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Instant Pot Asian Style Chicken Thighs

I have adapted my Asian Style Chicken Thighs recipe for use with the Instant Pot and it is a winner! It is a great "meal prep" / "freeze ahead" type recipe. Make the chicken and the sauce ahead a time, and serve with freshly made rice when you are ready to eat.



6-8 servings

8-10 boneless/skinless Chicken Thighs

Salt & Pepper

4 tablespoons EVOO

2/3 cup Water

1/2 cup packed Brown Sugar

4 tablespoons Orange Juice

4 tablespoons Soy Sauce

4 tablespoons Ketchup

2 tablespoons White Vinegar

8 cloves Garlic, minced

1 teaspoon crushed Red Pepper Flakes

1/2 teaspoon Chines 5-Spice

4 teaspoons Cornstarch

4 tablespoons Cold Water

Sliced Green Onions / Scallions

Bone and skin the chicken thighs. Season the chicken with salt and pepper. Place all of the ingredients except for the cornstarch, water, and scallions into the Instant Pot. Lock the lid, turn the nozzle to seal, and set on Manual for 17 min, 10 min NPR, then quick release. In a small bowl add the cold water and cornstarch and mix until it is all incorporated. Remove all the chicken from the pot. Set the Instant Pot to Sauté and add the cornstarch / water mixture. Stir it in to the sauce and add the chicken and onions back into sauce. Cook for ~8 minutes or until it starts to thicken.

Serve over rice and add chopped green onions over the top. Steamed broccoli is an excellent side to pair with this.

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