Instant Pot Garlic-Sesame Chicken Thighs
Ingredients
- 4 bone-in, skin on chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 6 tablespoons water, divided
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame seeds
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Instructions
- Season chicken thighs with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat sesame oil in the pot. Add chicken thighs and sauté until browned on the first side, 3 to 4 minutes. Add garlic and flip chicken, cooking until the other side is browned and garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer chicken to a plate using tongs or a slotted spoon.
- Pour 4 tablespoons water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk together soy sauce, hoisin sauce, and honey in a small bowl until smooth. Return chicken to the pot and pour sauce over the top.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
- Mix remaining 2 tablespoons water with cornstarch in a small bowl until smooth. Turn on Sauté function and whisk cornstarch slurry into sauce. Simmer until sauce thickens, about 2 minutes. Cancel Sauté function.
- Return chicken to sauce, sprinkle with green onions and sesame seeds, and toss everything together.
Source
Original recipe: View Original