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Instant Pot Sticky Chicken Thighs Recipe

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 recipe that tastes amazing!

Close-up image of cooked chicken thighs topped with sesame seeds and chopped cilantro.

Instant Pot Sticky Chicken Thighs Recipe

Everyone loves a delicious dish that combines convenience with unforgettable flavor. That’s precisely where the Instant Pot shines, transforming time-consuming recipes into quick, fuss-free meals. Our Sticky Chicken Thighs recipe is a prime example. With minimal prep and even less cleanup, you can serve a dish that’s dripping in a rich, tangy sauce in under an hour. Whether you’re racing against a busy schedule or just want to simplify your dinner routine, this recipe is your ticket to a mouthwatering meal with none of the hassle.

This Instant Pot sticky chicken thighs recipe epitomizes culinary perfection, producing tender meat complemented by crispy, succulent skin. Each piece is generously drizzled with an extra layer of sauce, achieving that perfect blend of sweet and savory. With a hint of spice from the hot sauce, these chicken thighs are not only an easy weeknight dinner choice but also a crowd-pleaser. Whether served atop a vegetable stir-fry, fluffy rice, or a combination of both, this dish promises a finger-licking experience!

Cooking Sticky Chicken Thighs in the instant pot.

Why You’ll Love This Chicken Recipe

  • Effortless & Quick: This meal is all about ‘set it and forget it’. Perfect for those post-soccer or recital nights.
  • Flavorful: Every bite offers a combo of sweet, spicy, and savory notes.
  • Versatile: Serve over a vegetable stir fry, fluffy rice, or both. Your plate, your rules!

Ingredients For Sticky Chicken Thighs

  • Chicken thighs
  • Paprika & Black Pepper
  • Olive oil: Used for sautéing.
  • White vinegar: Contributes a tangy bite, balancing the sweetness in the sauce.
  • Brown sugar & honey: Together they add sweet and a sticky consistency to the sauce.
  • Soy sauce, hot chili sauce, and Worcestershire sauce
  • Garlic
  • Ground ginger: Provides a warm, spicy zing to the mix.
  • Toasted sesame seeds: Used for garnishing; they add a slight nuttiness and crunch.
  • Cilantro: Optional garnish that offers a fresh, herbal contrast.
Searing bone-in skin-on chicken thighs in the Instant Pot.

How To Make Instant Pot Sticky Chicken

Savor every bite of these tantalizingly tender chicken thighs. Easy to whip up and even easier to devour, it’s a dish your family will repeatedly request. For the full recipe, scroll down the page to the recipe card.

  1. We start by seasoning the chicken thighs with sweet paprika and fresh ground pepper. Since we are using soy sauce and worcestershire sauce in this recipe, I advise to omit the salt.
  2. Set the Instant Pot to sauté mode and add olive oil; heat it up and arrange 3 chicken thighs, skin side down, in the Instant Pot. Cook for 2 minutes on all sides. All 6 chicken thighs will not fit at once – use 3 to 4 at a time.
  3. Prepare the sticky sauce: In a small bowl, whisk together olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
  4. Add all browned chicken pieces to the Instant Pot; pour the prepared sauce over the chicken pieces and stir them around so they are coated on all sides.
  5. 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.
  6. To thicken the sauce, scoop out about 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.
  7. Set the Instant Pot to sauté mode and stir the cornstarch mixture into the pot; cook for 2 minutes or until thickened.
  8. Transfer the chicken thighs to a serving plate and serve the sauce separately or pour it over the chicken.
  9. Sprinkle some toasted sesame seeds and chopped cilantro over the chicken and serve.
Close-up photo of cooked chicken thighs topped with a sticky sauce, sesame seeds, and a garnish of chopped cilantro.

