Instant Pot Honey Garlic Chicken Thighs with Sauce-Soaked Rice Bowl

How to Make Instant Pot Honey Garlic Chicken Thighs with Sauce-Soaked Rice Bowl

1. 1

   Step 1: Cook the rice

   Rinse the rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups (480 ml) water in a small saucepan, bring to a simmer, then cover and cook low for 15 minutes or until tender. Remove from heat and let rest covered for 5 minutes; fluff with a fork before serving.

   For this step

   • 1 1/2 cupslong-grain white rice (uncooked)
   
2. 2

   Step 2: Sear the chicken

   Set the Instant Pot to Sauté on high and add the oil. Pat the chicken thighs dry, season lightly with pepper if desired, and brown in batches 2–3 minutes per side until golden, using tongs to flip; remove to a plate and set aside. Scrape any browned bits from the bottom of the pot with a wooden spoon.

   For this step

   • 2 lbboneless skinless chicken thighs
   • 2 tbspneutral oil (vegetable or canola)
   
3. 3

   Step 3: Make and add the honey-garlic sauce

   Whisk together the minced garlic, grated ginger, honey, soy sauce, and chicken broth in a bowl. Pour the sauce into the Instant Pot and stir, scraping the bottom to deglaze and incorporate any browned bits. Return all chicken thighs to the pot, nestling them into the sauce.

   For this step

   • 4 clovesgarlic, minced
   • 1 tbspfresh ginger, grated
   • 1/3 cuphoney
   • 1/3 cuplow-sodium soy sauce
   • 3/4 cuplow-sodium chicken broth
   
4. 4

   Step 4: Pressure cook the chicken

   Close the lid, set the valve to sealing, and pressure cook on High for 8 minutes. Allow a 5-minute natural release, then carefully quick-release any remaining pressure and open the lid. Transfer the thighs to a plate and tent to keep warm while you thicken the sauce.
   
5. 5

   Step 5: Thicken the sauce

   Mix the cornstarch with 2 tablespoons cold water to make a smooth slurry. Turn the Instant Pot to Sauté and stir the slurry into the simmering sauce; cook 1–2 minutes until the sauce is glossy and thickened to coat a spoon. Taste and adjust seasoning if needed.

   For this step

   • 2 tbspcornstarch
   
6. 6

   Step 6: Serve and garnish

   Slice or leave the thighs whole and spoon several ladles of the hot sauce over cooked rice in individual bowls. Garnish with sliced green onions and serve immediately so the rice soaks up the honey-garlic sauce for a saucy rice bowl.

   For this step

   • 3 stalksgreen onions, thinly sliced (for garnish)
   

1. Rinse the rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups (480 ml) water in a small saucepan, bring to a simmer, then cover and cook low for 15 minutes or until tender. Remove from heat and let rest covered for 5 minutes; fluff with a fork before serving.
2. Set the Instant Pot to Sauté on high and add the oil. Pat the chicken thighs dry, season lightly with pepper if desired, and brown in batches 2–3 minutes per side until golden, using tongs to flip; remove to a plate and set aside. Scrape any browned bits from the bottom of the pot with a wooden spoon.
3. Whisk together the minced garlic, grated ginger, honey, soy sauce, and chicken broth in a bowl. Pour the sauce into the Instant Pot and stir, scraping the bottom to deglaze and incorporate any browned bits. Return all chicken thighs to the pot, nestling them into the sauce.
4. Close the lid, set the valve to sealing, and pressure cook on High for 8 minutes. Allow a 5-minute natural release, then carefully quick-release any remaining pressure and open the lid. Transfer the thighs to a plate and tent to keep warm while you thicken the sauce.
5. Mix the cornstarch with 2 tablespoons cold water to make a smooth slurry. Turn the Instant Pot to Sauté and stir the slurry into the simmering sauce; cook 1–2 minutes until the sauce is glossy and thickened to coat a spoon. Taste and adjust seasoning if needed.
6. Slice or leave the thighs whole and spoon several ladles of the hot sauce over cooked rice in individual bowls. Garnish with sliced green onions and serve immediately so the rice soaks up the honey-garlic sauce for a saucy rice bowl.