BBQ Instant Pot Chicken Thighs: from FRESH or FROZEN

The Recipe Rebel

Ready in: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Gluten Free
Dairy Free


  • 1 tablespoon apple cider vinegar
    Oil, Vinegar, Salad Dressing
  • 1 tablespoon oil optional
    Oil, Vinegar, Salad Dressing
  • 1 tablespoon corn starch
  • 1/4 teaspoon dry mustard
    Spices and Seasonings
  • 1 teaspoon minced garlic
  • 1/2 cup ketchup
  • 2 tablespoons liquid honey
    Nut butters, Jams, and Honey;Health Foods
  • 1 cup low sodium chicken broth
    Canned and Jarred
  • salt and pepper
    Spices and Seasonings
  • 1 lb boneless skinless chicken thighs (about 8)
  • 2 tablespoons Worcestershire sauce


  • Season both sides of the chicken thighs with salt and pepper.
  • OPTIONAL: Turn Instant Pot to saute and wait until it says "hot".
  • Add 1 tablespoon oil, and brown chicken thighs on each side for 1-2 minutes per side. Turn off. If you brown the chicken, you'll need to make sure the bottom of the pot is clean before starting to pressure cook -- see notes above.
  • Add chicken broth, close the lid, turn the valve to sealing, and set to Manual, high pressure, for 8 minutes.
  • Once the cook time is up, turn the Instant Pot to off. Reserve 1/2 cup of the cooking liquid and drain the rest.
  • Stir together the ketchup, honey, Worcestershire sauce, corn starch, vinegar, garlic, mustard and reserve cooking liquid.
  • Pour into Instant Pot and turn to saute.
  • Let cook until thickened, about 1-2 minutes.
  • Serve immediately.

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