Instant Pot® Garlic-Sesame Chicken Thighs recipe
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Ingredients
- 4 bone-in, skin on chicken thighs salt and ground black pepper to taste 2 tablespoons sesame oil 4 garlic cloves, minced 6 tablespoons water, divided ¼ cup soy sauce ¼ cup hoisin sauce 1 tablespoon honey 2 tablespoons cornstarch 2 tablespoons chopped green onions 1 tablespoon toasted sesame seeds
Nutrition Info
- 307.7 caloriescarbohydrate: 17.9 gcholesterol: 70.8 mgfat: 16.5 gfiber: 1 gprotein: 21.4 gsaturatedFat: 3.5 gservingSize: -sodium: 1264.5 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Garlic-Sesame Chicken Thighs
Directions
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Season chicken thighs with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Saute function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Saute function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.