Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
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).
Nutrition Facts (per serving)
234
Calories
9g
Fat
21g
Carbs
17g
Protein
