Honey Sesame Instant Pot Chicken Thighs
Ingredients
Directions / Instructions
Why You'll Love These Honey Sesame Instant Pot Chicken Thighs
These Honey Sesame Instant Pot Chicken Thighs are tender, juicy, and packed with sweet and savory flavor. The chicken cooks quickly in the pressure cooker while absorbing a delicious sauce made with honey, soy sauce, garlic, ginger, sesame oil, and a touch of rice vinegar.
The finished chicken is coated in a glossy sauce and topped with toasted sesame seeds and green onions. Serve it over steamed rice with broccoli or your favorite vegetables for an easy restaurant-style dinner at home.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Honey Sesame Sauce
- 1/3 cup honey
- 1/3 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes, optional
For Thickening and Garnish
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
1. Season the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
2. Sear the Chicken
Set the Instant Pot to Sauté mode and add the olive oil. Once hot, sear the chicken thighs for about 2 to 3 minutes per side until lightly browned. Work in batches if necessary, then transfer the chicken to a plate.
3. Make the Sauce
In a bowl, whisk together the honey, soy sauce, chicken broth, rice vinegar, sesame oil, garlic, ginger, tomato paste, and red pepper flakes if using.
4. Deglaze the Pot
Pour a small amount of the sauce into the Instant Pot and scrape the bottom thoroughly with a wooden spoon to release any browned bits. Add the remaining sauce.
5. Pressure Cook
Return the chicken thighs to the pot and arrange them in the sauce. Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes, then allow the pressure to release naturally for 5 minutes before carefully performing a quick release.
6. Thicken the Sauce
Remove the chicken and set aside. Turn the Instant Pot to Sauté mode. Mix the cornstarch and cold water in a small bowl to create a slurry. Whisk it into the sauce and simmer for 2 to 4 minutes until glossy and thickened.
7. Coat the Chicken
Return the chicken thighs to the thickened sauce and gently turn them to coat. Spoon additional sauce over the top.
8. Garnish and Serve
Sprinkle with toasted sesame seeds and sliced green onions. Serve hot over steamed rice with broccoli, snap peas, or your favorite vegetables.
Expert Tips
Use boneless, skinless chicken thighs for the juiciest results. Thoroughly deglaze the Instant Pot after searing to prevent a burn warning. Use low-sodium soy sauce because the sauce reduces and concentrates as it cooks. Always mix cornstarch with cold water before adding it to the hot sauce to prevent lumps.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium-low heat. Freeze the cooked chicken and sauce for up to 3 months and thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve the chicken over steamed jasmine rice, brown rice, cauliflower rice, quinoa, or noodles. Add steamed broccoli, green beans, snap peas, carrots, bok choy, or stir-fried vegetables. A sprinkle of sesame seeds and fresh green onions adds the perfect finishing touch.
Recipe Variations
Use boneless chicken breasts instead of thighs, add sliced bell peppers or mushrooms to the sauce, increase the red pepper flakes for a spicy version, or add a tablespoon of peanut butter for a richer sauce. You can also finish the dish with fresh lime juice for a bright citrus flavor.
Frequently Asked Questions
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