This Instant Pot honey sesame chicken thigh recipe is an excellent reason to purchase an electric pressure cooker! Everything is combined in the pot; all you have to do is put the lid on and press the button. It is as easy as that! Boneless chicken thighs can be left whole or sliced into strips. There’s no reason to sauté boneless chicken thighs, but if you use bone-in chicken with skin, it should first be browned in a small amount of oil.
Ginger, soy sauce, honey, and garlic are among the ingredients, along with a bit of heat from a bit of chili garlic paste.
You might also like this Instant Pot General Tso’s chicken or these Instant Pot chicken with sun dried tomatoes and garlic.
PrintInstant Pot Honey Sesame Chicken Thighs
If you don’t have an Instant Pot or similar pressure cooker, this honey sesame chicken is a great reason to purchase one! The Asian-flavored dish is made with boneless chicken thighs and is ready in less than 40 minutes!
- Prep Time: 10 minutes
- Pressure Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Instant Pot, Asian Cuisine, Chicken Thighs
- Method: Pressure Cook
- Cuisine: Asian
Ingredients
- 2 pounds boneless chicken thighs, without skin
- Kosher salt
- Ground black pepper
- 1/2 cup chicken stock
- 4 green onions
- 3 tablespoons honey
- 2 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger (fresh or from a jar)
- 1 teaspoon chili garlic paste
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon toasted sesame seeds
Instructions
- Pat the chicken with paper towels to dry; sprinkle with salt and pepper. If desired, slice the chicken into strips. Arrange the chicken in the inner pot of the Instant Pot pressure cooker.
- Slice the green onions, keeping the white and green parts separated.
- Sprinkle the white parts of the green onions over the chicken. Set the green parts aside.
- In a small bowl, combine the chicken stock, honey, soy sauce, vinegar, ginger, chili garlic paste, and sesame oil. Whisk to blend and pour over the chicken.
- Lock the lid in place and turn the pressure release knob to the sealing position. Choose pressure cook, high pressure, and set the time to 10 minutes.
- When the time is up, carefully turn the knob to the venting position for a quick release.
- With a slotted spoon, remove the chicken to a bowl.
- Choose the sauté button on the Instant Pot and bring the liquids to a boil. Continue to cook for 3 to 4 minutes to reduce slightly.
- In a small bowl combine the cornstarch with about 1 tablespoon of water. Blend thoroughly and add to the Instant Pot. Cook, stirring, until the liquids are thickened.
- Pour the sauce over the chicken and garnish with the reserved green onions and toasted sesame seeds. Serve with rice or noodles.
