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Delicious Asian-Inspired Instant Pot Chicken Thighs photo

Asian-Inspired Instant Pot Chicken Thighs

Tender, savory boneless chicken thighs cooked in an Asian-style marinade in the Instant Pot.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 servings

Equipment

  • Instant Pot or electric pressure cooker
  • resealable plastic bag or airtight container
  • measuring cup or small bowl
  • Tongs
  • Meat Thermometer
  • Whisk or Spoon
  • Spatula or wooden spoon

Ingredients
  

  • 2.5 to 3 lb boneless skinless chicken thighs about 8 thighs
  • 1/3 cup broth or water
  • 1/4 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, for thickening

Instructions
 

  • In a measuring cup or small bowl, whisk together broth (or water), coconut aminos (or soy sauce), rice vinegar, fish sauce, maple syrup, sriracha (if using), sesame oil, and minced garlic until combined.
  • Place the raw chicken thighs in a resealable plastic bag or airtight container and pour in the marinade. Seal and refrigerate for at least 15 minutes, or up to 1–24 hours for more flavor.
  • Plug in the Instant Pot and transfer the marinated chicken and all marinade to the inner pot. The thighs can overlap and do not need a single layer.
  • Close the lid and set the valve to sealing. Pressure cook on High for 8 minutes for boneless thighs (10 minutes for bone-in, 14 minutes for frozen thighs). Allow the cooker 5–10 minutes to come to pressure first.
  • When the cook time finishes, perform a quick release to vent the pressure. Carefully remove the lid.
  • Check doneness by inserting a meat thermometer into the thickest part of the largest thigh; the internal temperature should read at least 165°F (74°C).
  • Use tongs to transfer the chicken to a plate, leaving the cooking juices in the pot.
  • If you want a thicker sauce, sprinkle the tapioca flour or cornstarch into the pot and press Sauté. Whisk or stir constantly until the mixture comes to a boil and thickens, about 3–5 minutes.
  • Return the chicken to the pot to coat with the sauce, or spoon the sauce over the chicken to serve.

Notes

  • Marinate at least 15 minutes for best flavor.
  • Use sriracha to adjust spiciness to taste.
  • Check the thickened sauce and add more starch if needed for desired consistency.
  • Cook times differ for bone-in or frozen thighs as noted.
  • Let the Instant Pot come to pressure before the cook time begins.