Honey Sesame Instant Pot Chicken Thighs are incredibly easy to make, tender, and full of flavor—one of the best Instant Pot chicken recipes you’ll find. The thighs are coated in a savory-sweet honey sesame garlic sauce that pairs beautifully with rice, noodles, or vegetables.
This recipe started because we love chicken thighs and I wanted to test them in the Instant Pot. I was also craving takeout-style sesame chicken but wanted a better homemade version. The result is a sticky, well-balanced sauce that’s both savory and sweet—truly addictive.
Instant Pot Chicken Thighs:
Cooking chicken thighs in the Instant Pot is straightforward if you follow a few key steps to ensure juicy, tender results. First, sear the thighs in olive oil using the sauté function on high (or the “more” setting) to get a golden-brown exterior. Searing adds flavor and helps reduce pressure-cook time slightly.
After searing, remove the chicken and deglaze the pot. Deglazing prevents the Instant Pot from displaying a “burn” warning while coming to pressure. Pour 1/4 cup chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom. Once deglazed, turn the pot off and proceed with the recipe.
What kind of chicken thighs to use:
This recipe uses boneless chicken thighs in the photos, but you can use bone-in, skin-on thighs if you prefer. Bone-in thighs require a slightly longer cook time. The thickness of the thighs is the main factor affecting cook time.
For boneless thighs, 8 minutes at high pressure is ideal. Thicker bone-in thighs do well with 10 minutes. Allow roughly 5 minutes for the Instant Pot to come to pressure. Always confirm the internal temperature reaches 165°F (74°C) before serving.
Use a quick pressure release for this recipe to prevent the chicken from overcooking and drying out. After pressure cooking, remove the chicken to a plate and tent with foil to keep warm. Switch the pot back to sauté mode to thicken the sauce with a cornstarch slurry—add it once the liquid is simmering and whisk until the sauce thickens, which takes only a few minutes. Serve the sauce over the chicken and garnish with sesame seeds and chopped green onions.
Enjoy!
~Nichole
Honey Sesame Instant Pot Chicken Thighs
Ingredients
- 2 Pounds Chicken Thighs
- Salt & Pepper to taste
- 1 Tablespoon Olive Oil
- 1/4 Cup Chicken Broth
- 2 Teaspoons Sesame Oil Divided
- 2 Cloves Garlic Minced
- 1/2 Cup Soy Sauce
- 1/3 Cup Honey
- 2 Tablespoons Ketchup
- 1/4 Teaspoon Red Pepper Flakes optional
- 1/2 Cup Water
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
- Sesame Seeds
- Green Onion, Chopped
- Rice, For Serving
Instructions
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Season the chicken thighs on both sides with salt and pepper.
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Add the olive oil and 1 teaspoon of the sesame oil to the Instant Pot and set to sauté.
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When the oil is hot, sear the seasoned chicken thighs 2–3 minutes per side until golden brown.
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Remove the chicken to a plate. Pour the chicken broth into the pot and scrape up any browned bits from the bottom.
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Turn the Instant Pot to off.
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In a medium bowl, whisk together the remaining teaspoon of sesame oil, minced garlic, soy sauce, honey, ketchup, red pepper flakes (optional), and water.
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Return the chicken to the pot and pour the sauce over the thighs.
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Seal and cook on manual/high pressure for 8 minutes for boneless thighs or 10 minutes for bone-in. When time is up, perform a quick pressure release.
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Remove the chicken to a plate and cover with foil to keep warm if desired.
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In a small bowl, whisk together the cornstarch and cold water to make a slurry.
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Set the Instant Pot to sauté, whisk the cornstarch slurry into the sauce, and simmer until thickened. Turn off the pot and spoon the sauce over the chicken.
Additional Info
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Try my other great instant pot recipes:
- Instant Pot Pulled Pork
- Instant Pot Spaghetti
- Instant Pot Mac and Cheese
- Instant Pot Ribs