Oh, dinner time! Doesn’t it feel like every single weeknight suddenly turns into a race against the clock? I used to dread that 5 PM scramble, staring into the fridge, hoping magic would happen. Well, guess what? I found the absolute answer, and it lives in your pressure cooker! These Instant Pot Sticky Chicken Thighs are my go-to for getting unbelievable, deep, complex flavor faster than almost anything else on the stove. Seriously, the way that sweet soy and honey glaze adheres to the juicy chicken is just magic. I’ve spent years mastering the timing in my Instant Pot so that the chicken is fall-off-the-bone tender while the sauce gets that thick, intensely flavored infusion. Forget takeout; this recipe is weeknight gold!
Why You Need These Instant Pot Sticky Chicken Thighs
If you’re looking for serious flavor without the commitment of marinating or hours of simmering, these are it. Trust me, you absolutely need this recipe in your rotation:
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Insane Speed:
From start to sticky glaze to the table in about 30 minutes flat! That’s faster than most takeout places can get the order ready.
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Flavor Bomb:
The sweet and savory notes from the honey, soy, and ginger fuse beautifully under pressure. It tastes like you slow-cooked it all day.
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Easy Cleanup (My Favorite Part!):
Everything happens right in the pot liner. A quick wash of the insert and you are done. No multiple greasy pans needed. If you want to explore other quick chicken options, check out my crispy air fryer chicken thighs recipe!
Essential Ingredients for Perfect Instant Pot Sticky Chicken Thighs
Listen, the beauty of this recipe is that it relies on pantry staples, but how you prep them really matters for big flavor. When you see the ingredient list, don’t skim it! We need that soy sauce base, of course, but the combination of brown sugar—make sure it’s packed, please!—and honey gives us that signature sweet stickiness that coats everything so gloriously. Don’t forget the rice vinegar; that little bit of acid keeps the whole dish from tasting overly sweet. Ginger and garlic are our flavor anchors, and we need them fresh, not dusty from the back of the spice rack. If you want more ideas for quick, killer dinners, you have to look at my favorite honey garlic chicken recipe!
Ingredient Notes and Substitutions for Instant Pot Sticky Chicken Thighs
Okay, here’s where you can make quick swaps if you must, but pay attention to the timing shift. If you swap bone-in, skin-on thighs for boneless, skinless ones—and you totally can if you’re in a rush—you MUST reduce that pressure cooking time down to just 8 minutes. The thicker bone-in ones need the full 10 minutes to get tender. Also, don’t skip the slurry step at the end! That sprinkle of cornstarch whisked with cold water is the secret to getting that watery sauce to transform into that thick, beautiful, clinging glaze. If it looks too thin after mixing, just add a tiny bit more slurry; better too thick than too runny!
Step-by-Step Instructions for Making Instant Pot Sticky Chicken Thighs
Look, I know the Instant Pot can feel intimidating sometimes, but this recipe is foolproof. The crucial thing here is layering flavor, and we do that right upfront. Do not just toss everything in and walk away! That browning step is non-negotiable if you want that deep, savory base. We build this flavor step by tiny, delicious step right in the liner. If you love this one-pot magic, you should also check out my Instant Pot Honey Mustard Chicken!
Browning and Pressure Cooking the Instant Pot Sticky Chicken Thighs
First things first: grab a paper towel and pat those chicken thighs bone-dry. Seriously dry! This is how we get that gorgeous golden crust when we hit the Sauté mode. Add a drizzle of oil and brown those thighs on both sides—you’re just looking for color, not cooking them through, maybe 3 or 4 minutes per side.
Once they look perfect, pull them out temporarily. Now, dump in all your sauce ingredients—soy sauce, honey, sugar, vinegar, ginger, garlic—and whisk it around quickly. Pop the browned chicken right back on top of that sauce mixture, lock the lid, and set it for 10 minutes on High Pressure. When that timer goes off, you move fast: do a Quick Release right away to stop the cooking process. Then, take those gorgeous, tender thighs out and set them aside somewhere safe.
