Asian Chicken Thighs (Instant Pot)
These Asian Chicken Thighs are cooked until perfectly tender in the Instant Pot! This delicious sauce keeps this easy chicken recipe super juicy.
Asian Chicken Thighs are a quick and easy weeknight dinner! Delicious Asian seasonings are infused into juicy chicken thighs in no time, thanks to the Instant Pot. From start to finish, this recipe only takes 30 minutes and tastes better than takeout!
To make these flavorful chicken thighs, you only need a few pantry staples like honey, ketchup, sesame oil, and soy sauce. Pair this chicken with a quick and easy cauliflower fried rice or some tasty lo mein for a complete meal!
Why you’ll love this recipe:
- Meal Prep Friendly – This gluten-free recipe is great for lunch or dinner prep! It’s easy to make ahead of time and serve later in the week or pack it all week for lunch. It also freezes well, so you can even prepare months ahead!
- Great for Beginners – If you are new to cooking, this is a great recipe to start with! Since these chicken thighs cook entirely in the Instant Pot they don’t require any babysitting. You just season your chicken and let the instant pot handle the rest!
- Easy to pair with sides– This is a great recipe to customize with any vegetables you have on hand. Easy air fryer broccoli, Brussels sprouts, or this Asian Cucumber Salad would be great with this chicken!
Ingredients for Asian Instant Pot Chicken Thighs
Here’s a quick overview of what you’ll need. For exact measurements, keep scrolling down to the printable recipe card below!
- Chicken thighs: I am using bone-in, skin-on thighs for this recipe. I wouldn’t recommend other cuts as the cooking times would likely be different.
- Garlic powder, Onion powder, and Salt: These simple spices coat the chicken to add even flavor throughout.
- Unsalted butter and Sesame oil: Rich and savory sesame oil and butter add depth and flavor to the recipe. If you use salted butter, just taste before adding any extra salt.
- Liquid Sweetener: for a low carb option use sugar free maple syrup. Otherwise, you can use honey or traditional maple syrup.
- Sugar Free Ketchup, Soy sauce, and Ground ginger: these ingredients add depth to the sauce and balance the sweet and savory components. If you are looking for a low-carb option, swap the honey for sugar-free maple syrup. If you want to add some spice, add one tablespoon of sriracha.
- Sesame Seeds: These are optional as a garnish.
How to Cook Chicken Thighs in the Instant Pot
In addition to the ingredients listed above you will also need an Instant Pot, a whisk, a spatula, and some small mixing bowls for this recipe. Here’s a step-by-step guide to make this deliciously juicy chicken in 30 minutes.
Sear Chicken Thighs
Pat the chicken dry with a paper towel so it will sear nicely. Then, combine the spices in a small bowl and season the meat on both sides. Turn your Instant Pot onto the sauté function and add the butter and sesame oil. Once the butter has melted, add the chicken and sear each side for about 5 minutes, until golden brown, then remove from the Instant Pot.
Make Sauce
Mix the honey, ketchup, soy sauce, and ginger in a small bowl. Pour the sauce into the Instant Pot and use a spatula to scrape off any brown bits from the bottom of the pan. Press “cancel” and turn off the Instant Pot. Note: Do NOT leave any bits sticking to the bottom of the pot! The pressure cooker will sometimes give a burn warning if any of those bits are left stuck.
Cook
Add the chicken back to the pot and toss in the sauce until each chicken thigh is fully coated. Put the top on the Instant Pot, seal the pressure valve, and cook on high for 15 minutes. After the chicken has cooked for 15 minutes, allow the Instant Pot to naturally release for 5 minutes. VERY CAREFULLY use a wooden spoon to release the pressure from the venting knob.
Remove the chicken from the pot, make sure it registers an internal temperature of 160 degrees on a meat thermometer, and let the meat rest for 5 minutes before pouring the sauce over the chicken. Garnish with sesame seeds and serve.
Serve
Garnish your chicken with sesame seeds and green onions, and serve immediately! This chicken is great with Sesame Noodles, Air Fried Egg Rolls and Crispy Broccoli for a meal everyone will enjoy.