Tips And Variations For Sticky Chicken Thighs

  • Chicken Breast Alternative: Prefer breasts over thighs? Use the same steps, but pressure cook for just 10 minutes.
  • Calorie Conscious? Cook the chicken with the skin on and then remove it post-cooking. You’ll save on calories without compromising on taste! One medium chicken thigh without the skin is 90 calories. One medium chicken thigh with skin is 140 calories. This is all before adding the sauce and cooking.
  • Browning is Essential: Make sure to brown the chicken thighs adequately. This step not only seals in the juices but also adds a deeper flavor to the final dish.
  • Sauce Consistency: If you prefer a thicker sauce, you can increase the amount of cornstarch. Conversely, for a thinner sauce, add some chicken broth or water.
  • Orange Sticky Chicken: Add the zest and juice of one orange to the sauce mixture for a citrusy twist.
  • Teriyaki Style: Replace brown sugar with mirin (a sweet rice wine) and add a splash of sake to bring a teriyaki flair to the dish.
  • Spice Levels: Adjust the amount of hot chili sauce based on your heat preference. You can also add crushed red pepper flakes for extra heat.
Overhead close-up image of four Instant Pot Sticky Chicken Thighs.

Side Dishes To Serve With Chicken Thighs

How To Store Leftovers

  • Store leftovers in an airtight container and keep in the fridge for up to 3 days.
Close-up image of Sticky Chicken Thighs.

More Great Chicken Recipes

ENJOY!

Close up-photo of Instant Pot Sticky Chicken Thighs garnished with sesame seeds and cilantro.

Instant Pot Sticky Chicken Thighs

Katerina | Diethood
Tender, deliciously juicy, fall-off-the-bone Instant Pot Sticky Chicken Thighs prepared with a sweet and savory sticky sauce.
4.91 from 60 votes
Servings : 6 thighs
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Release 5 minutes
Total Time 30 minutes

Ingredients
  

For The Chicken Thighs
  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon paprika
  • fresh ground black pepper, to taste
  • 2 tablespoons olive oil, divided
For The Sticky Sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • ¼ cup honey
  • cup low sodium soy sauce
  • ½ tablespoon Worcestershire sauce
  • 1 tablespoon hot chili sauce, like Sriracha, use less or more to taste
  • 3 cloves garlic, minced
  • teaspoon ground ginger, or to taste
  • 1 tablespoon toasted sesame seeds, for garnish
  • chopped fresh cilantro, optional, use for garnish

Instructions
 

  • Set the Instant Pot to Sauté mode and heat 1 tablespoon olive oil.
  • Season the chicken thighs with paprika and ground black pepper, and add the chicken, about 3 chicken thighs at a time, skin side down, to the Instant Pot. Brown the thighs on all sides, about 2 minutes on each side, or until browned. Repeat with the remaining chicken thighs.
  • In the meantime, prepare the sauce by whisking together 1 tablespoon of olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
  • Arrange all the browned 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 with the sauce.
  • Lock the lid and pressure cook on HIGH (or Poultry Mode) for 20 minutes. Then, turn off the pot and allow it to release the pressure; about 5 minutes.
  • Transfer the chicken thighs to a serving plate. Set aside.
  • 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 the cornstarch mixture into the sauce inside the instant pot; cook for 1 to 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

  • Chicken: This recipe uses bone-in, skin-on chicken thighs. However, if you want to use chicken breasts instead of thighs, follow the same method, but cook on the poultry setting (or on manual HIGH) for 10 minutes. 
  • For a lighter meal, remove the skin: One medium chicken thigh without the skin is 90 calories. One medium chicken thigh with skin is 140 calories. This is all before adding the sauce.
  • Browning is Essential: Make sure to brown the chicken thighs adequately. This step not only seals in the juices but also adds a deeper flavor to the final dish.
  • Natural Pressure Release: After cooking, allow the Instant Pot to release pressure naturally for a few minutes before quick releasing. This helps in keeping the chicken juicy.
  • Vegetable Addition: Before pressure cooking, add veggies like bell peppers, onions, or snap peas. They’ll cook along with the chicken and absorb the flavorful sauce.
  • Store leftovers in an airtight container and keep them in the fridge for up to 3 days.

