • Sesame seeds (optional for serving)
  • 1 tbsp cornstarch
  • 1 tbsp water

Instruction

  • Combine the soy sauce, ketchup, honey and garlic.
  • If you want a crispy skin on the chicken thighs, set the IP to saute and add 1-2 Tablespoons olive oil to the bottom of the pot. Allow to get hot before adding the chicken thighs.
  • Cook until they release easily from the bottom, about 4-5 minutes, then turn off the IP.
  • Turn over the chicken thighs and pour the honey garlic sauce all over.
  • Place the lid on the IP, select "manual" and increase time to 15 minutes.
  • Quick release. Remove lid. Set IP to saute.
  • In a small bowl, combine the cornstarch and water to form a slurry. Stir briskly into the honey garlic chicken mixture to thicken the sauce.
  • When sauce reaches desired consistency, turn IP off and serve. Sprinkle with sesame seeds, if desired.