Instant Pot Sticky Chicken Thighs Recipe

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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!

4.97 from 26 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
14
14
14
17
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
Servings: 6 thighs
Calories: 433 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 433 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7g35%
Cholesterol 142mg47%
Sodium 633mg26%
Potassium 389mg11%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 14g16%
Protein 25g50%
Vitamin A 704IU14%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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67 Responses
  1. 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

  2. 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.

  3. Leah

    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

  4. Gisella

    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. 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.

  5. 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.

  6. Beth

    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. Beth

      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. Sarah

        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.

  7. 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. ❤

  8. Cindee

    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!

  9. Julie Keehn

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

  10. Kellen

    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 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.

  11. 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!

  12. 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

  13. 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)

  14. 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!!

    1. 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.

  15. 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?

  16. 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!

  17. 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. Katerina Petrovska

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

    1. 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.

  18. 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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