1.5lbsboneless, skinless chicken thighsCan use any boneless, skinless chicken, but I prefer the juiciness of dark meat.
1.5 cupsonion, diced
3clovesgarlic, minced
0.5cupsoy sauceMake sure to use a gluten-free soy sauce, like La Choy if you need it to be gluten-free.
0.25cup ketchup
1cuphoney
1/8tspsalt
1/8tspblack pepper
1/3tbspred pepper flakesI used a dash of cayenne pepper instead to reduce the heat for my kiddos.
Instructions
Place everything in the pressure cooker and cook on high pressure for 15 minutes.
Release the pressure. I usually allow it to do a natural release, but you can do a quick release with this recipe.
Remove the chicken and slice. In the meantime, turn on the Saute function and allow the sauce to cook to thicken, stirring frequently for about 2-3 minutes.
Add the sliced chicken back to the pot and stir to coat.
Serve over rice.
Notes
For the photo, I sauteed onion and mini bell peppers separately and served them along with the honey glazed chicken over basmati rice.Some of my kiddos do not like a lot of spice, so instead of the red pepper flakes originally called for, I substituted a tiny bit of cayenne pepper.