Asian-Inspired Instant Pot Chicken Thighs Recipe

A sweet, acidic, spicy Asian sauce makes great chicken thighs. This simple Instant Pot chicken thighs recipe is great for meal planning! Steamed rice and sautéed veggies accompany chicken. 

– 2.5 to 3 lbs boneless skinless chicken thighs 8 thigh – ⅓ cup broth or water – ¼ cup coconut aminos or low-sodium soy sauce – 2 Tbsp rice vinegar – 1 Tbsp fish sauce – 2 Tbsp pure maple syrup – 2 tsp sriracha optional – 1 Tbsp sesame oil – 3 cloves garlic minced – 2 tsp tapioca flour or cornstarch optional


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Marinade: Combine chicken broth/water, coconut aminos/soy sauce, rice vinegar, fish sauce, maple syrup, sriracha, sesame oil, and chopped garlic in a measuring cup or small bowl. 


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Marinate raw chicken thighs in a bag. Chicken in ziplock bag 15–24 hours.Place marinated chicken and marinade in Instant Pot.  

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Layering chicken is unnecessary.Keep the pressure release valve closed and cook on High for 8 minutes. Frozen chicken thighs get 14 minutes and bone-in 10 minutes under high pressure.  

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Pressure cooks for 8 minutes after 5–10 minutes to reach full pressure. Release pressure after 8 minutes with the quick release valve. Instant Pot lid off. 

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Insert a meat thermometer into the thickest portion of the largest thigh (or several thighs) to achieve 165 degrees F internal temperature.  

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Place chicken on dish after draining.For a great Instant Pot sauce, sauté tapioca flour (or cornflour or all-purpose flour). Mix and boil. Stir sauce occasionally for 3–5 minutes to thicken.  

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In pot or ladle sauce over chicken thighs and serve.Asian-inspired boneless thighs with steamed rice,  

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sautéed veggies, green beans, or roasted veggies. I squeeze lemon or lime juice on chicken before eating. 

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