Description
Tender, deliciously juicy, fall-off-the-bone sticky chicken prepared in the Instant Pot with a sweet and savory sticky sauce.
Ingredients
Scale
- 6 bone-in skin-on chicken thighs
- 1 tablespoon paprika
- fresh ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1/4 cup honey
- 1/3 cup low sodium soy sauce
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon hot chili sauce
- 3 cloves garlic, minced
- 1/8 teaspoon ground ginger
- 1 tablespoon toasted sesame seeds
- chopped fresh cilantro, optional
- 1 tablespoon cornstarch
Instructions
- Step: Set the Instant Pot to Sauté mode and heat 1 tablespoon olive oil.
- Step: Season the chicken thighs with paprika and ground black pepper, and add the chicken, about 3 chicken thighs at a time, skin side down, to the Instant Pot. Brown the thighs on all sides, about 2 minutes on each side. Repeat with the remaining chicken thighs.
- Step: Prepare the sauce by whisking together 1 tablespoon of olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
- Step: Arrange the browned chicken evenly on the bottom of the Instant Pot. Pour the prepared sticky sauce over the chicken thighs and stir so it is coated on all sides.
- Step: Lock the lid and pressure cook on HIGH (or Poultry Mode) for 20 minutes. Turn off the pot and allow it to release the pressure for about 5 minutes. Transfer the chicken thighs to a serving plate.
- Step: To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it. Set the Instant Pot to sauté mode and stir the cornstarch mixture into the sauce; cook for 1 to 2 minutes or until thickened.
- Step: Serve the sauce separately or pour it over the chicken. Sprinkle the chicken with sesame seeds and chopped cilantro.
Notes
For chicken breasts, pressure cook for 10 minutes. To reduce calories, remove the skin after cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 433 kcal
- Sugar: 14 g
- Sodium: 633 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 142 mg