This chicken thigh dish uses the same garlic and sesame sauce we adore on chicken wings. The sauce adds intense flavor to the chicken during pressure cooking. This goes well with white rice, in our opinion.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 bone-in, skin on chicken thighs
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 6 tablespoons water, divided
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame seeds
Instructions
- Season chicken thighs with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
- Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
- Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Saute function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Saute function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 1265 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty dang good, easy recipe that will please the whole family. Only thing off was the amount of corn starch. You almost don’t need it at all. I’d use half next time, or add more water or maybe chicken broth to get that ratio right.
I made it with a lot more garlic and sprinkled Goya Adobo seasoning on the chicken before cooking. Also, added potatoes, carrots and white onion. Making it more like a Asian chicken stew. Delicious
Easy and delicious. The cornstarch made the sauce too thick, so I added water, making more sauce. The extra sauce was great on rice.
My family ate this up! First thing I did was double it, well I doubled the ingredients and used about 12 boneless, skinless thighs. (I have teenage boys) I have a 6 qt Instant Pot so all of the chicken won’t fit at once while browning it. I browned 4 at a time and put them on a plate until I had the last 4 cooking. The juices from the chicken on the plate was enough liquid to clean the bottom of the pot, so I didn’t do water. We eat ours over Jasmin rice. There was plenty of sauce for 12 thighs. This is going into our meal rotation.
So easy and delicious!! My husband and I have added it to our rotation when doing meal planning.
It was delicious ! Found a substitute hoisin sauce online, worked fine.. also used balsamic vinegar instead and diced onion for green.. we will save and make again
Would have been better with more liquid. Perhaps chicken stock. Enjoyed the flavor.
Good, chicken very moist
This was really good. Thanks for sharing. I think we will add a little spice next time but this has a nice taste to it.
The chicken was tender and the sauce was wonderful, serven on white rice.
Made it exactly as directed. Came out perfect! Paired it with white rice and a ginger-miso vegetable medley, and it was delicious!
It was ok. There wasn’t a whole lot of flavor depth. I ended up adding some plain rice vinegar and red pepper flakes. Maybe I’m just not the biggest fan of super soy flavored dishes. It sort of overpowers any subtle flavors. I used skin-on thighs and even though I browned them well, once they go in under pressure, the skin gets mushy and rubbery. Still rather tasty, though. Not sure I’d make it again. Especially in the Instant Pot.
This turned out amazing. Easy to follow. Even though the recipe called for toasted seaseme seeds w/o instructions i did it and was very good. My family loved it