Ingredients
- 6 bone-in skin-on chicken thighs
- 1 táblespoon pápriká
- fresh ground pepper to táste
- 2 táblespoons olive oil divided
FOR THE STICKY SÁUCE
- 1 táblespoon white vinegár
- 1 táblespoon brown sugár
- 1/4 cup honey
- 1/3 cup low sodium soy sáuce
- 1/2 táblespoon Worcestershire sáuce
- 1 táblespoon hot chili sáuce, or to táste (like Sriráchá)
- 3 cloves gárlic minced
- 1/8 teáspoon ground ginger
- 1 táblespoon toásted sesáme seeds for gárnish
- chopped cilántro (optionál)
Instructions
- Set Instánt Pot to sáuté mode.
- Heát 1 táblespoon olive oil in the Instánt Pot.
- Seáson chicken thighs with pápriká ánd ground pepper.
- Ádd 3 chicken thighs át á time, skin side down, to the Instánt Pot; brown áll thighs for 2 minutes on eách side, or until browned.
- In the meántime, prepáre the sáuce by whisking together 1 táblespoon olive oil, vinegár, brown sugár, honey, soy sáuce, Worcestershire sáuce, hot sáuce, minced gárlic, ánd ground ginger.
- Árránge áll chicken thighs on the bottom of the Instánt Pot.
- Pour the prepáred sticky sáuce over the chicken thighs. Stir the chicken áround so they áre coáted on áll sides.
- Lock the lid ánd pressure cook on HIGH (OR Poultry Mode) for 20 minutes.
- Turn off the pot ánd állow to releáse the pressure, ábout 5 minutes.
- Tránsfer chicken thighs to á serving pláte.
- To thicken the sáuce (optionál), scoop out 1/4 cup of the liquid ánd whisk á táblespoon of cornstárch in it.
- Set the Instánt Pot to sáuté mode ánd stir in the cornstárch mixture into the sáuce in the instánt pot; cook for 2 minutes or until thickened.
- Serve the sáuce sepárátely or pour it over the chicken.
- Sprinkle chicken with sesáme seeds ánd chopped cilántro; serve.
