This easy Instant Pot Sticky Chicken Thighs recipe makes tender, deliciously juicy, fall-off-the-bone chicken thighs. Prepared in the Instant Pot with a sweet and savory sticky sauce, it’s a delicious chicken thighs recipe that tastes amazing!
Moment pot tacky chicken thighs yields delicate bits of meat and fresh, delicious skin. The additional sauce is showered over each piece of chicken for a total sweet and flavorful taste. These tacky, firm chicken thighs are a simple supper alternative that your family will cherish. Sweet and pungent with a kick of hot sauce, it’s an ideal simple weeknight supper served over vegetable pan fried food or rice. Or then again both!
Chicken Thighs prepared flawlessly in a great sauce that gives them a tasty tacky covering that is finger-licking astounding? GIMME!Sticky Chicken is so scrumptious it will liquefy in your mouth! Each time I prepare my Spicy, Sweet, and Sticky Chicken Thighs, my family goes off the deep end and there are no extras. In this manner, I needed to think of a rendition for the Instant Pot since I like quick and simple dinners. After school soccer practices and dance presentations request it!
This worked on adaptation of a conventional tacky chicken meets up in almost no time, and the best part is that there’s just one pot to tidy up.
Tender, deliciously juicy, fall-off-the-bone chicken thighs prepared in the Instant Pot with a sweet and savory sticky sauce. A delicious chicken thighs recipe that’s easy to make and tastes amazing!
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon paprika
- fresh ground pepper to taste
- 2 tablespoons olive oil divided
FOR THE STICKY SAUCE
- 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).
Instructions
- 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.
Notes
Remove the skin after cooking to reduce your points down to 12. For a lighter meal, remove the skin: One medium chicken thigh without skin is 90 calories. One medium chicken thigh with skin is 140 calories. This is all before adding the sauce.
