An Instant Pot Instant Favorite!
You can make this delicious Honey Garlic Chicken in your Instant Pot or roast it in the oven.
Ingredients:
1-2 pounds chicken thighs
salt
pepper
1-2 tsp avocado oil
Sauce:
1/4 C coconut aminos
1/3 C honey
1/4 C ketchup
4 cloves garlic, minced
squirt of sriracha, optional
Season the chicken with salt and pepper.
Add all of the sauce ingredients into your Instant Pot and toss in the chicken thighs. Secure the lid on your Instant Pot. Select the “Poultry” setting and make sure your steam valve is closed (set for 12-15* minutes on Manual if you do not have a Poultry setting). Allow cook time to complete, release steam valve to vent and then carefully remove lid.
After the chicken is done cooking and you have released the pressure, turn the oven on broil.
Place a wire rack on a foil-lined sheet pan and place the cooked chicken thighs on the rack. Broil for 7 minutes, flip the chicken over and broil for another 7 minutes.
Serve over roasted broccoli or cauliflower rice. Drizzle with sauce.
If you don’t have a pressure cooker, you can do this is the oven and get a crispy skin on your chicken. Simply season your chicken with salt and pepper and place the chicken skin side up on a wire rack that you’ve placed on top of a rimmed sheet pan. Bake at 425 for 40-45 minutes, until the juices run clear.
In the last 10 minutes of the chicken cooking, mix the sauce ingredients in a small sauce pan over medium heat.
Drizzle the sauce over the chicken and your veggies.
*if using frozen chicken, pressure cook for 20 minutes.
