Sweet & Sour Chicken Thighs

Ditch the stove and break out the Instant Pot for these Sweet & Sour Chicken Thighs.  Your taste buds will come alive and it will sure to be a hit with the whole family.

We had a cold, wet spring and I was beginning to think summer would never arrive.  But it has come in fast and furious.  It has been a very hot and dry July  causing wildfires to flare up.  The province of BC is now in a state of emergency.  So far we have been lucky here in Trail, no major fires in our area and it just started getting a little hazy today which means the air quality is still OK but starting to worsen.  To top it off, in a matter of days we will be moving to an area that has quite a few fires burning so please pray for rain, we desperately need it!

All of this heat and no AC in our house means I despise turning on the stove.  (Oh, did I mention our new house has AC?! 7+ years without it and finally we hit the cold air jackpot!) Most of our meals these days are cooked on the BBQ or in the Instant Pot.  I love this appliance, especially in the summer, because it uses very little electricity and doesn’t give off a lot of heat.Sweet & Sour Chicken ThighsThis sweet and sour sauce is so easy to whip up and tastes great with any kind of chicken.  My favourite has to be the thighs though, they have so much flavour and never dry out.  If you don’t have an Instant Pot, this recipe can easily be made on the BBQ or baked in the oven.  If you grill them, I would add the sauce near the end so they don’t burn.Sweet & Sour Chicken ThighsI did end up finishing these on the grill for extra flavour and crispiness.  Then I thickened the sauce and tossed the chicken thighs back in to give them a good coating.  I had this with a side of brussels sprout leek salad, similar to this one, but I cooked rice for the hubbs.  He gave it two thumbs up!Sweet & Sour Chicken Thighs - The Happy Health Freak

Sweet & Sour Chicken Thighs
Serves 6
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  1. 2 lbs boneless, skinless chicken thighs
  2. 1/2 cup ketchup
  3. 1/2 cup honey
  4. 1/2 cup water
  5. 1/4 cup soy sauce
  6. 2 Tbsp apple cider vinegar
  7. 1 small shallot, diced
  8. 2 cloves minced garlic
  9. 1 tsp red pepper flakes
  10. S&P
  11. 1 Tbsp arrowroot flour or cornstarch + 1 Tbsp cold water
  1. Turn the Instant Pot (IP) on and set to sauté.
  2. Add a drizzle of olive oil and brown chicken thighs for a few minutes on each side. You may need to do this in two batches.
  3. For the sauce, combine the remaining ingredients (except the cornstarch + water) and whisk. Pour over the browned chicken thighs.
  4. Put the lid on the IP and lock it. Set the manual setting for 7 minutes.
  5. Once it is done, turn the valve to quick release.
  6. Remove chicken thighs and grill for a few minutes a side (optional).
  7. Set IP to sauté.
  8. Mix arrowroot flour or cornstarch with water to create a slurry. Add to the sauce to thicken.
  9. Whisk for a few minutes, then set IP to keep warm setting.
  10. Add chicken thighs back in to coat with sauce.
  11. Serve with rice or your favourite side dish.
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