In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
Heat the Instant Pot in sauté mode. Add sesame oil to the pot.Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
Add the prepared honey garlic sauce to the pot; cover and lock the lid.
Cook in poultry mode for 20 minutes.Turn off the pot and allow it to release the pressure, about 5 minutes.
Transfer chicken to a serving plate and spoon the sauce over the chicken. Garnish with toasted sesame seeds and green onions. Serve.
WW Freestyle SMART POINTS: 10
*IF you are allergic to soy sauce or can't have soy for other reasons, feel free to use coconut aminos which is soy-free, gluten-free, and vegan.
Serving: 1 thigh | Calories: 244 kcal | Carbohydrates: 23 g | Protein: 21 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 96 mg | Sodium: 880 mg | Potassium: 313 mg | Fiber: 0 g | Sugar: 17 g | Vitamin A: 135 IU | Vitamin C: 2.4 mg | Calcium: 27 mg | Iron: 1.6 mg | Net Carbs: 23 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.