Nutrition

Serving: 1 chicken thigh | Calories: 433 kcal | Carbohydrates: 17 g | Protein: 25 g | Fat: 30 g | Saturated Fat: 7 g | Cholesterol: 142 mg | Sodium: 633 mg | Potassium: 389 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 704 IU | Vitamin C: 1 mg | Calcium: 32 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian
Keyword: chicken recipes, chicken thighs recipe, instant pot chicken thighs recipe
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118 comments on “Instant Pot Sticky Chicken Thighs Recipe”

  1. Very good! I was shocked I didnt get the burn notice – although I did add a half cup of chicken broth because it goes against everything I know about IP’s. I also deglazed the pan (it’s a must with the IP). I did end up putting the chicken under the broiler to crisp it up. I also only cooked them for 12 minutes and did a 12-minute natural release and they were cooked perfectly.

  2. This recipe has become one of my favorites! The sauce can be versatile for other dishes; I’ve also used it with pork loin chops and it was amazing as well! Thank you for sharing!

    1. Hi! Boneless chicken thighs should pressure cook at high pressure for 10 minutes (“Manual” or “Pressure cook” mode on an Instant Pot), then allow for natural pressure release.

  3. One of my favorite goto recipes! The sauce is amazing and can be used with a variety of meats! Kudos to you and thank you!

  4. I just made this recipe and it is sooo delicious. I used what I had on hand, boneless chicken thigh and it still turned out perfect. Thank you for this amazing delicious easy recipe.

  5. My teenage girls ask for this meal frequently, and any meal they can agree on is a hit in my book. The chicken thighs are so tender, spice level is perfect, and they are super easy to make. Thanks!

  6. This recipe was so delicious. It will be one for many times to come! Thank you for sharing this recipe!

  7. I’ve made this several times and the flavor is delicious. However, I cannot get it to turn out “sticky”. What am I doing wrong? I’ve followed the recipe correctly from what I can tell.

  8. Delicious!!!!! So tender and flavorful. I did season my chicken with more than paprika and pepper. Other than that I followed the directions and it will be something I keep on rotation.

  9. I was hopeful this would be a hit, but unfortunately it was too dry. Maybe next time I will try 10 minutes for legs and thighs. I usually cook frozen thighs for 12 minutes so 20 minutes seem too long to me.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, you can. As long as they are all bone-in chicken thighs, as the recipe states, it all stays the same. Boneless thighs don’t take as long to cook through.

  10. This recipe was a big hit! I used coconut sugar instead of brown sugar—couldn’t tell the difference. It was great!

  11. My husband just added this to the “rotation “ aka amazing
    I did deglaze the pot before adding the ingredients and putting on the lid.
    Definitely will make again, Thanks!

      1. Katerina - Diethood
        Katerina Petrovska

        Do you mean chicken breasts? OR chicken thighs, but boneless and skinless? IF it’s chicken breasts, follow the same method, but cook on HIGH for 10 minutes, not 20. If it’s thighs, I’d cook those for 12 minutes on High.

      1. Katerina - Diethood
        Katerina Petrovska

        No, you don’t want to slow cook it because this is a recipe for pressure cooking. I don’t know what IP you have, but can you just set it manually to pressure cook? How do you usually pressure cook your recipes?

  12. I’ve made this three times so far and every time it has been mouthwateringly delicious. However, it takes wayyyy longer than 5 minutes to naturally release pressure. The chicken seems to come out just fine anyway. Thanks!!

    1. Adding to my comment from ’21:
      I’ve made this many times and have settled on the following:
      I use bone-in skinless thighs seasoned with pepper and paprika
      For the sauce I assemble as instructed (occasionally subbing maple syrup when short on honey, fresh grated ginger, and sesame oil instead of olive oil)
      Instant Pot (Duo Nova) Poultry setting for 20 minutes > Natural release for 10-12 minutes > Release the rest of the pressure
      Add cornstarch mixture
      Serve over brown rice with whatever veg.

  13. Currently making this keep getting burn notice! It’s not actually burning…. It’ll never pressure cook for 20 min if it keeps this up 😡
    Advice???

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I just add more liquid – maybe some chicken broth – to the IP and that takes care of the burn notice.

