Asian chicken thighs come out glossy and deeply savory thanks to a quick pressure cook in a soy, ginger, garlic, and sriracha glaze. The magic move is the final Sauté, which reduces the sauce into a sticky coating — ready in just 20 minutes.
Asian Chicken Thighs
(Total Time: 20 MIN| Serves: 6)
Ingredients:
6 Chicken Thighs
3 tbsp. (45 ml) Scallions
1 tbsp. (15 ml) Olive Oil
½ cup Soy Sauce
3 tbsp. (45 ml) chopped Scallions
1 tbsp. (15 ml) Sriracha
5 Garlic Cloves, minced
1/3 cup (720 ml) White Wine
1 ½ tsp minced Ginger
1 tbsp. (15 ml) Sweetener
1 tsp (5 ml) Sesame Seeds
1 ½ cups Water
Directions:
- Heat the oil in your IP on SAUTE.
- Add the chicken and cook until browned on all sides.
- Meanwhile, whisk together the remaining ingredients in a bowl.
- Pour over the chicken and close the lid.
- Set the cooking mode to MANUAL.
- Cook on HIGH for 5 minutes.
- Do a quick pressure release and set the IP to SAUTE.
- Bring the sauce to a boil and let it cook for 10 minutes.
- Serve and enjoy!
Per Serving (Calories 285| Total Fats 11g | Net Carbs 7g | Protein 33g |Fiber: 0g)
Pro Tips
- Whisk the sauce while the chicken browns so it is ready to pour the moment the lid goes on — the timing keeps things moving.
- The 10-minute boil-down after pressure cooking is essential: it turns thin braising liquid into a glaze that clings to the thighs.
- Bone-in thighs work too, but add 2 minutes to the pressure time so the meat pulls cleanly from the bone.
- Scatter the sesame seeds and fresh scallions at the very end so they stay crisp against the sticky glaze.
Frequently Asked Questions
How spicy are these Asian chicken thighs?
One tablespoon of sriracha gives a pleasant background warmth rather than a burn. Halve it for mild palates or add an extra spoon for heat lovers.
Can I use chicken breasts instead?
Yes, but cut the pressure time to 4 minutes and slice before saucing — breasts dry out fast compared with thighs.
Is the white wine necessary?
It adds a subtle acidity that balances the soy and sweetener, but you can replace it with a splash of stock plus a little rice vinegar.
How do I store leftovers?
Refrigerate the thighs in their glaze for up to 4 days. Reheat gently on Sauté so the sauce loosens instead of scorching.
Recipe Card
Ingredients
Method
- Heat the oil in your IP on SAUTE.
- Add the chicken and cook until browned on all sides.
- Meanwhile, whisk together the remaining ingredients in a bowl.
- Pour over the chicken and close the lid.
- Set the cooking mode to MANUAL.
- Cook on HIGH for 5 minutes.
- Do a quick pressure release and set the IP to SAUTE.
- Bring the sauce to a boil and let it cook for 10 minutes.
- Serve and enjoy! Per Serving (Calories 285| Total Fats 11g | Net Carbs 7g | Protein 33g |Fiber: 0g)
