Tahini Chicken Thighs Recipe in the Instant Pot or Air Fryer
This Tahini Chicken Thighs Instant Pot Recipe is the answer you’re looking for when faced with the ever present question, “What’s for dinner?”
Servings: 6 servings
Ingredients
- ¼ cup tahini sauce
- 1 small onion diced
- 3 tablespoons chopped fresh parsley or 3 teaspoons dried parsley
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 3 tablespoons water or chicken broth if you have any on hand
- 1 tablespoon raw honey
- 2 teaspoons lemon juice + a bit of zest if you are so inclined
- For the Pressure Cooker
- 4 pounds boneless skinless chicken thighs
- 1 cup water
Instructions
- Combine all marinade ingredients in a glass, non reactive bowl with a lid.
- Add chicken and marinate for 8 hours or overnight in the fridge.
- When it's time to cook, Pour water into the electric pressure cooker. Dump the chicken and marinade into the water.
- Cover the electric pressure cooker and set the valve to sealing. Program the pressure cooker using the manual or pressure cook function for 15 minutes. Perform a quick release of the pressure.
- Slice, shred, or serve the chicken thighs whole.
- Garnish with additional tahini, sesame seeds, or chopped parsley.
Notes
Air Fryer Instructions: Omit the water if you want to make this recipe in the air fryer. Heat air fryer to 400 F and cook chicken thighs for about 18 minutes, flipping at halfway point.