Instant Pot Asian Chicken Thighs
by Sommer Collier — last updated on Jan 20, 2024 
Instant Pot Asian Chicken Thighs Recipe – Melt in your mouth chicken thighs made in the pressure cooker, with a sweet sticky ginger garlic soy glaze!
Why We Love Asian Chicken Thighs
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 Instant Pot Chicken Thighs.
A Sweet Soy Chicken Recipe For Your Weekly Meal Plan
Today’s Instant Pot Asian Chicken Thighs are one of “those recipes” 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.
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!
Chicken Thighs Instant Pot Ingredients Checklist
This soy sauce chicken recipe uses simple pantry staples to make the most tender chicken ever! Here’s what you’ll need:
- Bone-In Chicken Thighs
- Low-Sodium Soy Sauce – I bought a gluten-free version
- Packed Brown Sugar
- Ketchup
- Minced Garlic Cloves
- Fresh Grated Ginger
- Sesame Oil
- Cornstarch or Arrowroot
- Garnish – Sesame Seeds and Chopped Scallions
How to Make Instant Pot Asian Chicken Thighs
Instructions…
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.
Whisk together a quick marinade made with light soy sauce, brown sugar, a little ketchup for color, garlic, and ginger.
Pour the glaze over the chicken.
Soy Sauce Chicken Tips & Tricks
- Make sure to sear the chicken thighs nice and good! This will ensure good color and crispy chicken skin!
- You can use boneless, skinless chicken thighs or chicken breast in this recipe. Just make sure to cook the chicken to 165 F!
- If you are unsure if the chicken is done, use a meat thermometer to check the internal temperature.
How Long To Cook Chicken Thighs In The Instant Pot?
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.
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!
Frequently Asked Questions
What should I serve with sweet soy chicken?
Sweet soy sauce chicken has Asian-inspired flavors that will go well with a plethora of different side dishes! Try serving this chicken with fried rice and roasted vegetables, or my copycat Panda Express veggies and some dumplings!
How Long Do The Soy Sauce Chicken Leftovers Last?
You can store this dish in an airtight container in the refrigerator for 3 to 5 days.
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 it on high for approximately 6 hours. Follow step 4 to thicken the sauce.
More Instant Pot Recipes
- Instant Pot Bang Bang Shrimp
- Perfect Instant Pot Butter Chicken Curry
- Pressure Cooker Corned Beef Cabbage Irish Stew
- Instant Pot Chinese Sesame Chicken
- Dreamy Instant Pot Chicken and Rice by 40 Aprons
Check out the printable recipe card below for the total cook time and nutrition information including calories, carbohydrates, protein, saturated fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Instant Pot Asian Chicken Thighs Recipe
Video
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.
So delicious!! I was looking for a quick and easy recipe last minute before dinner tonight. I came across this, threw it together and everyone loved it! Will be making it again!!
This is the best chicken glaze I have ever had❤️
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.
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! :)
Prepare for four, you’re want to have left-overs of this one, believe me!
Bon Appetit!
The cook time would be the same!
I didn’t use S&P on the chicken but it was delicious anyways, btw!
Trying to make this and I keep getting a burn reading and I don’t know why.
Hi Lee Ann,
Sorry about that. I’ve learned the various models of Instant Pots require different amounts of liquid. Hopefully, this article helps with your pot: https://www.pressurecookrecipes.com/instant-pot-burn/
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!
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.
Also, use 1/4 less soy sauce.
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.
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.
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.
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.