Ingredients

The following ingredients have 10 Servings
  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon paprika
  • fresh ground black pepper, (to taste)
  • 2 tablespoons olive oil, ( divided)
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • ¼ cup honey
  • ⅓ cup low sodium soy sauce
  • ½ tablespoon Worcestershire sauce
  • 1 tablespoon hot chili sauce, ((like Sriracha), use less or more to taste)
  • 3 cloves garlic, (minced)
  • ⅛ teaspoon ground ginger
  • 1 tablespoon toasted sesame seeds, ( for garnish)
  • chopped cilantro, (optional, use for garnish)

Instruction

  • Set Instant Pot to Sauté mode.
  • Heat 1 tablespoon olive oil in the Instant Pot.
  • Season chicken thighs with paprika and ground black pepper.
  • Add 3 chicken thighs at a time, skin side down, to the Instant Pot; brown all thighs for 2 minutes on each side, or until browned.
  • In the meantime, prepare the sauce by whisking together 1 tablespoon olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
  • Arrange all chicken thighs on the bottom of the Instant Pot.
  • Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.
  • Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.
  • Turn off the pot and allow to release the pressure, about 5 minutes.
  • Transfer chicken thighs to a serving plate.
  • To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.
  • Set the Instant Pot to sauté mode and stir the cornstarch mixture into the sauce inside the instant pot; cook for 2 minutes or until thickened.
  • Serve the sauce separately or pour it over the chicken.
  • Sprinkle chicken with sesame seeds and chopped cilantro; serve.