Is it terrible if I don’t do my twelve days of cookies and just keeping these instant pot recipes instead? Cause I’m pretty sure that’s what’s going to happen at this point. How is it already December?!
The instant pot made me break out of my comfort zone when it comes to meat. I never cared to cook with thighs until I started cooking in the instant pot. The thighs just comes out so moist and flavorful. You can’t beat it.
I just served this over rice, like every dish in my household. I really need to start eating some more vegetables.
Instant Pot: Asian Inspired Chicken
Ingredients
- 1.5 lbs of boneless chicken thighs
- 1/4 cup of honey
- 1/4 cup low sodium soy sauce
- 1/4 cup white vinegar
- 2 tbsp ketchup
- 2 tsp olive oil
- pinch of salt
- a dash of crushed red pepper
- corn starch, for thickening
Directions
- Place the chicken into your instant pot.
- In a bowl, mix together the honey, soy sauce, vinegar, ketchup, olive oil, salt, and crushed red pepper. Pour the mixture on top of the chicken.
- Seal the lid and cook on manual high pressure for 14 minutes.
- Once your chicken is done, quick release the pressure. Whisk 2 tsp cornstarch with water and mix it into the pot, adding more if needed until you reach the desired thickness.
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