I’ve made this twice, even mixed bone in thighs and boneless. I cook for 18 minutes because I do a larger amount. Absolutely fabulous! I could eat this every week.

I made this tonight, it was delicious – this one’s a keeper! As a couple of other commenters noted, I needed to boil the sauce on the sautée function for several minutes after he chicken was done to reduce it to a thicker consistency. I think the next time I make it I’ll try reducing the water to 1/4 cup, as the chicken releases a lot of moisture as it cooks. It was pretty spicy, too – which was fine, as we like spicy food, but if I were going to serve it to company, I’d reduce the amount of red pepper flakes, and maybe the paprika too. I’m glad I used smoked paprika, instead of the hot Hungarian paprika I often use!

Is the extra saute time several of you mentioned for both the regular recipe and the freezer one?

I made this last night and it was delicious. I have the 7 quart insta pot and did 4 pounds of boned in chicken thighs. Since the recipe above was using 1 pound of chicken thighs (boneless), I did try it with quadruple the measurements of the ingredients. That worked well with the spices and such. The only problem was that the reduction phase (after you pulled out the chicken) was about 30 minutes to reduce the liquid to a glaze. My questions to the group: did I need to quadruple the water (from 1/2 cups to 2 cups) since it seems the chicken added fair amount of water itself? If it is required, as a new cook, what can I do with the chicken so it doesn’t get cold or dry out while the sauce is getting reduced?

This was sooo good! I doubled the recipe and cooked for 15 minutes. Perfect!

Made this for dinner using bone in thighs. Sautéed them first in the instant pot. Used the poultry setting to cook for 15 minutes. My family loved them and they came together so quickly.

high or low pressure?

This chicken dish is a keeper!!! The spicy crunch of the spice mixed with the sweet honey sauce, is a perfect harmony in your mouth. Not to mention that the chicken was falling off the bone. I did exactly what the directions said, however I used 4 bone-in chicken thighs. I also used the sauce button for the sauce to thicken it up as suggested above. I wonder if throwing in some veggies or little potatoes would work?

i made this tonight using chicken thigh with bone and skin. i extended the time to 14 minutes since the chicken has bones. it became watery. there was no glaze.

Omg I just made my first meal with the instant pot. Honey glaze chicken and basmati rice and it’s so delicious didn’t take long at all. So happy with this purchase. Winning ?

I made this exactly as the recipe called for and it was fabulous! I also threw in some turnips which soaked up some of the sauce and they were great too! This is a keeper!

Made this tonight as my second dish ever using my Instant Pot. It was absolutely delicious and the meat just fell apart!! Definitely a keeper. It was so fast but still so flavorful. Made it with a side of rice and I cut the bones out of the thighs, and I ended up having the meat sit on the warmer for about 40 minutes while the rice cooked, so by that time the sauce/glaze was perfect for us.

Some recipes like this recommend putting the meat on a trivet and some recommend putting it on the bottom to be immersed in the sauce. You don’t specify. What would you recommend?

Newbie here. I just tried making this dish and after sauteing and then putting the lid on after only a few minutes my instant pot said burn. Was I supposed to add water or something?