Asian-Inspired Instant Pot Chicken Thighs
If you’re looking for a quick and flavorful dinner that brings a taste of the East to your table, these Asian-Inspired Instant Pot Chicken Thighs are just what you need. With tender, juicy chicken thighs infused with a delightful mix of savory and sweet flavors, this recipe is perfect for busy weeknights or when you want to impress guests with minimal effort. The beauty of this dish lies in its simplicity and the ease of using an Instant Pot, which locks in flavor and moisture while cooking your chicken to perfection.
Why I Love This Recipe
This recipe has quickly become a staple in my kitchen for several reasons. First, the simplicity of the ingredients makes it easy to whip up on a weeknight. Second, the flavors are incredibly versatile; you can adjust the level of sweetness or spice to suit your family’s preferences. Plus, the Instant Pot significantly reduces cooking time, so you can enjoy a tender, flavorful meal in less than an hour. Finally, the cleanup is a breeze, making this dish as convenient as it is delicious!
Ingredient Notes
- Boneless skinless chicken thighs: These are my go-to for this recipe because they remain tender and juicy even after cooking.
- Broth or water: Using chicken broth adds extra flavor, but water works just fine if you’re short on broth.
- Coconut aminos or low-sodium soy sauce: Coconut aminos offer a soy sauce alternative with a slightly sweeter flavor, while low-sodium soy sauce provides a more traditional taste.
- Rice vinegar: This adds a nice tanginess that balances the sweetness of maple syrup.
- Fish sauce: A little goes a long way in adding depth to the dish—don’t skip it!
- Pure maple syrup: This natural sweetener enhances the overall flavor profile and keeps the dish balanced.
- Sriracha: This is optional but adds a delightful kick to the dish if you enjoy some heat.
- Sesame oil: Just a small amount adds a nutty richness that complements the other flavors beautifully.
- Garlic: Fresh garlic brings a wonderful aroma and flavor to the dish.
- Tapioca flour or cornstarch: This thickener is optional but can be used to create a luscious sauce at the end.
Equipment & Tools
- Instant Pot: Essential for this recipe, it allows for quick cooking and easy cleanup.
- Measuring cups and spoons: For precise ingredient measurements.
- Spatula or wooden spoon: Helpful for mixing the sauce and chicken together.
- Cutting board and knife: Necessary for mincing garlic and prepping your chicken.
Method: Asian-Inspired Instant Pot Chicken Thighs
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Mince the garlic and set it aside. If you’re using tapioca flour or cornstarch, mix it with a tablespoon of water to create a slurry, which will help thicken the sauce later.
Step 2: Sauté the Aromatics
Turn your Instant Pot to the sauté function. Add the sesame oil and let it heat for a minute. Next, toss in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 3: Add the Chicken Thighs
Place the boneless skinless chicken thighs into the pot. Sear them for about 2-3 minutes on each side until they are lightly browned.
Step 4: Mix the Sauce
In a separate bowl, combine the broth or water, coconut aminos (or soy sauce), rice vinegar, fish sauce, maple syrup, and sriracha (if using). Whisk together until well combined.
Step 5: Pressure Cook the Chicken
Pour the sauce over the chicken thighs in the Instant Pot, ensuring they are well coated. Secure the lid on the Instant Pot and set it to pressure cook on high for 10 minutes.
Step 6: Natural Release
Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then quick release any remaining pressure.
Step 7: Thicken the Sauce (Optional)
If you want a thicker sauce, remove the chicken thighs and turn the Instant Pot back to the sauté function. Stir in the tapioca flour or cornstarch slurry you prepared earlier and let it simmer for a few minutes until the sauce thickens.
Step 8: Serve
Return the chicken thighs to the pot, coating them in the sauce. Serve over steamed rice or quinoa, and garnish with green onions or sesame seeds for an extra touch.
Make It Fit Your Plan
- Low-carb: Serve the chicken over cauliflower rice or steamed vegetables instead of traditional rice.
- Dairy-free: This recipe is naturally dairy-free, making it suitable for various dietary needs.
- Gluten-free: Use coconut aminos instead of soy sauce to keep the recipe gluten-free.
- Vegetarian: Substitute chicken with firm tofu or tempeh, adjusting the cooking time accordingly.
Cook’s Notes
- This dish can be prepared ahead of time and stored in the refrigerator for meal prep.
- Feel free to customize the spice level by adjusting the amount of sriracha or omitting it altogether.
- If you prefer more veggies, consider adding bell peppers, snap peas, or broccoli during the last few minutes of cooking.
- For an even deeper flavor, marinate the chicken in the sauce for a few hours before cooking.
Leftovers & Meal Prep
Leftover Asian-Inspired Instant Pot Chicken Thighs can be stored in an airtight container in the refrigerator for up to four days. They also freeze well, making them perfect for meal prep. Simply thaw in the refrigerator overnight before reheating in the microwave or on the stovetop. Pair with fresh vegetables or rice for a quick lunch or dinner option.
Asian-Inspired Instant Pot Chicken Thighs FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts, but be aware that they may dry out more easily than thighs. Adjust the cooking time to 8 minutes to ensure they remain juicy.
What can I use if I don’t have coconut aminos?
If you don’t have coconut aminos, low-sodium soy sauce is a great substitute. Just remember that soy sauce is saltier, so you may want to adjust the quantity slightly.
Can I double the recipe in the Instant Pot?
Yes, you can double the recipe, but make sure not to exceed the maximum fill line of your Instant Pot. Cooking time will remain the same as long as the pressure can build up properly.
Is it necessary to brown the chicken before pressure cooking?
Browning the chicken is not necessary, but it does add depth of flavor and a nice color to the dish. If you’re short on time, you can skip this step and simply cook the chicken in the sauce.
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Time to Try It
Whether you’re a seasoned home cook or just starting out, this Asian-Inspired Instant Pot Chicken Thighs recipe is sure to become a favorite in your household. The combination of savory and sweet flavors, along with the ease of preparation, makes this dish not only delicious but also practical. So gather your ingredients, fire up your Instant Pot, and get ready to enjoy a delightful meal that packs a punch of flavor. Happy cooking!
Asian-Inspired Instant Pot Chicken Thighs
Ingredients
Equipment
Method
- Step 1: Prepare the Ingredients - Gather all your ingredients, mince the garlic, and mix tapioca flour or cornstarch with water to create a slurry.
- Step 2: Sauté the Aromatics - Turn the Instant Pot to sauté, add sesame oil, and sauté minced garlic for about 30 seconds.
- Step 3: Add the Chicken Thighs - Place chicken thighs in the pot and sear for 2-3 minutes on each side.
- Step 4: Mix the Sauce - In a bowl, combine broth or water, coconut aminos, rice vinegar, fish sauce, maple syrup, and sriracha; whisk until combined.
- Step 5: Pressure Cook the Chicken - Pour sauce over chicken, secure the lid, and pressure cook on high for 10 minutes.
- Step 6: Natural Release - Allow the Instant Pot to naturally release pressure for 10 minutes, then quick release any remaining pressure.
- Step 7: Thicken the Sauce (Optional) - Remove chicken, sauté the sauce, and stir in the flour or cornstarch slurry until thickened.
- Step 8: Serve - Return chicken to the pot, coat in sauce, and serve over rice or quinoa, garnished with green onions or sesame seeds.
Notes
- This dish can be prepared ahead and stored in the refrigerator for meal prep.
- Adjust spice level by varying sriracha amount.
- Add veggies like bell peppers or broccoli during cooking for more nutrition.
