Honey Soy Chicken Thighs - Instant Pot !

We pulled out the Instant Pot this week to make an easy and really tasty fast chicken thigh recipe. Put some steamed rice and extra sauce on the side with a vegetable and the plate was a great dinner. The whole deal came together within 45 minutes.

I'm actually posting this dish for my brother, Jim. He just got an Instant Pot cooker, so I figured I had to get my riff in before he out paces me ... the guy's a kicker chef who could teach me more than a thing or two ! So, here you go, Jim ! I know you guys like your Asian. This is an easy take.

I used chicken thighs with the skin on and bone in ... they stay more tender in the pressure cooking environment. You can't beat that dark meat ! And hey, chicken skin and that fat does a good thing for the sauce's flavour !

Here's how I did it ....

Honey and Soy Instant Pot Chicken Thighs

Serves 2 or 3

Ingredients:

4 large chicken thighs, bone in and skin on, rinsed and dried well

2 tbsp. peanut oil

1 tsp. sesame oil

Kosher salt and black pepper for sprinkling on the chicken

Sauce: 

1/3 c. honey

1/2 c. low-sodium soy sauce

1/2 c. ketchup

4 or 5 cloves garlic, peeled and minced

2 tsp. sesame oil

2 tsp. minced ginger root ( or a really good pinch of ground ginger)

1/2 tsp. dry oregano

2 tbsp. chopped flat leaf parsley

a pinch red pepper flakes

Garnish:

3 scallions, tipped and sliced into thin coins

2 tsp. white sesame seeds, dry toasted to a deep golden

Making the Dish:

1. Prep the chicken and let it dry on a plate while you heat the Instant Pot on the Saute setting.

2. Add the peanut oil and sesame oil and let it swirl a bit. Lay the chicken pieces into the bottom, skin side down and don't move for a few minutes. They should brown up and release without any sticking (there's a name for that, but I can't think of it). Flip the thighs and repeat the browning procedure.  If you have a small pot, you might have to do two thighs at a time so they aren't crowded and brown up the way they're supposed to. Don't crowd the chicken. 

3. While the chicken is searing, mix the sauce ingredients in a deep bowl and whisk to break up the ketchup and incorporate the honey. Set aside.

4. When the chicken has seared on all sides, take it out and place it on a platter while you drain most of the fat and oils from the Instant Pot.  Return the pot reservoir to the Instant Pot shell, and put the chicken back in. Pour the sauce over top and jostle the chicken a bit to get the sauce down and around the meat.

5. Place and lock the Instant Pot lid, turn the steam vent knob to 'Seal'. Set the Instant Pot to the 'Pressure Cook' setting and set the timer for 18 minutes. Let the pressure come up and while the chicken is cooking, wash and steam some rice. Prep your vegetable side.

6. Toast the sesame seeds and prep the scallion 'coins' and set aside.

7. When the chicken's time has finished, let the steam release naturally for 5 minutes. Then, use a spoon handle or some other tool to turn the steam vent release knob to 'Vent' and wait until the metal seal tab drops. 

8. Plate the rice and any vegetables you've prepared.  Remove the Instant Pot cover and plate the chicken. Drizzle on some sauce. Garnish with scallions and sesame seeds. Use a ladle to set a bowl of the honey soy sauce alongside the chicken and rice for drizzling over the rice and dipping the chicken. 

9. Enjoy !