Get the Recipe: 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.
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.
Serving: 1 thigh + 1/4th sauce (nutrition calculated with keto-friendly options), Calories: 297kcal, Carbohydrates: 4.7g, Protein: 31g, Fat: 15.9g, Cholesterol: 155mg, Sodium: 1602.4mg, Fiber: 0.4g, Sugar: 1.2g
Did you make this recipe?Please leave a star rating and review below!