Instant Pot Sweet-and-Spicy Chicken Recipe – Sweet, spicy, and fork-tender chicken thighs prepared with a sweet-and-spicy sauce and cooked in an Instant Pot. You can serve the chicken on rice, pasta, or in your sandwiches, tacos, and wraps. This hearty and healthy Instant Pot chicken dinner, bursting with bold flavors, will be ready in 30 minutes!
Photo credit: © Eatwell101.com
Ingredient list for the Instant Pot Chicken
- 2 pounds (1kg) skinless, boneless chicken thighs, trimmed
- 1 to 2 tablespoons unsalted butter or olive oil
- 2 teaspoons fresh grated ginger
- 3 garlic cloves, minced
- 1/4 cup of your favorite chili sauce (we used Sriracha)
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red chili pepper flakes
- 1/4 cup of honey or brown sugar, packed light
- 1/2 cup low-sodium chicken broth
- Chopped scallion, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a medium mixing bowl, combine chicken broth, honey, minced garlic, chili sauce, Ginger, cayenne, and crushed chili flakes; mix until well combined and set aside.
2. Heat the Instant Pot in sauté mode and add butter or olive oil. Season chicken thighs with salt and pepper; arrange in the instant pot and brown for about 2 to 3 minutes per side.
3. Add the prepared honey garlic sauce to the pot; cover and lock the lid. Cook in poultry mode for 20 minutes.
4. When done, turn off the pot and allow it to release the pressure, about 2 minutes.
5. Transfer chicken to a cutting board and shred the meat using 2 forks — This step is optional; keep the chicken thighs whole if you prefer. Transfer to a serving plate, spoon the cooking juice over, and garnish with green onions. Serve over rice, pasta, or sandwiches, tacos, and wraps. Enjoy!
Photo credit: © Eatwell101.com
Instant Pot Chicken Recipe
by eatwell101
Yield:
Prep Time: min
Cook Time: min
This Instant pot chicken recipe is ready in 30 minutes - Sweet, spicy, and fork-tender!
Ingredients
- 2 pounds (1kg) skinless, boneless chicken thighs, trimmed
- 1 to 2 tablespoons unsalted butter or olive oil
- 2 teaspoons fresh grated ginger
- 3 garlic cloves, minced
- 1/4 cup of your favorite chili sauce (we used Sriracha)
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red chili pepper flakes
- 1/4 cup of honey or brown sugar, packed light
- 1/2 cup low-sodium chicken broth
- Chopped scallion, for garnish
Instructions
- In a medium mixing bowl, combine chicken broth, honey, minced garlic, chili sauce, Ginger, cayenne, and crushed chili flakes; mix until well combined and set aside.
- Heat the Instant Pot in sauté mode and add butter or olive oil. Season chicken thighs with salt and pepper; arrange in the instant pot and brown for about 2 to 3 minutes per side.
- Add the prepared honey garlic sauce to the pot; cover and lock the lid. Cook in poultry mode for 20 minutes.
- When done, turn off the pot and allow it to release the pressure, about 2 minutes.
- Transfer chicken to a cutting board and shred the meat using 2 forks — This step is optional; keep the chicken thighs whole if you prefer. Transfer to a serving plate, spoon the cooking juice over, and garnish with green onions. Serve over rice, pasta, or sandwiches, tacos, and wraps. Enjoy!
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