Instant Pot Asian Chicken Thighs

Whenever I think of comforting meals, Instant Pot Asian Chicken Thighs immediately comes to mind. Growing up, my family would gather around the dinner table, and the aroma of tender chicken mingling with savory sauces filled the air. This dish brings back memories of laughter and shared stories. With the convenience of the Instant Pot, you can create that same warmth and joy in just a fraction of the time. The combination of flavors in this recipe is simply irresistible, and it’s perfect for busy weeknights when you need to whip up something delicious without spending hours in the kitchen.

Ingredients You’ll Need for Instant Pot Asian Chicken Thighs

When preparing Instant Pot Asian Chicken Thighs, the quality of your ingredients plays a crucial role in the final dish. Each component enhances the other, creating a harmonious blend of flavors that makes this recipe so special. The key players include tender chicken thighs, a flavorful soy sauce blend, and aromatic spices that elevate the dish to new heights.

• 4 pounds bone-in chicken thighs (10-12 thighs) – The star of this dish, providing rich flavor and tenderness.
• 1 cup low-sodium soy sauce – Adds a savory depth while keeping the dish balanced in saltiness.
• 3/4 cup brown sugar, packed – Brings sweetness that complements the saltiness of the soy sauce.
• 1/4 cup ketchup – Adds a tangy element, enhancing the overall flavor profile.
• 4 cloves garlic, minced – Infuses the dish with a robust and aromatic flavor.
• 2 tablespoons fresh grated ginger – Provides a warm and spicy note that brightens the dish.
• 1 tablespoon sesame oil – Adds a nutty richness, enhancing the Asian-inspired flavors.
• 1 tablespoon cornstarch or arrowroot – Used to thicken the sauce to the perfect consistency.
• Garnishes: sesame seeds and chopped scallions – Elevate the presentation and add a fresh crunch.

Making Instant Pot Asian Chicken Thighs

Cooking Instant Pot Asian Chicken Thighs is a delightful process that combines simplicity and flavor. Follow these steps to create a dish that’s sure to impress.

1. Begin by turning the Instant Pot on to the Sauté setting and adding the sesame oil. Allow it to heat up slightly before moving on to the next step.
2. Next, add several of the chicken thighs, skin-side down, to the pot. Brown the skin for about 2 to 3 minutes until it turns a golden brown color. This step is crucial for developing a rich flavor.
3. Once the skin has browned, carefully remove the thighs from the pot and set them aside. Repeat with the remaining chicken, making sure each piece gets that lovely golden finish.
4. After browning, place all the browned chicken thighs back in the Instant Pot, skin-side up. This arrangement helps the skin stay moist while it cooks under pressure.
5. In a separate bowl, pour in the soy sauce, brown sugar, ketchup, garlic, and ginger. Whisk these ingredients together until they form a smooth glaze.
6. Pour the prepared glaze over the chicken thighs in the pot, ensuring they’re well coated. Lock the lid into place to secure everything inside.
7. Set the Instant Pot to Pressure Cook High for 20 minutes. Once the cooking cycle is complete, turn the pot off and perform a Quick Release to release the steam. Be cautious as the steam escapes, and wait for the pressure valve button to drop.
8. Once it’s safe to open the lid, carefully scoop out 1/4 cup of the cooking glaze from the pot into a small bowl.
9. Whisk in 1 tablespoon of cornstarch into the reserved glaze to create a thickening slurry.
10. Turn the Instant Pot back on to the Sauté setting and stir the cornstarch slurry back into the pot. Allow it to simmer for 2 to 4 minutes, watching as the glaze thickens beautifully.
11. Finally, turn off the pot and sprinkle the thighs with sesame seeds and chopped scallions before serving. This adds a lovely crunch and visual appeal to your dish.

Pro Tips and Tweaks

To make your experience even better, consider these handy tips for Instant Pot Asian Chicken Thighs. These little tweaks can help elevate your cooking game.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
• Freezing: You can freeze the cooked chicken for up to 2 months. Thaw it in the refrigerator overnight before reheating.
• Pairing: Serve the dish over steamed rice or noodles to soak up the delicious sauce.
• Slow Cooker Option: If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Follow the initial browning steps on the stovetop, then transfer everything to the slow cooker and cook on high for about 6 hours.
• Garnishing: Fresh herbs like cilantro or parsley can be used as garnishes to add a pop of color and freshness.
• Adjusting Sweetness: If you prefer a less sweet sauce, reduce the amount of brown sugar to suit your taste.
• Cooking Time: Make sure to monitor the cooking time, as larger thighs may require additional time under pressure.

