Instant Pot Honey Garlic Chicken Thighs

A delectable bowl of Asian-style caramelized chicken thigh pieces over a bed of fluffy white rice. The chicken has a light golden-brown hue indicating a gentle caramelization, coated in a glossy sauce, and sprinkled with vibrant green onions for garnish. The dish is presented in a rustic ceramic bowl, resting on a textured linen tablecloth in neutral tones, which contributes to the home-cooked meal's inviting and comforting appearance.

Renata Cauchon-Robles and Danielle Gaffen, MS, RDN, LD

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Total Time 25

Course Dinner

Cuisine Asian

Servings Servings

Calories 422 kcal

Equipment

1 Pressure Cooker

Ingredients

1/2 cup Jasmine Rice dry, rinsed
12 oz Chicken Thighs boneless, skinless, cut into 1-inch pieces
1/4 cup Coconut Aminos
1/4 cup Water
2 cloves Garlic minced
2 Tbsp Honey
1 1/2 tsp Rice Vinegar
2 Tbsp Ginger grated

Instructions

Cook the rice according to package directions.
Add the remaining ingredients to the pressure cooker and mix well. Set to "sealing". Press manual/pressure cooker and cook for eight minutes on high pressure. Once it is done, allow the pressure to release naturally. Remove the lid carefully.
Serve the chicken with the rice and enjoy!

Notes

Leftovers:
Refrigerate in an airtight container for three days.

Serving Size:
One serving is one cup of chicken and 1/2 cup of cooked rice.

More Flavor:
Add chopped green onions to the marinade.

Additional Toppings:
Sesame seeds, chopped green onions, cilantro, and/or chopped peanuts.

Nutrition

Serving: 1ServingCalories: 422kcalCarbohydrates: 51gProtein: 37gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 160mgSodium: 703mgPotassium: 432mgFiber: 1gSugar: 11gVitamin A: 41IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Keyword beef-free, chicken, corn-free, dairy-free, egg-free, gluten-free, kosher, legume-free, nightshade-free, nut-free, oil-free, pork-free, seafood-free, soy-free, tomato-free, wheat-free