Instant Pot Asian Chicken Thighs Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
831 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Asian Chicken Thighs Recipe
Description
This recipe starts by optionally browning chicken thighs skin-side-down in sesame oil using the Instant Pot's sauté function to create a richly colored skin surface. The chicken is then coated with a glaze made of soy sauce, brown sugar, ketchup, minced garlic, and fresh grated ginger. Pressure cooking tenderizes the meat quickly while infusing it with the glaze flavors.
After cooking, a portion of the cooking liquid is removed and thickened with cornstarch slurry to form a glossy sauce that coats the thighs. Garnishing with sesame seeds and chopped scallions adds texture and freshness.
The preparation suits dinners needing flavorful, tender chicken with an Asian-inspired glaze. Browning is optional but enhances the final dish's visual and flavor complexity.
For alternatives without an Instant Pot, the recipe adapts to slow cooker use by browning chicken first, placing in the slow cooker, adding glaze, and cooking on high for about six hours before thickening sauce as directed.
Ingredients
- 4 pounds chicken thigh 10-12 thighs, bone-in
- 1 cup soy sauce I bought gluten-free, low-sodium
- 3/4 cup brown sugar packed
- 1/4 cup ketchup
- 4 cloves garlic minced
- 2 tablespoons ginger fresh grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch or arrowroot
- sesame seeds and chopped scallions, for garnish
Instructions
- Turn the Instant Pot on the Sauté setting and add the sesame oil. Add several of the chicken thighs, skin-side-down. Brown the skin for 2-3 minutes, until golden brown. Then remove the chicken thighs and repeat with the remaining thighs until all have been browned on the skin side. Place all the chicken thighs back in the Instant Pot, skin-side-up. *This first step is optional. Then skin will not stay crisp once pressure cooked, but the browning process gives the skin a much richer color once finished. If skipping the browning, pile the raw thighs in the Instant Pot and move onto step 2.
- Pour the soy sauce, brown sugar, ketchup, garlic, and ginger in a bowl. Whisk well, then pour the glaze over the top of the chicken.
- Lock the lid into place. Set the Instant Pot on Pressure Cook High for 20 minutes. Then turn the Instant Pot Off and perform a Quick Release . Once the pressure valve button drops, it's safe to open the lid.
- Scoop 1/4 cup of the glaze out of the pot. Whisk 1 tablespoon cornstarch into the glaze. Then turn the Instant Pot back on Sauté and stir the cornstarch slurry back into the pot. Let it simmer for 2-4 minutes to thicken the glaze. Turn off the pot. Sprinkle with sesame seeds and chopped scallions before servings.
Notes
- Browning chicken skin before pressure cooking is optional but adds richer color and flavor.
- For slow cooker, brown chicken on stovetop, then cook with glaze on high for ~6 hours before thickening sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 831 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 831kcal | 42% |
| Carbohydrates | 36g | 12% |
| Protein | 51g | 102% |
| Fat | 52g | 80% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 296mg | 99% |
| Sodium | 1748mg | 73% |
| Potassium | 782mg | 17% |
| Fiber | 0g | 0% |
| Sugar | 29g | 58% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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