Instant Pot Sticky Chicken Thighs

Rinse thighs and pat dry; season to taste with salt and pepper, if desired.
In a large mixing bowl, create the spice rub by combining the paprika, granulated garlic, cumin, ginger, cinnamon, coriander, and salt; dredge each chicken thigh on all sides in the prepared rub.
Using the saute setting on the Instant Pot, add the oil; when the oil is hot, add the seasoned thighs, working a 2-3 at a time, browning them off on each side. Transfer the thighs to a plate as you work, then repeat with the remaining thighs.
Remove any excess fats from the Instant Pot, leaving behind the browned bits from cooking the chicken in the bottom of the Instant Pot; add the broth to the pot, stirring to loosen any of the browned bits on the bottom of the pot. Now place all the chicken thighs into the pot.
Lock the Instant Pot lid into place, choosing the high pressure setting for 8 minutes. When the timer sounds, let the chicken rest (still under pressure) for 5 minutes, then perform a quick release to remove all the remaining pressure from the Instant Pot.
Using tongs, carefully remove the cooked chicken thighs from the Instant Pot, leaving the juices rendered from the cooking process in the pot; whisk in the honey, bbq sauce, and molasses.
Using the saute setting again, bring the mixture in the pot to a full boil then reduce to a simmer, cooking until the liquids are reduced to a nicely thickened sauce, approx. 6-8 minutes, whisking often.
To serve, drizzle the chicken thighs with the prepared sauce, then garnish with chopped scallions, as desired.

Instant Pot Sticky Chicken Thighs

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Ingredients

Instructions

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Nutrition

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