A Spicy Perspective

Instant Pot Sweet Soy Chicken Thighs

Melt-In-Your-Mouth Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)These melt-in-your-mouth Instant Pot Sweet Soy Chicken Thighs with rock your dinner table!

Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)
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This chicken, guys…

Ultra moist, fall-off-the-bone chicken thighs. Salty-sweet sticky glaze. And a rich Asian spiced aroma wafting from the Instant Pot.

These things together create the most amazing chicken.

Perfect Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)

Today’s Instant Pot Sweet Soy Chicken Thighs are one of those recipe you are going to make over and over. My kids beg for it on a weekly basis, and have since the first time I made it.

Seasoned with a handful of pantry staple ingredients, these pressure cooked chicken thighs are undeniably addictive. You can literally press a fork on the top of each thigh and the meat just falls into shreds.

Amazing Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)

Although they have an enticing Asian flavor, Instant Pot Sweet Soy Chicken Thighs pair well with just about everything. You can serve them with steamed broccoli and rice, or over mashed potatoes.

You can even pull the meat off the bones and mix it into quick pasta dishes!

Making Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)

How to Make Instant Pot Sweet Soy Chicken Thighs

Brown the chicken on the skin side only in batches. This gives the skin color which helps it further retain the color of the glaze while pressure cooking, for a prettier finished product.

Then pile all the chicken thighs in the Instant Pot.

How To: Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)

Whisk together a quick glaze made with low sodium soy sauce, brown sugar, a little ketchup for color, garlic and ginger.

Pour the glaze over the chicken.

How to Make Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)

Seal the lid on the pot and pressure cook the chicken for 20 minutes.

You can enjoy the chicken immediately, or whisk in a little cornstarch at the end to thicken the glaze.

Making Perfect Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)

Pull the chicken thighs out of the Instant Pot with tongs and ladle the sweet glaze over the top of each piece.

Don’t have dinner plans tonight? Give our Instant Pot Sweet Soy Chicken Thighs a try.

You will not be sorry!

TDF Instant Pot Sweet Soy Chicken Thighs (Pressure Cooker Recipe)

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Instant Pot Sweet Soy Chicken (Pressure Cooker Recipe)
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4.94 from 29 votes
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Instant Pot Sweet Soy Chicken Thighs

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Instant Pot Sweet Soy Chicken Thighs Recipe - Melt in your mouth chicken thighs made in the pressure cooker, with a sweet sticky ginger garlic soy glaze.
Servings: 6

Ingredients

  • 4 pounds bone-in chicken thighs (10-12 thighs)
  • 1 cup low-sodium soy sauce (I bought gluten-free)
  • 3/4 cup brown sugar, packed
  • 1/4 cup ketchup
  • 4 cloves garlic, minced
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch or arrowroot
  • Garnishes: sesame seeds and chopped scallions

Instructions

  • Turn the Instant Pot on the Sauté setting and add the sesame oil. Add several of the chicken thighs, skin-side-down. Brown the skin for 2-3 minutes, until golden brown. Then remove the chicken thighs and repeat with the remaining thighs until all have been browned on the skin side. Place all the chicken thighs back in the Instant Pot, skin-side-up. *This first step is optional. Then skin will not stay crisp once pressure cooked, but the browning process gives the skin a much richer color once finished. If skipping the browning, pile the raw thighs in the Instant Pot and move onto step 2.
  • Pour the soy sauce, brown sugar, ketchup, garlic, and ginger in a bowl. Whisk well, then pour the glaze over the top of the chicken.
  • Lock the lid into place. Set the Instant Pot on Pressure Cook High for 20 minutes. Then turn the Instant Pot Off and perform a Quick Release . Once the pressure valve button drops, it's safe to open the lid.
  • Scoop 1/4 cup of the glaze out of the pot. Whisk 1 tablespoon cornstarch into the glaze. Then turn the Instant Pot back on Sauté and stir the cornstarch slurry back into the pot. Let it simmer for 2-4 minutes to thicken the glaze. Turn off the pot. Sprinkle with sesame seeds and chopped scallions before servings.

Notes

Don't have an Instant Pot? You can make this recipe in the slow cooker. Follow step 1 on the stovetop and place the chicken thighs in a slow cooker. Pour the glaze over the top. Then cover the slow cooker and set on high for approximately 6 hours. Follow step 4 to thicken the sauce.

Nutrition

Serving: 8ounces, Calories: 831kcal, Carbohydrates: 36g, Protein: 51g, Fat: 52g, Saturated Fat: 13g, Cholesterol: 296mg, Sodium: 1748mg, Potassium: 782mg, Fiber: 0g, Sugar: 29g, Vitamin A: 285IU, Vitamin C: 1.1mg, Calcium: 58mg, Iron: 3.2mg
Course: Main Course
Cuisine: American
Author: Sommer Collier

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37 comments on “Instant Pot Sweet Soy Chicken Thighs”

  1. This is the best chicken glaze I have ever had❤️

  2. I used 2 lbs frozen chicken thighs – cook time is still 20 minutes, but I did a natural release instead of a quick release. The thighs were perfectly tender, fell apart, and shredded beautifully. I did not halve the sauce because of the liquid requirements for the IP (definitely had too much sauce for the chicken, though). I accidentally poured in the soy sauce first before mixing all the ingredients together. I just mixed all of the other ingredients together and poured over the top of the chicken. I used ground ginger and added red pepper flakes (just a few shakes), which was a nice addition. Everything turned out fine and I didn’t get a burn notice, so perhaps the soy-first-then-paste method helped avoid that? I used regular sodium soy sauce, which I think made it a little too salty. I would use low sodium next time.