    2. I noticed a lot of brown goodness stuck to the bottom after browning the chicken so I deglazed the pan with a little chicken broth after sautéing. Left the broth and brown bits in the pot, added all the chicken thighs back in and followed the rest of the instructions as written. Delicious and no burn notice! I would recommend the deglazing step as I’m sure mine would have burned if I had just left all that stuck to the bottom. Good luck!

  14. Avatar photo
    Holly Bestenlehner

    This is AMAZING. My family wants me to make it again tomorrow. I just eyed the ingredients. Accidentally put in more Frank sauce than the recipe said so I added a little more brown sugar. PERFECT!! All the ingredients work together well. THANK YOU

    1. DELICIOUS! My boys couldn’t Stop raving about this meal. The sauce was the star. Very easy, just takes a little more time when cooking enough thighs for three grown boys!;)

  15. Avatar photo
    Berta Sanabria

    I don’t have an InstaPot. Would this recipe work just as well in a regular pressure cooker?

  16. Avatar photo
    Paula Hallman

    I made this the first time according to the directions. It was delicious. Saved the sauce. Added some chicken to a tossed salad with a little of the sauce. It was also delicious. I even had enough of the sauce left over to do an additional five thighs. Meat fell off the bone, I shredded it, added it back to the sauce and froze in individual packets.

  17. Do you put the rack in the bottom of the pot and chicken on top ? I’m scared to get a burn sign ! Or will I not? Is sauce too thick and I’ll get a burn signal? Thx u thx u

  18. Question: So you brown 3 chickens at one time, take it out, set it aside and then do the other 3? Then put the previously browned chicken with the other and cook all? Never done a recipe like this so just curious!

    1. Avatar photo
      Sandy Shirley

      I read this as browning three chicken THIGHS, take them out, Brown three more. Put the first three back in so all 6 browned pieces are in the pot now. It’s just like when you pan-brown on a stovetop. You can’t crowd all the pieces at once because there’s not room to brown well. Once all six are browned, they fit just fine to finish cooking in sauce, even if they’re crowded or overlapping each other.

  19. Avatar photo
    Kerin D Magill

    I made this last night and it was a big hit! I forgot the brown sugar but we all thought the sauce was delicious even without it. I only had three thighs — wish I had more because it was so good! Subbed Korean hot pepper paste for the hot chili sauce because that’s what I had. One note: natural release took way more than 5 minutes for me…more like at least 10-15. The sauce was a little on the thick side so I thinned it with a little chicken stock.

    1. I do believe what is meant is called QPR (Quick Pressure Release). After the cooking time is up, wait 5 minutes and then carefully release the remaining pressure.

    1. Avatar photo
      Audrey Hilliard

      Just WOW! I cannot imagine myself ever making another chicken thigh recipe. Even my 18 month old devoured it, I was scraping the bones trying to give her more bites she just wouldn’t stop! It was so good.

  20. Question – why turn the IP off since it turns off automatically and just continues on “Keep Warm” after completing the timed pressure cooking? Or maybe not all IPs do that? (I have a Duo Evo Plus.)

    Also I’d never seen a natural release in a recipe for chicken as long as there wasn’t soup, rice or something else that would foam. I’m not doubting the recipe instructions, just wondering how that helps in this recipe. Thanks!

    1. My apologies – I see the type of hot sauce in the recipe itself – it just doesn’t mention it in the bullet points. (Prepare the sticky sauce: In a small bowl whisk together olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.)

      1. Leftovers… hahaha. Between myself, my husband and my two year old we ate it all, which says a lot because it is not easy to please the discerning palate of a two year old.

        I made a few substitutions just based on what ingredients I had in my pantry (rice wine vinegar, sweet chili sauce) and it came out so amazing. Definitely a keeper and looking forward to making it again.

  21. Avatar photo
    Debra Bruzzese

    We absolutely love this recipe. Have used chicken breast as well. It’s the sauce that’s so amazing. This goes in my 5 star fave recipes. ❤

  22. I skipped the sautée setting and this recipe turned out perfect as I remove the skin afterwards. I also used legs. It was so yummy. Thanks!

