Craving those incredible sweet and savory flavors from your favorite Asian takeout spot but short on time? Ditch the delivery app! These Instant Pot Asian Chicken Thighs deliver that restaurant-quality taste right from your own kitchen in just 20 minutes. We’re talking incredibly tender, fall-off-the-bone chicken drenched in a rich, aromatic sauce made with soy, ginger, garlic, and a little kick of Sriracha. The pressure cooker does all the hard work, infusing the chicken with flavor and making this the ultimate easy meal for any busy weeknight.
Ingredients
• 6 bone-in or boneless, skinless Chicken Thighs
• 1 tbsp (15 ml) Olive Oil
• ½ cup (120 ml) Soy Sauce
• 1/3 cup (80 ml) White Wine (or chicken broth)
• 1 ½ cups (355 ml) Water
• 5 Garlic Cloves, minced
• 1 ½ tsp minced Ginger
• 1 tbsp (15 ml) Sriracha
• 1 tbsp Sweetener (e.g., honey or maple syrup)
• 3 tbsp chopped Scallions, plus more for garnish
• 1 tsp Sesame Seeds, for garnish
Instructions
1. Directions
2. Set your Instant Pot to the ‘SAUTÉ’ function. Once the display reads ‘Hot’, add the olive oil.2. Pat the chicken thighs dry and place them in the pot. Sear for 2-3 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the chicken and set it aside.3. In a medium bowl, whisk together the soy sauce, white wine, water, minced garlic, minced ginger, Sriracha, sweetener, and 3 tablespoons of chopped scallions.4. Pour the sauce mixture into the Instant Pot and scrape up any browned bits from the bottom of the pot. Return the seared chicken to the pot.5. Secure the lid and set the steam valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ (or ‘Manual’) setting and cook on HIGH pressure for 5 minutes.6. When the timer finishes, perform a quick pressure release by carefully turning the steam valve to the ‘Venting’ position.7. Once the pin drops, carefully open the lid. Remove the chicken thighs and set them aside.8. Select the ‘SAUTÉ’ function again. Bring the sauce to a rolling boil and let it simmer for 8-10 minutes, or until it has reduced and thickened slightly.9. Serve the chicken thighs immediately, generously drizzled with the sauce and garnished with fresh scallions and sesame seeds.
Nutritional Information
• Per Serving: Calories 285 | Total Fats 11g | Net Carbs 7g | Protein 33g | Fiber 0g
Pro Tips
• for Success
• For a thicker, glaze-like sauce, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering sauce at the end until it thickens.
• Don’t skip the sear! Browning the chicken first is crucial for developing a deep, rich flavor that you won’t get from just pressure cooking.
• Serve this dish over a bed of fluffy jasmine rice or quinoa, with a side of steamed broccoli or bok choy to soak up all the delicious sauce.
• Adjust the spice level to your preference. Add more Sriracha for a bigger kick, or reduce it (or omit it) for a milder flavor.
FAQ
Q: Can I use boneless chicken thighs for this recipe
A: Yes, the recipe works perfectly with either bone-in or boneless, skinless chicken thighs. The cooking time remains the same.
Q: How do I make the sauce thicker
A: For a thicker, glaze-like sauce, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the sauce while it simmers on the ‘Sauté’ function until it reaches your desired consistency.
Q: What can I substitute for white wine
A: If you prefer not to use white wine, you can easily substitute it with an equal amount of chicken broth.
Q: Is this Asian chicken recipe spicy
A: This recipe has a mild kick from Sriracha. You can easily adjust the spice level to your preference by adding more for extra heat, or reducing or omitting it for a milder taste.
