⅓ cup | Honey |
4 cloves | Garlic, minced |
½ cup | Soy sauce |
6 oz can | Tomato paste |
½ tsp | Dried oregano |
2 Tbsp | Fresh parsley (or 1 Tbsp dried) |
1 Tbsp | Sesame oil |
4 to 6 | Boneless chicken thighs |
to taste | Salt |
to taste | Fresh ground pepper |
½ Tbsp | Toasted sesame seeds, for garnish |
sliced | Green onions, for garnish |
1. In a small mixing bowl, combine 1/3 cup honey, 4 minced garlic cloves, 1/2 cup soy sauce, can of tomato poaste, 1/2 teaspoon dried oregano, and 2 tbsp fresh parsley. |
2. Mix the ingredients until well combined and set the bowl aside. |
3. Heat the instant pot in sauté mode. |
4. Add 1 tbsp of sesame oil to the pot. |
5. Season the chicken thighs with salt and fresh ground pepper. |
6. Arrange the seasoned chicken thighs in the instant pot. |
7. Cook the chicken thighs for about 2 to 3 minutes per side. |
8. Add the prepared sauce from step 2 to the pot. |
9. Cover the pot and lock the lid. |
10. Cook in poultry mode for 20 minutes. |
11. Turn off the pot when done cooking. © RecipeRoulette.net |
12. Allow the pot to rest for 5 minutes then release pressure. |
13. Transfer the cooked chicken thighs to a serving plate. |
14. Spoon the sauce from the pot over the chicken thighs on the plate. |
15. Garnish the chicken thighs with 1/2 tbsp of toasted sesame seeds and sliced green onions. |
16. Serve the chicken thighs hot. |
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