Instant Pot Sticky Chicken Thighs Recipe
Nov 06, 2018, Updated Aug 29, 2023
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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 recipe that tastes amazing!
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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!
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.
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.
- 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.
- 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.
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.
Side Dishes To Serve With Chicken Thighs
- Over my absolute fave Garlic Butter Cauliflower Rice or this Spicy Thai Rice.
- Or how about serving them with Stir Fry Zucchini Noodles and a side of my amazing bok choy recipe!
- Soba Noodle Soup is another fantastic side.
- And don’t forget these Sweet Potato Wedges. They are oven-roasted for a hint of sweetness and crunch.
How To Store Leftovers
- Store leftovers in an airtight container and keep in the fridge for up to 3 days.
More Great Chicken Recipes
- Instant Pot Honey Garlic Chicken
- Spicy, Sweet, and Sticky Chicken Thighs
- Juicy Stove Top Chicken Thighs
- Garlic Sauce Chicken Thighs
- Honey Sriracha Chicken
- Grilled Chicken Thighs with Brown Sugar Glaze
ENJOY!
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Instant Pot Sticky Chicken Thighs
Tender, deliciously juicy, fall-off-the-bone Instant Pot Sticky Chicken Thighs prepared with a sweet and savory sticky sauce.
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
- ⅓ 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
- ⅛ 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: 1chicken thigh | Calories: 433kcal | Carbohydrates: 17g | Protein: 25g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 633mg | Potassium: 389mg | Fiber: 1g | Sugar: 14g | Vitamin A: 704IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
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.
Did you make a recipe? Leave a rating
This looks delicious. How long to cook if i used chicken breasts? Im not a fan of thighs.
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.
Just made this and everyone loved it!
Do I use white vinegar? Or white wine vinegar?
Hi!
Yes, that would be white vinegar.
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!
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
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
Hi!
No, you don’t have to increase the cook time, but I would make sure not to overcrowd the Pot.
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)
Hi Kim. My thighs are frozen as well. Did you brown them longer than the recipe says?
I was wondering if it can be made using Frozen chicken thighs?
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!!
This looks great! I’d like to double the recipe (large family), how should I adjust the cooking time? Thanks!
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.
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?
I broiled mine off in the oven for a couple minutes. Super yum