- Enjoy these Asian chicken thighs with easy Vegetable Lo Mein for a complete meal that’s ready in just half an hour.
- Top this Crispy Brussels Sprout Fried Rice with sticky Asian chicken for a healthier takeout favorite.
- If you’re looking for low-carb options, this Cauliflower Fried Rice and these easy green beans crowd-pleasing sides!
- These Brussels sprouts are air-fried and served with a tasty Asian dipping sauce, similar to Yum Yum sauce, that pairs perfectly with this recipe!
Storage and Reheating
Once the chicken has cooked and cooled completely, it should be stored in an airtight container in the refrigerator for 3-4 days. Leftover chicken can be used in a stir fry, enjoyed for lunch in a lettuce wrap, or eat the leftovers with more lo mein!
You can reheat Asian chicken in the microwave, air fryer, or oven. If using the microwave, reduce power to 50% and blast in 45-second increments until warmed throughout. If you love to get the crispy edges, then air fry your leftovers for 2-4 minutes at 350 degrees F instead. The oven might be the most reliable way — Preheat to 350°F, place chicken in a small baking dish, and heat for about 10 minutes or until warmed throughout.
Freeze
For longer-term meal prepping, freeze your cooked and cooled chicken thighs! Once completely cooled, freeze in an airtight container, pressing out or sucking up as much air from the container as possible.
If you love these chicken thighs, you’ll love these easy dinners!
Recipe FAQ
Though this sauce will work with any cut of meat, the cooking times are specific to bone-in chicken thighs. Follow this guide for chicken breasts.
Yes, to keep the meat moist and flavorful I suggest leaving the skin on.
Pop the chicken thighs under the broiler, in an air fryer or use the air fryer attachment for the Instant Pot to crisp up the skin.
If using sugar free maple syrup and sugar free ketchup this recipe is low carb and keto-friendly.
If you use gluten free soy sauce or coconut aminos this recipe is gluten free.
Get the Recipe: Asian Chicken Thighs (Instant Pot)
Ingredients
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp unsalted butter
- 1 tbsp sesame oil
- ¼ cup sugar free maple syrup, or honey
- ½ cup no-sugar-added ketchup
- ⅓ cup soy sauce or coconut aminos
- 1 tsp ground ginger
- Sesame seeds, optional for garnish
Instructions
- In small bowl, combine the garlic powder, onion powder, and salt.
- Remove the chicken from the fridge, and pat dry with paper towels. Season with the seasoning mixture and set aside.
- In your Instant Pot, heat the butter and sesame oil using the saute function. Add the chicken thighs, and sear for 4-5 minutes until golden brown. Flip the chicken, and sear the other side for 4-5 minutes. Remove the chicken from the Instant Pot and set aside.
- In a small bowl, stir together the sweetener, ketchup, soy sauce, and ginger. Pour it into the Instant Pot, and scrape the brown bits at the bottom of the pot to prevent the burn notice. Press “cancel” on the Instant Pot.
- Add the chicken back to the pot and toss in the sauce. Close the lid and turn the venting knob to “sealing”. Pressure cook on high for 15 minutes.
- Once 15 minutes is complete, allow for a 5-minute natural release. Release the pressure using the venting knob, and remove the chicken from the Instant Pot, reserving the liquid at the bottom of the pot.
- Allow the chicken to rest for 5 minutes, then pour the sauce over the chicken, garnish with sesame seeds, and serve!
Notes
- *You can use honey and regular ketchup if you aren’t counting carbs.
- Don’t skip the searing step. Otherwise, the chicken does not completely cook through. If you have particularly large chicken thighs, I would recommend pressure cooking for 18 minutes.
- Store in an airtight container for up to 3 days in the fridge. This chicken tastes amazing on its own, but it’s also great shredded over rice and on salads, too!
- Pour the reserved liquid from the bottom of the Instant Pot over the chicken for extra flavor!
- If you need to double this recipe, I would recommend doing so in batches to ensure properly cooked chicken.
- This recipe makes four servings, and each one has 4.3 net carbs.
