Instant Pot Garlic-Sesame Chicken Thighs

We love garlic and sesame sauce on chicken wings, and this is an entrée version made with chicken thighs. Pressure-cooking the chicken with the sauce in an Instant Pot infuses the meat with serious flavor. Serve with white rice.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 45

Course lunch/dinner

Cuisine Chinese

Servings 4 people

Calories 2319.6 kcal

Equipment

1 Multi-functional Pressure Cooker Such as an Instant Pot
1 Tongs or slotted spoon For handling chicken
1 Wooden Spoon For deglazing
2 Small bowls For sauce and cornstarch slurry
1 Whisk For sauces

Ingredients

Main

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

Instructions

Season chicken thighs with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat sesame oil in the pot. Add chicken thighs and sauté until browned on the first side, 3 to 4 minutes. Add garlic and flip chicken, cooking until the other side is browned and garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer chicken to a plate using tongs or a slotted spoon.
Pour 4 tablespoons water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk together soy sauce, hoisin sauce, and honey in a small 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 the 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 until smooth. Turn on Sauté function and whisk cornstarch slurry into sauce. Simmer until sauce thickens, about 2 minutes. Cancel Sauté function.
Return chicken to sauce, sprinkle with green onions and sesame seeds, and toss everything together.

Notes

Achieving a deep, even brown on your chicken thighs during the initial sauté is crucial; this Maillard reaction builds foundational flavor. Ensure you scrape all browned bits from the pot after removing the chicken to deglaze effectively, incorporating those concentrated flavors into your sauce. When preparing the cornstarch slurry, mix thoroughly to avoid lumps for a smooth, glossy sauce. While the recipe specifies bone-in, skin-on thighs for maximum flavor and moisture, boneless, skinless thighs can be used, though cooking time might need slight adjustment (reduce by 2-3 minutes pressure cook time). For an extra pop of freshness, a squeeze of lime juice at the end can brighten the rich sauce. Always serve with fluffy white rice to soak up the delicious sauce.