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Honey Garlic Chicken Thighs | Instant Pot Chicken Recipes

Byamazingfoodstv


This Honey Garlic Chicken Thighs Recipe Is A Winner. Whether You have an Instant Pot Pressure Cooker or another brand, this is an easy recipe that only takes a few minutes to prep. This Recipe was inspired by a Honey Garlic Chicken Instant Pot recipe by Rasa Malaysia. I did change a few things , but the recipe is pretty close to the recipe posted by Rasa Malaysia. Below Is a link to the recipe that inspired be as well as the ingredients and amounts I used.
Check Out The Recipe That Inspired Me:

Pressure Cooker Used In This Video:

Ingredients I used For My Pressure Cooker Honey Garlic Chicken Recipe:

INGREDIENTS
Ingredients:
salt (to season chicken)
ground black pepper (to season chicken)
3/4 tablespoon cooking oil
1 1/2 lbs chicken thighs (4 chicken thighs)
6 cloves garlic, minced
A little chopped Cilantro, (optional)
Sauce:
3 tablespoons honey
2 teaspoon sugar or brown sugar
2 tablespoons soy sauce
3 tablespoons water or chicken broth, preferred
1 Tbsp Thai Chili Flakes or Red Pepper Flakes

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Video URL:
Easy Instant Pot Recipes | Honey Garlic Chicken Recipe

Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission.
#rasamalaysia #honeygarlic #pressurecooker

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33 Comments

  6. Good video! I like how you get straight to the point. I’m from KC, not grilling or smoking is frowned upon. I’m cooking for one, it’s to much trouble. It looks amazing. I’m a new fan😊

  7. Making this keto with ChocZero honey and swerve brown. My chicken skin stuck horrible to the bottom 😮 so next time I will brown in a separate pan. I used a little ginger stevia to deglaze so I wouldn’t get the burn notice. Probably 3 tbls. Next time I won’t add the sugar and I’ll add a little bit more garlic. I can’t handle spicy but I might try a little Korean ground pepper to balance out so much sweet even without the teaspoon of granulated sweetener. What I use is only 70% as sweet as sugar so it shouldn’t have come out the sweet. You didn’t say how much Ginger so I only put 3/4 teaspoon in, it can definitely use a lot more. All in all a good base recipe, thanks

  15. If you do it this way you have to fight with the sauté the whole time. Takes way too long to brown the chicken this way and it sticks to the bottom killing the skin. Pressure cook FIRST for 12-15 mins then switch lids and broil for 7 mins to crisp the skin. Crispy skin tender inside, zero hassle less work

  16. I've noticed if you use an old fashioned pressure cooker instead of an instapot, you need to add more liquid than is recommended for instapot recipes. I'm still rocking the regular pressure cooker.

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