Instant Pot Sticky Chicken Thighs Recipe

30 Minute MealsChicken RecipeInstant Pot MealsOne Pot Meals

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!

Instant Pot Sticky Chicken Thighs -  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!

Instant Pot Sticky Chicken Thighs

THE BEST INSTANT POT CHICKEN THIGHS

Instant pot sticky chicken thighs yields tender pieces of meat and crispy, juicy skin. The extra sauce is drizzled over each piece of chicken for a complete sweet and savory taste. These sticky, crispy chicken thighs are an easy dinner option that your family will love. Sweet and salty with a kick of hot sauce, it’s a perfect easy weeknight dinner served over vegetable stir fry or rice. Or both!

Chicken Thighs baked to perfection in a wonderful sauce that gives them a delicious sticky coating that is finger-licking amazing? GIMME!

Sticky Chicken is so delicious it will melt in your mouth! Every time I whip up my Spicy, Sweet, and Sticky Chicken Thighs, my family goes crazy and there are no leftovers. Therefore, I had to come up with a version for the Instant Pot because I like fast and easy meals. After school soccer practices and dance recitals demand it!

Instant Pot Sticky Chicken Thighs

This simplified version of a traditional sticky chicken comes together in very little time, and best of all, there’s only one pot to clean up.

HOW TO MAKE STICKY CHICKEN IN THE INSTANT POT

  • 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.
  • 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.

Instant Pot Sticky Chicken Thighs

  • 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.
  • 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.
  • 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.
  • To thicken the sauce, scoop out about 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 pot; cook for 2 minutes or until thickened.
  • Transfer the chicken thighs to a serving plate and serve the sauce separately or pour it over the chicken.
  • Sprinkle some toasted sesame seeds and chopped cilantro over the chicken and serve.

Instant Pot Sticky Chicken Thighs -  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!

If you are a fan of easy instant pot recipes, then you HAVE TO try this Instant Pot Sticky Chicken Thighs recipe.

CAN I COOK CHICKEN BREASTS IN THE INSTANT POT?

Absolutely! 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 those that want to stay away from skin-on thighs, do what I do; remove it after it’s cooked. I know, I love the golden and crispy skin, too, but my jeans are telling me otherwise.

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 and cooking.

Instant Pot Sticky Chicken Thighs -  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!

HOW TO SERVE STICKY CHICKEN THIGHS

Here are a few of our favorite ways to serve this meal:

HOW TO STORE COOKED CHICKEN THIGHS

  • Store leftovers in an airtight container and keep in the fridge for up to 3 days.

YOU MIGHT ALSO LIKE THESE CHICKEN RECIPES:

ENJOY!

4.95 from 18 votes
Instant Pot Sticky Chicken Thighs -  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!
Instant Pot Sticky Chicken Thighs
Prep Time
10 mins
Cook Time
20 mins
Pressure Release
5 mins
Total Time
30 mins
 

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!

Course: Dinner
Cuisine: Asian
Keyword: chicken recipes, chicken thighs recipe, instant pot chicken thighs recipe
Servings: 6 thighs
Calories: 430 kcal
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
  1. Set Instant Pot to sauté mode.
  2. Heat 1 tablespoon olive oil in the Instant Pot.
  3. Season chicken thighs with paprika and ground pepper.
  4. 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.
  5. 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.
  6. Arrange all chicken thighs on the bottom of the Instant Pot.
  7. Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.

  8. Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.

  9. Turn off the pot and allow to release the pressure, about 5 minutes.

  10. Transfer chicken thighs to a serving plate.

  11. To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.
  12. 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.

  13. Serve the sauce separately or pour it over the chicken.

  14. Sprinkle chicken with sesame seeds and chopped cilantro; serve.

Recipe Notes

WW FREESTYLE POINTS: 17 

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.

 

  • Store leftovers in an airtight container and keep in the fridge for up to 3 days.
Nutrition Facts
Instant Pot Sticky Chicken Thighs
Amount Per Serving (1 thigh)
Calories 430 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 7g 35%
Cholesterol 141mg 47%
Sodium 657mg 27%
Potassium 379mg 11%
Total Carbohydrates 16g 5%
Dietary Fiber 0g 0%
Sugars 14g
Protein 24g 48%
Vitamin A 13.7%
Vitamin C 2.8%
Calcium 3.2%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

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39 Responses
  1. Britt

    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!

  2. 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

  3. Kim

    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)

  4. Lisa Brown

    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!!

  5. Katie

    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?

  6. Alli

    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!

  7. Kathy

    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. Britt

      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. 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.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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