1 1/2 cups broth
1/2 cup ketchup
3 Tbsp. honey
1 Tbsp. garlic, minced
1 Tbsp. gluten-free soy sauce
1 Tbsp. corn starch
1 Tbsp. apple cider vinegar
1/4 tsp. dry mustard
salt & pepper
1. Place chicken broth and frozen thighs into Instant Pot & salt and pepper. Set on manual (high) for 15 minutes, allow to natural release (or if yours is getting finicky like mine, release pressure after 20 minutes if it hasn't naturally released by then).
2. Mix ketchup, honey, garlic, soy sauce, corn starch, apple cider vinegar, and dry mustard together.
3. Remove chicken thigh from pot and trim off any fat or skin that you can find. Reserve 1/2 cup broth, drain out the rest.
4. Place chicken, 1/2 cup broth, and sauce ingredients into Instant Post, cover, & set on "Slow Cooker" (high) for 5-10 minutes or until thickened.
We served ours with chips, but it would be great over rice with some peppers or pineapple, or as a sandwich or lettuce wrap.