Asian-Inspired Instant Pot Chicken Thighs Recipe

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Asian-Inspired Instant Pot Chicken Thighs Recipe : Instant Pot Recipe for Asian Chicken Thighs – Cooking Recipe for Asian Chicken Thighs These chicken thighs are cooked in a pressure cooker, and then they are glazed with a sweet ginger garlic soy sauce that has a sticky consistency. They are going to dissolve in your tongue!

Thighs of chicken that are so juicy that they fall off the bone and are properly cooked. The glaze is sticky and has a salty-sweet flavor. In addition to that, the Instant Pot is emitting a delicious aroma that is reminiscent of ingredients from Asia. If you combine all of these components, you will be able to prepare the most delicious Chicken Thighs in an Instant Pot appliance.

 

Asian-Inspired Instant Pot Chicken Thighs Recipe

 

Ingredients

  • 4 pounds bone-in chicken thighs (10-12 thighs)
  • 1 cup low-sodium soy sauce (I bought gluten-free)
  • 3/4 cup brown sugar, packed
  • 1/4 cup ketchup
  • 4 cloves garlic, minced
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch or arrowroot
  • Garnishes: sesame seeds and chopped scallions

 

Instructions

After the Instant Pot has been set to the Sauté mode, the sesame oil should be added to the pot. The skin-side down should be placed on many of the chicken thighs before adding them to the dish. It is necessary to brown the skin for two to three minutes in order to create a golden brown tone.

After browning the chicken thighs on the skin side, remove them from the pan and continue frying the remaining thighs until all of them have been browned. Keep doing this until all of the chicken thighs have been browned. After placing all of the chicken thighs back into the Instant Pot, make sure that the skin-side is facing up.

Taking the first step is entirely up to the individual. In this particular scenario, the skin will not be able to keep its crispness after being subjected to pressure cooking; rather, the browning process will result in the skin having a color that is substantially more bright once it is finished.

In the event that you decide not to brown the thighs, you should fill the Instant Pot with the raw thighs and then move on to step 2. The soy sauce, brown sugar, ketchup, garlic, and ginger powder should all be mixed together in a bowl before being brought together.

The glaze should be poured over the chicken once it has been thoroughly whisked, and then it should be set aside. Using a lock, secure the lid in its position. In order to get the Instant Pot ready for twenty minutes, use the Pressure Cook High setting on the device.

After then, the Instant Pot should be turned off, and a Quick Release should be carried out. After the button on the pressure valve has been depressed, the lid can be opened without putting the recipient in danger. You should take a quarter cup of the glaze and take it out of the saucepan at this point.

If you want the glaze to be smooth, you should whisk in one tablespoon of cornstarch. The next step is to put the Instant Pot back on the Sauté mode and then whisk the cornstarch slurry into the pot where it had been stored before.

Allow the glaze to simmer for two to four minutes in order to achieve the desired consistency. Put an end to the boiling process. Sprinkling the dish with chopped scallions and sesame seeds should be done just before it is served.

 

Notes

There is a potential that you might not have access to an Instant Pot. Take this into consideration. You have the option of preparing this dish in a slow cooker, which is something you can do if you are truly interested in doing so.

After the initial phase has been completed on the stovetop, the chicken thighs should be transferred to a slow cooker and cooked for a longer period of time to achieve the desired results. It is strongly recommended that this be done once the transfer has been finished.

 

In accordance with the technique that is indicated, the glaze ought to be poured over the top surface. After the slow cooker has been covered and the high setting has been adjusted, it is recommended that approximately six hours pass before the slow cooker is switched on.

Only then should the slow cooker be turned on. It is possible to achieve a thicker consistency for the sauce by following the directions in step 4, which may be found here.

 

Nutrition 

  • serving: 8ounces,
  • calories: 831kcal,
  • carbohydrates: 36g,
  • protein: 51g, fat: 52g,
  • saturated fat: 13g,
  • cholesterol: 296mg,
  • sodium: 1748mg,
  • potassium: 782mg,
  • fiber: 0g, sugar: 29g,
  • vitamin a: 285iu,
  • vitamin c: 1.1mg,
  • calcium: 58mg,
  • iron: 3.2mg

 

 

 

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