  23. fantastic recipe. Two days later & my husband still talks about it. I broiled in the oven after cooking to get the skin extra crisp.

  24. I making this tonight for the family but I only have boneless thighs. What should I set the cooking time to? I’m excited to try this recipe!!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! I’d set it at 14 minutes and then let pressure release naturally, which should take at least 10 more minutes.

  25. Absolutely loved this! Filed back the heat so it would be toddler friendly and it was still wonderful!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! If you want to use chicken breasts instead of thighs, follow the same method, but cook the breasts on the “poultry setting” (or on manual HIGH) for 10 minutes.

  26. This is also a great recipe for the Ninja Foodi! If the skin isn’t as crisp as you want it, turn it on air-fry for a couple of minutes. Delightful! Thanks for the recipe!

  27. Avatar photo
    Sierra esbaugh

    Absolutely love this recipe!! It’s a staple of mine now. I have found that you can double the recipe (double the chicken not the sauce). I usually do anywhere from 9-11 chicken thighs and it turns out amazing! I usually only do 1/2 tablespoon of hot sauce because I don’t like my foods overly spicy

    1. When you double the amount of chicken do you increase cook time too? I’m looking to double it too because everyone ALWAYS wants more

      1. Katerina - Diethood
        Katerina Petrovska

        Hi!
        No, you don’t have to increase the cook time, but I would make sure not to overcrowd the Pot.

  28. Made these with frozen thighs- the sauce was a little watery (to be expected) however the kids really enjoyed it and the sauce went well over rice. In fact, my pickiest eater asked for seconds on rice and sauce.

    Will be making again and using the cornstarch in the sauce just to see. :o)

  29. I used boneless skinless chicken thighs and substituted maple syrup for the honey and brown sugar. I cooked on low pressure and reduced time to 15 minutes and it was perfect!! Will be making again!!

  30. This looks great! I’d like to double the recipe (large family), how should I adjust the cooking time? Thanks!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I find that increasing time by 3 to 5 minutes is best, but this can also depend on the thickness of the thighs. I wouldn’t add more than 4 minutes, though. I hope this helps.

  31. My chicken was browned and the skin was crispy but the skin was soft and mushy after it was cooked in the instant pot. Is this how it was supposed to be? If not, what suggestions do you have?

  32. Made this tonight with boneless/skinless chicken things, since that’s what I had on hand. Didn’t change much, which is rare for me. 😉 Used a combo of regular and smoked paprika on the chicken, and replaced the ground ginger in the sauce with about 1/2 t. fresh ginger. Thickened sauce in the IP with 1/2 T. corn starch. Served with white rice (cooked in chicken bone broth) and steamed broccoli.

    This was SO good! The family loved it, and I’ll definitely make it again. Thank you!

  33. This dish was wonderful my family loved it. I didn’t have the sesame or cilantro, but the sauce was very good. I doubled the sauce as I used both chicken thighs and legs always a winner with IP.

    1. I use Wondra flour. It’s super fine and can be sprinkled right into any liquid to thicken over heat. I take out the chicken and then shake Wondra right into the pot on a low sauté setting. Wondra works wonders!

    1. Katerina - Diethood
      Katerina Petrovska

      Ah, that should say hot CHILI sauce! VERY SORRY about that – will fix it right away. 🙈
      So something like sriracha sauce.

  34. Avatar photo
    Melanie Bauer

    Looks so tasty and flavorful! I’m seriously drooling over this goodness, need to make this immediately!

  35. Avatar photo
    Dorothy at Shockinglydelish

    That sticky sauce is calling my name! I love that you used things. They do so well in the IP!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! Yes, you can definitely do that. First, season the chicken thighs as suggested in the recipe then add the chicken thighs to a hot oiled skillet – use a cast iron skillet if you have one – cook for a few minutes on each side until browned. Prepare the sauce; pour it over the chicken. Turn chicken to coat with the sauce and then transfer to the oven and cook for 25 to 30 minutes at 375F.

  36. Avatar photo
    Healthy Recipes

    I was looking for instant recipe and found a great one looking very tasty and delicious thank’s for sharing i will must try it

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