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4.97 from 32 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!
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Instant Pot Sticky Chicken Thighs

14 14 14
WW Freestyle: 17
Prep Time10 mins
Cook Time20 mins
Pressure Release5 mins
Total Time30 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

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

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.
Keywords: chicken recipes, chicken thighs recipe, instant pot chicken thighs recipe