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Instant Pot Huli Huli Chicken


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 29 minute
  • Yield: 4-6 servings 1x

Description

An easy recipe for dump and go sweet and savory chicken thighs.


Ingredients

Scale
  • 2 ½3 pounds boneless, skinless chicken thighs (frozen is okay)
  • ¼ cup brown sugar
  • 6 Tbsp ketchup
  • 6 Tbsp reduced sodium soy sauce
  • ¼ cup chicken broth
  • 1 ½ tsp minced fresh gingerroot
  • 1 tsp minced garlic

Instructions

Instant Pot Instructions:

  1. Add chicken into Instant Pot.
  2. In a small bowl whisk together the brown sugar, ketchup, soy sauce, broth, ginger and garlic. Pour the mixture over the top of the chicken. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for fresh chicken or 18 minutes for frozen chicken. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
  4. Place chicken on a platter. If desired, reduce down the sauce in the Instant Pot by turning Instant Pot to the sauté setting and letting it boil for about 5 minutes. 
  5. Serve chicken with extra sauce. 

Slow Cooker Instructions:

  1. Add chicken into slow cooker.
  2. In a small bowl whisk together the brown sugar, ketchup, soy sauce, broth, ginger and garlic. Pour the mixture over the top of the chicken. 
  3. Cover and cook on low for 4-6 hours.
  4. Serve chicken with extra sauce. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 or 3 quart pot with no changes. 

  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes (plus 10 minute NPR)
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker