Honey Sesame Instant Pot Chicken Thighs
Tender chicken thighs cooked in a sweet and savory honey sesame garlic sauce. Serve over rice for a complete meal.
Ingredients
Method
Completed steps 0
Season chicken thighs with salt and pepper on both sides.
Set pot to sauté and heat olive oil and 1 tsp sesame oil until hot.
Add chicken and sear 2–3 minutes per side until golden brown, then transfer to a plate.
Pour broth into pot and scrape up browned bits with a wooden spoon. Turn off heat.
In a bowl, whisk together remaining 1 tsp sesame oil, garlic, soy sauce, honey, ketchup, red pepper flakes, and ½ cup water.
Return chicken to pot and pour sauce over it.
Seal pot and cook on manual: 8 minutes for boneless thighs, 10 minutes for bone-in. Use quick release when done.
Transfer chicken to a plate and tent with foil to keep warm.
Mix cornstarch and cold water in a small bowl until smooth.
Set pot to sauté, add cornstarch slurry to sauce while whisking until thickened, then turn off heat.
Serve sauce over chicken with sesame seeds and green onion. Serve with rice.
Notes
Boneless thighs cook in 8 minutes; bone-in thighs need 10 minutes—adjust accordingly.
The cornstarch slurry thickens the sauce to a glaze; whisk constantly to avoid lumps.
Leftovers keep refrigerated for 3–4 days and reheat well on the stovetop.
Adapted from thesaltymarshmallow.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.