Instant Pot Chicken Thighs
Honey butter instant pot chicken thighs! They take less than 20 minutes to make and the skin comes out so crispy.
Ingredients
- ½ tablespoon olive oil
- 2 pounds chicken thighs boneless, 6 pieces
- ½ teaspoon garlic salt
- ⅓ cup chicken broth
- 2 tablespoons light margarine ICBINB
- 1 tablespoon honey
Instructions
- Set the Instant Pot to the sauté method. Add the oil and allow it to heat up.
- Sprinkle the chicken thighs with the garlic salt.
- Add in the chicken thighs, skin side down, and sauté 3-4 minutes, until browned. Flip over and sauté for another minute. Turn the Instant Pot off. Add the chicken broth.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 8 minutes and start it. If using frozen chicken thighs, add an extra 5 minutes. If the chicken is boneless, deduct a minute or two from the cooking time.
- While the chicken is cooking, mix the honey and butter together in a small bowl.
- Once completely cooked, let set for 5 minutes, then vent and de-pressurize the instant pot then open the lid.
- Plate the chicken thighs and top with the honey butter mixture, while still hot.
Nutrition
Serving: 1 pieceCalories: 353kcalCarbohydrates: 3gProtein: 25gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 148mgSodium: 359mgPotassium: 314mgFiber: 1gSugar: 3gVitamin A: 118IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!