Creating the Thick, Sticky Glaze for Your Instant Pot Sticky Chicken Thighs
This is where the stickiness happens! Leave that amazing sauce sitting in the bottom of the liner. You need to whisk up your slurry—that’s just cornstarch and cold water mixed up like a thin paste. Set the Instant Pot back to Sauté, but keep it on Low heat, please! We don’t want scorched sugar.
Pour in that slurry and whisk constantly. You’ll watch it bubble up and turn into a beautiful, thick, glossy sauce in literally a minute or two. When it’s coating the back of a spoon, take it off the heat. Nestle your cooked chicken thighs back into that pot, turn them over a few times to get coated completely, and get ready for the best weeknight meal ever. For another amazing flavor profile, take a peek at how I make irresistible honey garlic chicken thighs!
Expert Tips for Perfect Instant Pot Sticky Chicken Thighs
We’ve mastered the timing and the glaze, but I always have a couple of tricks up my sleeve to take these from just ‘great’ to absolutely unforgettable! That note about finishing them under the broiler? You have to try it at least once. Once you’ve coated the chicken in the thick sauce in the pot, carefully move them to a baking sheet and blast them under your broiler for just 2 or 3 minutes. Watch them like a hawk—seriously, sugar burns fast!—because that gives you that incredible caramelized, slightly crispy crust that is just heavenly.
Also, taste that sauce before you put the chicken back in for the final coating. If your soy sauce was on the milder side, maybe you just need a tiny splash more vinegar to brighten it up. If it’s too salty somehow, a teaspoon more honey fixes everything instantly. Finally, if you want another super-quick, flavor-packed recipe, you have to check out my honey garlic chicken recipe—it uses similar principles but tastes totally different!
Serving Suggestions for Your Instant Pot Sticky Chicken Thighs
Okay, the chicken is finished, perfectly glazed, and just begging to be eaten! Because these Instant Pot Sticky Chicken Thighs are so rich, savory, and sweet, you want sides that let the chicken shine without fighting the flavor. My absolute favorite pairing—and what my family always gets—is a big mound of plain steamed white rice. That rice is the perfect vehicle to soak up every last drop of that thick, glossy sauce left on the plate.
If you want something green, keep it simple! Steamed broccoli or some quick sautéed green beans tossed lightly with salt and pepper work brilliantly. You absolutely must use those sesame seeds and sliced green onions we talked about, too. They aren’t just pretty; they add a fresh, necessary little crunch right before you dig in. Honestly, half the flavor comes from presentation! If you’re looking for a step up from plain white rice, you should check out how I make my savory chicken fried rice—it’s amazing alongside this sticky chicken!
Storage and Reheating Instructions for Leftover Instant Pot Sticky Chicken Thighs
You know the drill—sometimes you’re too full to finish it all, but trust me, these leftovers are fantastic the next day! Store any extra thighs in a truly airtight container. Make sure you scoop up most of that remaining sticky sauce and put it in there with them. I usually give them about three days in the fridge, tops, before I try to finish them.
Reheating is key to keeping the moisture locked in. Skip the microwave if you can—it tends to kill the texture. My favorite way is to toss them in a small skillet over medium heat with just a splash of water or chicken broth to steam them slightly, stirring gently so they don’t stick to the bottom. That brings that sticky glaze right back to life!
Frequently Asked Questions About Instant Pot Sticky Chicken Thighs
Can I use boneless chicken breasts instead of thighs for this recipe?
You certainly can, but you have to adjust the timing or they will turn dry and stringy, which we absolutely don’t want! The recipe calls for 10 minutes on high pressure for the bone-in thighs, right? For boneless chicken breasts, I strongly recommend reducing that pressure cooking time down to just 7 or 8 minutes maximum. Since they are leaner, they need less time to become tender. Make sure you still brown them first, though, because skipping that step means losing a lot of flavor foundation!
What if my sauce doesn’t get thick enough after the thickening step?
