Easy Instant Pot chicken dinners are the best! They’re lifesavers on busy days, and the Instant Pot can definitely cook really good and healthy home-cooked meals that your whole family will love. I buy trays of chicken thighs quite often, and turn them into delicious dinners thanks to the Instant Pot. My favorites include this delicious honey mustard chicken, garlic brown sugar chicken thighs, and chicken thighs with gravy served over rice. I recently started making this honey chicken thigh recipe, and I love the fact that I can just throw in some baby potatoes and green beans, and call it a complete meal. Because it really is a complete and filling meal, and the kids love it too! For more delicious Instant Pot dinners, find my Instant Pot recipe collection here.
Why You’ll Love This Recipe
Ingredients Needed
Here’s what you need to make this: Complete list of ingredients and amounts can be found in the recipe card below.
Chicken Thighs: I used bone-in skin-on chicken thighs (6 in total weighing around 1.5 pounds/650g), you can use boneless and skinless chicken thighs instead but you’ll need to adjust the cooking time.Olive oil and butter: Used for browning the chicken for that deep golden brown color, and to flavor the chicken.Garlic, Paprika, Salt and Pepper: These are the seasonings we’re using. You can also add fresh or dried herbs if you like.Honey: The honey is the main ingredient in our sauce, it gives sweetness to the sauce, and turns it into a delicious glaze when thickened with cornstarch slurry.Green Beans and Potatoes: I like to use green beans and baby potatoes, but you can also use carrots, red potatoes, broccoli, or broccolini.Water: An important ingredient to allow the Instant Pot to build pressure and pressure cook the food.Cornstarch Slurry: Combine 2 tablespoons of cornstarch with 2 tablespoons of water, add that to the sauce and thicken it to the perfect consistency.
How To Cook Chicken Thighs in the Instant Pot
Top Tips
Brown the Chicken in Batches. If necessary, I recommend that you brown the chicken thighs in batches without overcrowding the Instant Pot. I had smaller chicken thighs and was able to brown them in one batch.Substitue. You can substitute the chicken thighs with chicken breasts, but keep in mind that white meat is drier than dark meat.Thickening the sauce is optional but HIGHLY recommended to get that awesome glaze and thick sauce. If you don’t thicken it, you’ll end up with a watery liquid that won’t hold onto the chicken or veggies.
Storing Tips
Fridge: Store the chicken in a sealed container in the fridge for up to 2 days. Reheat in the microwave, or in the oven until it’s heated through. Freezer: These chicken thighs can last up to three months in the freezer, so be sure to write the date on the bag with a freezer-proof marker. Save this recipe for the next time you have chicken thighs in your fridge and need to whip up a quick and healthy chicken dinner. Pin it for more people to enjoy too! © Little Sunny Kitchen