Serving Suggestions

When it comes to serving Instant Pot Asian Chicken Thighs, you have a plethora of options to choose from. Here are some delightful suggestions:

• Over Rice: Serve the chicken over a bed of steaming jasmine or basmati rice to soak up the savory sauce.
• With Noodles: Toss the chicken with cooked noodles, adding some stir-fried vegetables for a complete meal.
• As a Wrap: Use lettuce leaves to create fresh wraps, filling them with chicken and topped with extra sauce.
• For Meal Prep: Package the chicken with rice and vegetables in meal prep containers for quick lunches throughout the week.
• Casual Gatherings: This dish is perfect for casual get-togethers with friends, serving it as a main course alongside side salads.
• Special Occasions: Dress it up on special occasions by serving it on a beautiful platter garnished with herbs and sesame seeds.
• Seasonal Pairings: Accompany the dish with seasonal vegetables, like steamed broccoli or sautéed bok choy, for a nutritious touch.

FAQ

Conclusion

Instant Pot Asian Chicken Thighs is a perfect blend of flavors that you and your family will love. With its easy preparation and mouthwatering taste, it’s an ideal weeknight dinner that doesn’t compromise on quality. Give this recipe a try, and I guarantee it will become a favorite in your household!

Instant Pot Asian Chicken Thighs

The ultimate comfort food, Instant Pot Asian Chicken Thighs are a delicious blend of savory and sweet flavors that will satisfy your cravings. Tender, juicy chicken cooked to perfection in a rich sauce makes for an easy weeknight dinner. Serve it over rice or noodles, and you'll have a meal that's sure to impress.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Asian

Servings 6 servings

Calories 460 kcal

Equipment

• Food Processor
• Instant Pot
• Grater
• Skillet
• Whisk
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 4 pounds bone-in chicken thighs (10-12 thighs)
• 1 cup low-sodium soy sauce (I bought gluten-free)
• 3/4 cup brown sugar (packed)
• 1/4 cup ketchup
• 4 cloves garlic (minced)
• 2 tablespoons fresh grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch or arrowroot
• sesame seeds and chopped scallions

Instructions

 

• Begin by turning the Instant Pot on to the Sauté setting and adding the sesame oil. Allow it to heat up slightly before moving on to the next step.
• Next, add several of the chicken thighs, skin-side down, to the pot. Brown the skin for about 2 to 3 minutes until it turns a golden brown color. This step is crucial for developing a rich flavor.
• Once the skin has browned, carefully remove the thighs from the pot and set them aside. Repeat with the remaining chicken, making sure each piece gets that lovely golden finish.
• After browning, place all the browned chicken thighs back in the Instant Pot, skin-side up. This arrangement helps the skin stay moist while it cooks under pressure.
• In a separate bowl, pour in the soy sauce, brown sugar, ketchup, garlic, and ginger. Whisk these ingredients together until they form a smooth glaze.
• Pour the prepared glaze over the chicken thighs in the pot, ensuring they’re well coated. Lock the lid into place to secure everything inside.
• Set the Instant Pot to Pressure Cook High for 20 minutes. Once the cooking cycle is complete, turn the pot off and perform a Quick Release to release the steam. Be cautious as the steam escapes, and wait for the pressure valve button to drop.
• Once it’s safe to open the lid, carefully scoop out 1/4 cup of the cooking glaze from the pot into a small bowl.
• Whisk in 1 tablespoon of cornstarch into the reserved glaze to create a thickening slurry.
• Turn the Instant Pot back on to the Sauté setting and stir the cornstarch slurry back into the pot. Allow it to simmer for 2 to 4 minutes, watching as the glaze thickens beautifully.
• Finally, turn off the pot and sprinkle the thighs with sesame seeds and chopped scallions before serving. This adds a lovely crunch and visual appeal to your dish.

Notes

• Tip 1: You can freeze the cooked chicken for up to 2 months. Thaw it in the refrigerator overnight before reheating.
• Tip 2: If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Follow the initial browning steps on the stovetop, then transfer everything to the slow cooker and cook on high for about 6 hours.

Keyword Asian Chicken Thighs, easy chicken dinner, Instant Pot Chicken, Pressure Cooker Recipes

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.