To thicken the sauce, scoop out about 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes. Turn off the pot and allow to release the pressure, about 5 minutes.Add all browned chicken pieces to the Instant Pot pour the prepared sauce over the chicken pieces and stir them around so they are coated on all sides. Prepare the sticky sauce: In a small bowl whisk together olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger. All 6 chicken thighs will not fit at once – use 3 to 4 at a time.
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