Instant Pot Honey Soy Chicken thighs
User Reviews
5
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Prep Time
2 mins
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Cook Time
25 mins
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Total Time
27 mins
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Servings
6 people
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Calories
290 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Instant Pot Honey Soy Chicken thighs
Description
The chicken thighs are coated in a marinade of honey, light soy sauce, and optional chili flakes, which can be applied from one hour up to 24 hours ahead for enhanced flavor. Garlic cloves and sliced onions are sautéed in the Instant Pot to develop sweetness and aroma before adding chicken stock paste and the seasoned chicken. Star anise and water provide aromatic depth and moisture during pressure cooking.
The Instant Pot cooks the chicken under high pressure for seven minutes, followed by natural release, resulting in tender, flavorful meat. After pressure cooking, the chicken can be removed to thicken the cooking liquid into a sauce using a cornstarch slurry, or the chicken can be caramelized separately on a baking tray for texture.
This dish pairs well with rice or steamed vegetables, with green onion slices and sesame seeds added as a fresh garnish. Adjust cook times if using smaller thighs, bone-in chicken, or different quantities, as detailed in the notes.
The recipe notes highlight customization for different thigh sizes and cooking times, advice on doubling ingredients when increasing portions, and steps to achieve desired texture or sauce consistency after cooking.
Ingredients
- 6 pieces chicken thighs 6 - 7 oz each, 2 - 2.5 lbs total, boneless
- ¼ cup honey
- ¼ cup soy sauce light
- 1 tbsp chili flakes crushed red pepper (optional)
- 4 - 5 garlic cloves
- 1 tbsp chicken stock paste or 1 cube, good quality
- ½ yellow onion sliced thin (or 4 - 5 spring onions, sliced into big pieces)
- 2 star anise whole
- ¼ cup water
To serve
- green onion sliced
- sesame seeds
To thicken
- 1 - 2 tbsp water
- 1 tbsp cornstarch
Instructions
- Place the chicken, honey, soy sauce, and chili flakes in a bowl, and mix to coat well. Set aside. (If you'd like the chicken to be even more flavorful, you can let it marinate for about 1 hour, or up to 24 hours).
- Set the instant pot to the saute setting. When the pot is hot, add about 1 - 2 tbsp of oil. Saute the onions and garlic cloves until the onions have softened and there's some caramelization on the garlic cloves. Add the chicken stock paste (or crushed up cube) and mix it in with the onion and garlic.
- Add the chicken into the Instant Pot, and scrape in any leftover marinade in the bowl as well. Add the water and star anise and mix well.
- Lock on the IP lid (vent closed) and set the IP to cook the chicken on high pressure for 7 minutes, and natural release for 5 minutes. Open the vent and allow the IP to depressurize.
- Remove the chicken from the pot, and transfer them to a plate or a lined baking tray (if caramelizing - see below). Mash up the softened pieces of garlic cloves with a spoon or fork inside the cooking liquid.
- Set the IP to saute. Mix the water and cornstarch together in a small bowl to make a smooth slurry.
- When the cooking liquid starts to simmer, add half of the cornstarch slurry and stir through to thicken. Simmer for 1 minute. If you'd like to thicken the sauce further, stir in the rest of the cornstarch slurry and simmer for at least another minute. If you’re happy with the consistency of the sauce, let it simmer for a few minutes and then keep it warm until the chicken is ready.
- Taste and season with more salt if necessary.
Caramelizing the Chicken (optional, but recommended)
- While the sauce is being thickened, you have the option of caramelizing the chicken for more flavor.
- Line a baking tray with foil or parchment paper and switch on the broiler (or grill setting) in your oven to high or low (high setting is faster, low setting can give you more control).
- Using tongs, carefully place the chicken on the lined baking tray. Spoon a little of the liquid over each of the chicken thigh pieces.
- Place the tray under the broiler and allow the chicken to caramelize. Check on the chicken every few minutes to prevent them from burning.
- When the chicken has caramelized a little, remove them from the oven, and put them back in the IP with the thickened sauce to allow the chicken to soak up more sauce and flavor. Spoon the thickened sauce over the chicken.
- Top with sliced green onions and sesame seeds, and serve.
Notes
- This recipe is designed for large boneless chicken thighs and a 6-quart Instant Pot; adjust cook times for smaller or bone-in thighs accordingly.
- Marinate chicken from 1 hour up to 24 hours for stronger flavor.
- When increasing quantity, double marinade ingredients except star anise; water may be omitted as marinade provides liquid.
- After pressure cooking, thicken sauce with a cornstarch slurry or caramelize chicken separately for added texture.
- For softer chicken, extend cooking time by 1 to 2 minutes as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 290kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 179mg | 60% |
| Sodium | 732mg | 31% |
| Potassium | 538mg | 11% |
| Sugar | 12g | 24% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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