  3. I am fairly new to the IP game, so I have a question about cook time:

    How long would I set the instant pot for if I am only making about 1/3 of the quantity called for in this recipe? (4 thawed bone-in, skin-on chicken thighs)

    Thanks!

    • Yikes, wait, is that even possible? I intended to reduce the quantity of sauce too, but that will leave me with less than a cup of liquid in the pot. Just cooking for two, help!

      • Hi Alexandra,

        You need at least 1-1.5 cups of liquid to pressure cook in an Instant Pot. Therefore you could probably reduce the number of chicken thighs, but not the amount of liquid. Hope this helps! :)

    • The cook time would be the same!

  4. I didn’t use S&P on the chicken but it was delicious anyways, btw!

  5. Trying to make this and I keep getting a burn reading and I don’t know why.

  6. My family loves this recipe. The only change we make is to use canola oil instead of sesame as we have a sesame allergy to manage. My 5 year old named this “phenomenal chicken”. I tried several similar recipes and this is by far the best! 

  7. The fix to the saltiness is honey. 1/4 cup and it will come out perfectly. I even used regular soy sauce and there is no over salty flavor. I don’t like the taste of low sodium soy sauce, I learned the trick in Korea.

  8. Hello there , 

    Can you use chicken breasts with this and if so what would the cook time be on it ? 

    Thanks so much 

    • Hi Krista!

      Yes, you can use chicken breasts. If using boneless breasts set the IP on Pressure cook high for 6 minutes. If using bone-in breasts, set on Pressure Cook High for 16 minutes.

  9. Although, I’ve given this delicious recipe 5 stars I had to think about it (for a split second) only because even though I used Low Sodium Soy Sauce, I found it just a little too salty for MY taste. In defence, I have never used this particular brand of Soy Sauce before, so it may just be a simple mistake on my part. My SOH & my official taste tester thought IT WAS PERFECT, so that’s why it’s now A 5 STAR KEEPER for this family. I did add some red pepper flakes and served it over brown rice, with a side serve of Air Fryer veggies. Thanks for sharing such a great recipe.

  10. Although, I’ve given this delicious recipe 5 stars I had to think about it (for a split second) only because even though I used Low Sodium Soy Sauce, I found it just a little too salty for MY taste. In defence, I have never used this particular brand of Soy Sauce before, so it may just be a simple mistake on my part. My SOH & my official taste tester thought IT WAS PERFECT, so that’s why it’s now A 5 STAR KEEPER for this family. I did add some red pepper flakes and served it over brown rice, with a side serve of Air Fryer veggies. Thanks for sharing such a great recipe.

  11. Great chicken thighs recipe, my husband and son love it.
    I used my instant pot, only had it for few weeks. But I use it every day. Thank you for the great recipe.

  12. This is similar to a stovetop recipe that i’ve since my kids were little. I added red pepper flakes and served it over riced cauliflower to make it keto friendly.

    Delicious! Thanks so much!

  13. Made this tonight and my husband can’t stop talking about how good it is lol. I used ground ginger since it was what I had on hand and I skipped the browning. Super tender chicken and the sauce it to die for. I could eat the sauce with rice on its own.

  14. I want to make this but I do not have ginger. What can I use instead?

  15. I made this using boneless, skinless chicken thighs–just reduced the cooking time to 8 minutes. It came out perfectly! What a quick and yummy recipe. I served the thighs over rice with the sauce and it was lovely. Tender chicken and a flavorful sauce.

  16. Made this for dinner for my family and me tonight. It was one of the most wonderful recipes I’ve ever made with my instapot since I’ve had it. I’m saving the leftover sauce for pulled pork later on in the week. Totally yummy and definitely a keeper!😊

  17. Think I’ll make it in a couple of days. Maybe with a side of mac and cheese and squash or green beans.

  18. Looks yum! Gonna try it in a couple of days. Think I’ll make a side of green beans or squash and mac and cheese.

  19. So my first recipe first time instapot user. Wow. As I made it I realized I was out of a few things – like ketsup (substituted barbeque sauce), brown sugar (substituted a combo of molasses and honey) plus used granualted garlic and ground ginger – the taste is really good.

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  22. How long would you cook them if you used boneless, skinless chicken thighs? Thanks!

  23. I made this and substituted Sriacha ketchup for regular ketchup. We stir fried some veggies (broccoli, carrots, red bell pepper and sugar peas) heated up a pouch of precooked brown rice. This was amazing and we will have it again!  

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  25. What is you recommended garnish?

  26. Oh my gosh, I made this for dinner last night and the three of us ate every single chicken thigh! They were so soft and tender, we couldn’t believe it. AND THE SAUCE!!!! Thanks again for a marvelous recipe.