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.
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.