Serves 4, Cook Time: 10 Minutes
1 1/2 – 2 lbs chicken thighs (5 chicken thighs)
Ground black pepper
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon soy sauce
1/2 cup chicken broth
1 teaspoon olive oil
5 cloves garlic
1 tablespoon chopped parsley
Season both sides of the chicken thighs with salt and ground black pepper. Mix the honey, dijon mustard, soy sauce and chicken broth together. Stir to combine well. Turn on the Instant Pot and set the mode to Saute. Add the olive oil when it’s fully heated so the chicken won’t stick to the pot. Pan-sear both sides of the chicken thighs, skin side down first, until the skin is a nice golden brown and the bottom part is nicely browned.
Add the garlic into the pot, follow by the honey mustard mixture. Cover the lid and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley. If you like the sauce slightly thicker, change to saute mode and reduce the sauce for 1 to 2 minutes. Serve with plain spaghetti or steamed rice.