Oh, that happens sometimes, usually if your soy sauce was on the milder side, or if you didn’t get the heat high enough during the Sauté step. Don’t panic! This is why we keep that cornstarch slurry handy. If, after 2 minutes of stirring, it still looks watery, just make a half batch more of the slurry—one teaspoon of cornstarch whisked with two teaspoons of cold water. Add it in slowly, whisking constantly, until it grabs onto that liquid and thickens up perfectly. You want that beautiful, shiny coat on the chicken!
Is browning the chicken really necessary for these sticky thighs?
Look, I know the Instant Pot promises one-pot convenience, but if you skip browning the chicken skin side down first, you are cheating yourself out of flavor. That Sauté step creates the Maillard reaction—that’s where all the deep, savory, almost caramelized notes come from before we even introduce the honey! If you use boneless skinless thighs, you still need to sear them for color. Honestly, skipping it makes the final product taste a little flat. If you are a big fan of rich glazes, you might also enjoy my sweet and sour chicken recipe which also depends on that initial sear!
Can I adjust the sweetness level of this sticky chicken?
Absolutely! Because this is your kitchen, you are the boss of sweet and savory! If you find that half cup of brown sugar and honey is just a little too much for your taste, start by cutting the brown sugar amount by about four tablespoons. If you want it even less sweet, you can add an extra splash of rice vinegar or even a tiny dash of hot sauce right into the final sauce mix to cut through the richness. It’s all about balance, my friend!
Nutritional Estimate for Instant Pot Sticky Chicken Thighs
When I make this recipe, I’m often thinking about speed, not calorie counting, but I know you guys want the full picture! So, based on the ingredients we used—the thighs, the sugars, the whole deal—here is a general estimate for one serving.
Keep in mind, this is just an estimate, and if you skip the skin or use less honey, those numbers will shift around! These estimates reflect one bone-in thigh coated in the final glaze.
- Serving Size: 1 thigh
- Calories: 350
- Protein: 25g
- Sugar: 20g
- Fat: 18g
It works out to be a really satisfying dinner when paired with plain rice, giving you great protein without feeling overloaded!
Share Your Instant Pot Sticky Chicken Thighs Experience
I truly hope these Instant Pot Sticky Chicken Thighs become your new weeknight champion, just like they are mine! When you try them out, I absolutely want to hear all about it. Did you serve them over rice or maybe something unexpected?
Did you try that broiler trick for extra crispy skin? Or did you make any little tweaks to the sauce mixture that you think I should know about? Don’t keep those culinary secrets to yourself!
Please take a moment to leave a rating—five stars if you loved that sticky glaze! And drop a comment below telling me how they turned out. Hearing from you makes all that testing and perfecting worth it. Happy cooking, everyone!
Print
Instant Pot Sticky Chicken Thighs
- Total Time: 30 min
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A simple recipe for cooking chicken thighs in an Instant Pot to create a sticky, sweet, and savory glaze.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Pat the chicken thighs dry with paper towels.
- Set the Instant Pot to Sauté mode and add the olive oil. Brown the chicken thighs on both sides until golden, about 3-4 minutes per side. Remove the chicken and set aside.
- In the Instant Pot liner, combine the soy sauce, brown sugar, honey, rice vinegar, ginger, garlic, and sesame oil. Stir well.
- Place the browned chicken thighs back into the pot on top of the sauce mixture.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
- When the cooking time is complete, perform a Quick Release of the pressure.
- Remove the chicken thighs and set them aside on a plate.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Set the Instant Pot back to Sauté mode (Low). Pour the slurry into the sauce remaining in the pot and stir constantly until the sauce thickens, about 1-2 minutes.
- Return the chicken thighs to the pot and turn them to coat them thoroughly in the thickened sauce.
- Serve the chicken thighs immediately, garnished with sesame seeds and green onions.
Notes
- You can use boneless, skinless thighs, but reduce the pressure cooking time to 8 minutes.
- For extra crispiness, place the sauced thighs under a broiler for 2-3 minutes after glazing.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 20
- Sodium: 750
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0
- Protein: 25
- Cholesterol: 90
Keywords: Instant Pot, sticky chicken, chicken thighs, easy dinner, pressure cooker, sweet and savory