Savory Instant Pot Chicken Thighs

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This recipe is inspired by my recipe Raisa’s chicken tenders. I decided to make an instant pot recipe version out of this.

This recipe is so delicious and easy, and is a crowd pleaser.

Description: This recipe is savory and delicious and quick to make & is a crowd pleaser.

Prep time: 5 min Cook time: 12 min Total time: 17 min Servings:

Skill level: Easy Category: Lunch Method: Saute, pressure cook

Cuisine: American

Equipment:
Instant pot
Flat head spatula
Rounded head spatula

Ingredients:

2 tablespoons mustard
4 tablespoons ketchup
6 tablespoons soy sauce
3-4 tablespoons butter
Salt
Pepper
2 pounds chicken thighs (bone in, about 6 to 8 thighs)
Water
Green onions and sesame seeds for garnish.

How to make Savory Instant Pot Chicken Thighs:

In a small bowl combine mustard, ketchup, and soy sauce, cover and set aside.
Wash and pat dry chicken thighs. Sprinkle and rub salt and pepper on both sides.
Set the instant pot to saute, melt the butter and add 3 – 4 chicken thighs and brown each side about 2 – 3 minutes.
Next, pour sauce over chicken, close the lid with vent in closed position. Set to high pressure for about 10 minutes. When pressure cooking is done, let it release naturally 5 to 8 minutes. Release the rest of the pressure.
The internal part of the chicken should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.
Enjoy with rice or noodles.

Notes:
The internal part of the chicken should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.
Cook/bake time may change when changing ingredient portions.
Nutrition facts is an estimate
Copyright 2021

Keywords: instant pot chicken thighs with sauce, instant pot chicken thigh recipes, instant pot chicken thigh bone in,

Savory Instant Pot Chicken Thighs

Print Recipe

This recipe is savory and delicious and quick to make & is a crowd pleaser.

• Author: AM
• Prep Time: 5 min
• Cook Time: 12 min
• Total Time: 17 min
• Yield: 5 1x
• Category: Dinner, Lunch
• Method: Saute, High Pressure
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 2 tablespoons mustard
• 4 tablespoons ketchup
• 6 tablespoons soy sauce
• 3–4 tablespoons butter
• Salt
• Pepper
• 2 pounds chicken thighs (bone in, about 6 to 8 thighs)
• Water
• Green onions and sesame seeds for garnish

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Instructions

1. In a small bowl combine mustard, ketchup, and soy sauce, cover and set aside.
2. Wash and pat dry chicken thighs. Sprinkle and rub salt and pepper on both sides.
3. Set the instant pot to saute, melt the butter and add 3 – 4 chicken thighs and brown each side about 2 – 3 minutes.
4. Next, pour sauce over chicken, close the lid with vent in closed position. Set to high pressure for about 10 minutes. When pressure cooking is done, let it release naturally 5 to 8 minutes. Release the rest of the pressure. 
5. The internal part of the chicken should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced. Enjoy with rice or noodles.

Notes

The internal part of the chicken should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.

Cook/bake time may change when changing ingredient portions.

Nutrition facts is an estimate

Copyright 2021

Keywords: instant pot chicken thighs with sauce, instant pot chicken thigh recipes, instant pot chicken thigh bone in,