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Savory Instant Pot Chicken Thighs

Savory Instant Pot Chicken Thighs

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

Ingredients

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

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

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