Asian-Inspired Instant Pot Chicken Thighs

Name: Asian-Inspired Instant Pot Chicken Thighs
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 Servings
Ingredients: 2.5 to 3 lbs boneless skinless chicken thighs; ⅓ cup broth or water; ¼ cup coconut aminos or low-sodium soy sauce; 2 Tbsp rice vinegar; 1 Tbsp fish sauce; 2 Tbsp pure maple syrup; 2 tsp Sriracha; 1 Tbsp sesame oil; 3 cloves garlic; 2 tsp tapioca flour or cornstarch

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
8 Servings
Calories
285 kcal
Course
Main Course
Cuisine
Asian

Asian-Inspired Instant Pot Chicken Thighs

Tyler Espinosa

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Perfectly tender, juicy chicken thighs with an amazing Asian-inspired sauce that is sweet, tangy, with a slight kick. This easy Instant Pot chicken thighs recipe is perfect for meal prep! Serve the chicken with your choice of steamed rice and sauteed vegetables or steamed vegetables.

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Ingredients

Servings

2.5 to 3 lbs boneless skinless chicken thighs 8 thighs
⅓ cup broth or water
¼ cup coconut aminos or low-sodium soy sauce
2 Tbsp rice vinegar
1 Tbsp fish sauce
2 Tbsp pure maple syrup
2 tsp Sriracha optional
1 Tbsp sesame oil
3 cloves garlic minced
2 tsp tapioca flour or cornstarch optional

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Instructions

Combine the ingredients for the marinade (chicken broth/water, coconut aminos/soy sauce, rice vinegar, fish sauce, maple syrup, sriracha, sesame oil, and minced garlic) in a measuring cup or small bowl and stir well to combine.
Transfer the raw chicken thighs to a zip lock bag (or airtight container) and pour in the marinade. Seal the zip lock bag and marinate the chicken for at least 15 minutes (ideally 1 hour to 24 hours).
Plug in your Instant Pot and transfer the marinated chicken, including all of the marinade, to the bottom of the pot. The chicken does not need to be in a single layer.
Pressure cook on High for 8 minutes with the pressure release valve closed (turned to the sealing position). For bone-in chicken thighs, pressure cook for 10 minutes, and for frozen chicken thighs, pressure cook on high pressure for 14 minutes.
The pressure cooker will take about 5 to 10 minutes to come to full pressure, and after it has built up pressure, it will go through its 8 minute pressure cook course. Once the 8 minutes it up, use the quick release valve to release all of the pressure. Remove the Instant Pot lid.
Insert a meat thermometer into the thickest part of the largest thigh (or pick several thighs to check) to ensure the internal temperature is at least 165 degrees F.
Use tongs to transfer the chicken to a plate, leaving the juices behind.
Add in the tapioca flour (or cornstarch or all-purpose flour) and press the Sauté setting on the Instant Pot to make a delicious gravy. Stir well and allow the mixture to come to a full boil. Cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened.
Either transfer the cooked chicken thighs back into the pot to smother them with sauce, or spoon the sauce over the chicken and serve.
Serve these Asian-inspired boneless thighs with your choice of side dishes such as steamed rice, sauteed vegetables, green beans, or roasted vegetables. I like having fresh lemons or limes around to give the chicken a drizzle of fresh lemon juice or lime juice just before eating.