Instant Pot Pepper Chicken
Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup water
- 2 medium green bell peppers, chopped
- 1 large yellow onion, chopped
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 3 cloves garlic, peeled
- ground black pepper to taste
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Instructions
- Place chicken thighs and water in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Leave chicken in the pot; drain and discard all liquid.
- Switch to the Sauté function. Add bell peppers, onion, soy sauce, brown sugar, honey, garlic, and black pepper.
- Cook until most of the liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).
Source
Original recipe: View Original