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Add all ingredients (except chicken) into an Instant pot and stir well to combine. Toss in chicken thighs.
Close and lock lid (making sure that the valve is set to sealing). Set to 6 minutes in manual mode. When cooking time is done, let it be in warm mode for 5 minutes. (In the mean time, grease a baking sheet with non-stick cooking spray and set aside)
Turn valve to vent, to release pressure after 5 minutes. Open lid, using two forks, break chicken into big chunks. Press saute function, let sauce come to a boil and continue to cook until all the liquid has evaporated (Stir occasionally in the beginning, but every 1 minute towards the end making sure to scrape the bottom of the instant pot). (In the mean time, position an oven rack about 6 inches from heat element and turn on broil)
Press cancel and then transfer cooked chicken (spreading to arrange in a single layer) on the greased baking sheet. Give a coating of non stick cooking spray on top ( this step is optional, but it helps the chicken to develop more color)
Broil for 8-10 minutes or until the chicken is deep brown and slightly crisp (THIS STEP IS NOT OPTIONAL) Make into wraps, sandwiches, salads or meal prep