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Asian-Inspired Instant Pot Chicken Thighs Recipe

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4.1 from 14 reviews

This Asian-Inspired Instant Pot Chicken Thighs recipe features tender, juicy boneless skinless chicken thighs cooked quickly in a flavorful marinade made with coconut aminos, rice vinegar, fish sauce, maple syrup, and garlic. Utilizing the Instant Pot, this dish delivers a rich, savory, and slightly sweet sauce that's thickened into a delicious gravy, perfect for serving over steamed rice or with sautéed vegetables. It's a simple, quick, and luscious meal ideal for busy weeknights yet impressive enough for guests.

  • Total Time: 23 minutes (plus marinating time as desired)
  • Yield: 8 servings

Ingredients

Chicken

  • 2.5 to 3 lbs boneless skinless chicken thighs (8 thighs)

Marinade and Sauce

  • 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, for thickening)

Instructions

  1. Prepare the Marinade: In a measuring cup or small bowl, combine broth or water, coconut aminos or soy sauce, rice vinegar, fish sauce, maple syrup, sriracha (if using), sesame oil, and minced garlic. Stir well to fully blend the flavors.
  2. Marinate the Chicken: Place the raw chicken thighs into a zip lock bag or airtight container. Pour the prepared marinade over the chicken, seal the bag/container, and marinate in the refrigerator for at least 15 minutes, ideally between 1 hour to 24 hours, to allow the flavors to penetrate the meat.
  3. Transfer to Instant Pot: Plug in your Instant Pot. Transfer the marinated chicken along with all the marinade into the bottom of the Instant Pot. The chicken can be stacked; it does not need to be in a single layer.
  4. Pressure Cook the Chicken: Set the Instant Pot to High Pressure and cook for 8 minutes with the pressure release valve in the sealing position. For bone-in thighs, cook 10 minutes; for frozen thighs, cook 14 minutes.
  5. Release Pressure: After cooking, allow 5 to 10 minutes for the Instant Pot to come to pressure and complete cooking. Once cooking is finished, perform a quick release by switching the pressure valve to venting to release all steam. Open the lid carefully once pressure is fully released.
  6. Check Doneness: Use a meat thermometer and insert it into the thickest part of the largest thigh to verify the internal temperature has reached at least 165°F for food safety.
  7. Remove Chicken: Using tongs, carefully transfer the chicken from the Instant Pot to a serving plate, leaving the cooking juices in the pot.
  8. Make the Gravy: Add tapioca flour or cornstarch to the juices in the Instant Pot. Press the Sauté button and stir continuously until the mixture reaches a boil. Maintain boiling and stir occasionally for 3 to 5 minutes until the sauce thickens into a gravy consistency.
  9. Combine and Serve: Return the cooked chicken thighs to the pot to coat with the thickened sauce, or spoon the gravy over the chicken on the serving plate. This enhances flavor and moisture.
  10. Serving Suggestions: Serve the chicken with steamed rice, sautéed vegetables, green beans, or roasted vegetables. Optionally, drizzle fresh lemon or lime juice over the chicken just before eating to add brightness and acidity.

Notes

  • Marinate longer (up to 24 hours) for deeper flavor.
  • Sriracha is optional; adjust spice level to preference.
  • Tapioca flour or cornstarch is optional but recommended to thicken the sauce into a nice gravy.
  • Bone-in chicken thighs require longer pressure cooking time (10 minutes).
  • You can substitute coconut aminos with low-sodium soy sauce for a gluten-free option.
  • Check internal temperature always to ensure chicken is properly cooked to 165°F.
  • Author: Amelia
  • Prep Time: 10 minutes (excluding marinating time)
  • Cook Time: 13 minutes (8 minutes pressure cooking + 5 minutes sautéing)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Asian

Find it online: https://recipesvibe.com/asian-inspired-instant-pot-chicken-thighs-recipe/