These Instant Pot apple soy garlic chicken thighs are tender, saucy, and full of sweet and savory flavor. Instead of using a lot of sugar, this recipe gets natural sweetness from a whole grated apple, with just 2 tablespoons of brown sugar to round out the sauce!
The chicken cooks with baby carrots right in the Instant Pot, making this an easy protein and veggie dinner for busy weeknights. Serve it over warm rice and spoon the thickened apple soy garlic sauce over everything.
This recipe is cozy, simple, family-friendly, and made with everyday ingredients.
Why You’ll Love This Recipe
- Made in the Instant Pot
- Uses boneless chicken thighs for juicy, tender chicken
- Naturally sweetened with grated apple
- Lower in added sugar than classic honey garlic chicken
- No added salt
- Baby carrots cook right with the chicken
- Perfect served over rice
Tips For The Best Sauce
Finely grating the apple helps it melt into the sauce and adds natural sweetness without needing a lot of sugar. A sweet apple like Fuji, Gala, or Honeycrisp works best.
Since the sauce has grated apple, start with only half of the cornstarch slurry. The sauce may thicken quickly, and you can always add more if needed.
Low-sodium soy sauce gives the sauce a savory flavor without needing extra salt.
What To Serve With Apple Soy Garlic Chicken Thighs
This chicken is delicious served over white rice, jasmine rice, brown rice, or cauliflower rice. You can also pair it with steamed broccoli, sautéed green beans, or a simple cucumber salad.
The baby carrots cook directly in the Instant Pot, so you already have a veggie built into the meal.
Storage And Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.
Cooking Time Notes
For fully defrosted boneless chicken thighs, cook for 10 minutes on High Pressure.
For partially frozen chicken thighs, cook for 12 minutes on High Pressure. Make sure the chicken pieces are separated and not frozen together in one large block.
For bone-in chicken thighs, cook for 12 minutes on High Pressure with a 10-minute natural release.
Chicken should reach an internal temperature of 165°F before serving.
Instant Pot Apple Soy Garlic Chicken Thighs
Ingredients
- 6 to 8 boneless skinless chicken thighs
- Black pepper to taste
- 1 whole sweet apple finely grated
- 2 tablespoons packed brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon avocado oil
- 3 cloves garlic minced
- 1 small shallot finely diced
- ¼ cup water or low-sodium chicken broth
- 1½ to 2 cups baby carrots
- 4 teaspoons cornstarch
- ¼ cup cold water
- Sesame seeds for garnish
- Sliced green onions optional
- Cooked rice for serving
Instructions
- Season chicken thighs with black pepper.
- Mix grated apple, brown sugar, soy sauce, ketchup, avocado oil, garlic, and shallot in a bowl.
- Pour water or broth into the Instant Pot. Add chicken and baby carrots.
- Spoon sauce over the top without stirring. Cook on High Pressure for 10 minutes, or 12 minutes if chicken is partially frozen.
- Let naturally release for 5 minutes, then quick release. Remove chicken and carrots. Turn on Sauté.
- Whisk cornstarch with cold water. Stir half into the sauce and simmer until thickened. Add more slurry if needed, then return chicken and carrots to the sauce. Serve over rice with sesame seeds and green onions.
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