Asian-Inspired Instant Pot Chicken Thighs
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 mins
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Total Time
23 mins
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Servings
8 Servings
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Calories
285 kcal
-
Course
Main Course
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Cuisine
Asian
Asian-Inspired Instant Pot Chicken Thighs
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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
- 2.5 to 3 lbs chicken thigh 8 thighs, boneless, skinless
- 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 optional, or cornstarch
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.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 7 days.
Nutrition Information
Show Details
Serving
1Thigh (of 8)
Calories
285kcal
(14%)
Carbohydrates
5g
(2%)
Protein
30g
(60%)
Fat
15g
(23%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1Thigh (of 8) | |
| Calories | 285kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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