Instant Pot Sticky Chicken Thighs

Instant Pot Sticky Chicken Thighs

Recipe by JadeCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 6 bone-in skin-on chicken thighs

  • 1 tablespoon paprika

  • fresh ground pepper to taste

  • 2 tablespoons olive oil divided


  • 1 tablespoon white vinegar

  • 1 tablespoon brown sugar

  • 1/4 cup honey

  • 1/3 cup low sodium soy sauce

  • 1/2 tablespoon Worcestershire sauce

  • 1 tablespoon hot chili sauce, or to taste (like Sriracha)

  • 3 cloves garlic minced

  • 1/8 teaspoon ground ginger

  • 1 tablespoon toasted sesame seeds for garnish

  • chopped cilantro (optional)


  • Set Instant Pot to sauté mode.
  • Heat 1 tablespoon olive oil in the Instant Pot.
  • Season chicken thighs with paprika and ground pepper.
  • Add 3 chicken thighs at a time, skin side down, to the Instant Pot; brown all thighs for 2 minutes on each side, or until browned.
  • In the meantime, prepare the sauce by whisking together 1 tablespoon olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
  • Arrange all chicken thighs on the bottom of the Instant Pot.
  • Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.
  • Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.
  • Turn off the pot and allow to release the pressure, about 5 minutes.
  • Transfer chicken thighs to a serving plate.
  • To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.
  • Set the Instant Pot to sauté mode and stir in the cornstarch mixture into the sauce in the instant pot; cook for 2 minutes or until thickened.
  • Serve the sauce separately or pour it over the chicken.
  • Sprinkle chicken with sesame seeds and chopped cilantro; serve.
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