Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot Sticky Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This Instant Pot Sticky Chicken recipe features tender, juicy chicken thighs cooked under pressure and coated in a flavorful, sticky sauce made with honey, soy sauce, brown sugar, and a hint of spice. It's a quick and easy dish perfect for a weeknight dinner, garnished with toasted sesame seeds and fresh cilantro for added texture and freshness.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon paprika
  • Fresh ground black pepper (to taste)
  • 2 tablespoons olive oil (divided)

Sauce

  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • ¼ cup honey
  • ⅓ cup low sodium soy sauce
  • ½ tablespoon Worcestershire sauce
  • 1 tablespoon hot chili sauce (like Sriracha, adjust to taste)
  • 3 cloves garlic (minced)
  • ⅛ teaspoon ground ginger (or to taste)

Garnish

  • 1 tablespoon toasted sesame seeds
  • Chopped fresh cilantro (optional)

Instructions

  1. Prep the Instant Pot: Set the Instant Pot to Sauté mode and heat 1 tablespoon of olive oil to prepare for browning the chicken.
  2. Brown the chicken: Season the chicken thighs with paprika and freshly ground black pepper. Add about three chicken thighs at a time, skin side down, to the Instant Pot, browning each side for about 2 minutes until golden. Repeat with the remaining thighs to seal in juices and enhance flavor.
  3. Make the sauce: While browning chicken, whisk together 1 tablespoon olive oil, white vinegar, brown sugar, honey, low sodium soy sauce, Worcestershire sauce, hot chili sauce, minced garlic, and ground ginger to create the sticky sauce.
  4. Combine the sauce with the chicken: Once all chicken is browned, arrange them evenly at the bottom of the Instant Pot. Pour the prepared sauce over the chicken and stir gently to coat all pieces evenly.
  5. Cook: Lock the Instant Pot lid securely and pressure cook on HIGH setting (or use Poultry Mode) for 20 minutes. After cooking, turn off the pot and allow a natural pressure release for about 5 minutes before opening the lid safely.
  6. Thicken the sauce: If you prefer a thicker sauce, remove ¼ cup of the cooking liquid and whisk in 1 tablespoon cornstarch until smooth. Set the Instant Pot to Sauté mode and stir in the cornstarch mixture, cooking for 1 to 2 minutes until sauce thickens.
  7. Serve: Transfer the chicken thighs to a serving plate and either pour the thickened sauce over them or serve it on the side. Garnish with toasted sesame seeds and optional chopped fresh cilantro for a fragrant finish.

Notes

  • Adjust the amount of hot chili sauce depending on your preferred spice level.
  • For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Bone-in, skin-on chicken thighs provide extra flavor and moisture, but boneless can be substituted; adjust cooking time accordingly.
  • Allowing the chicken to brown well adds depth to the overall flavor.
  • The sauce thickening step is optional but recommended for a glossy, clingy sauce.
  • Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American Asian Fusion

Find it online: https://avascooking.com/instant-pot-sticky-chicken-recipe/