Comforting, sticky, and ready in a fraction of the time it would take on the stovetop, this Asian-Inspired Instant Pot Chicken Thighs recipe is one of those weeknight wins you’ll rely on over and over. Juicy boneless, skinless chicken thighs get a glossy, savory-sweet coating from a simple sauce built of pantry-friendly ingredients. The pressure cooker locks in flavor and yields tender meat that shreds or slices beautifully for rice bowls, salads, or noodle bowls.

This dish balances salty, sweet, tangy, and umami notes with just a touch of heat if you like. The ingredient list is short, the method is straightforward, and the whole family will likely request seconds. Below you’ll find a detailed ingredient breakdown, tips for success, and clear, step-by-step directions written specifically for the Instant Pot.

Why this version works

Using boneless, skinless chicken thighs gives you generous flavor and forgiving texture: thighs stay moist during pressure cooking where breasts can tighten. A compact sauce made from broth, coconut aminos (or low-sodium soy sauce), rice vinegar, fish sauce, pure maple syrup, a little sriracha if you want heat, and toasted sesame oil hits multiple flavor points without a ton of effort. Garlic adds freshness, and a small slurry of tapioca flour or cornstarch lets you finish the sauce with a glossy sheen. The Instant Pot does the heavy lifting; you get tender meat and a concentrated sauce in under an hour.

Ingredients

2.5 to 3 lbs boneless skinless chicken thighs (about 8 thighs)
⅓ cup broth or water
¼ cup coconut aminos or low-sodium soy sauce
2 Tbs rice vinegar
1 Tbsp fish sauce
2 Tbs pure maple syrup
2 tsp sriracha (optional)
1 Tbsp sesame oil
3 cloves garlic, minced
2 tsp tapioca flour or cornstarch (optional)

Equipment

Instant Pot or other electric pressure cooker
Measuring cups and spoons
Small bowl or measuring cup for mixing sauce
Tongs or a fork for handling the chicken
Small whisk or fork for making the slurry (if using)

Prep tips before you start

Pat the chicken thighs dry with paper towels so the sauce clings better.
Mince the garlic ahead of time and measure the liquids so you can move through the steps quickly.
If you prefer a little char on the outside, you can briefly brown thighs in the Instant Pot on Sauté before pressure cooking, but this is optional and not required for great results.

Step-by-step Instructions

The following directions are rewritten for clarity and to follow the ingredient list exactly. They walk you through making the sauce, cooking the chicken in the Instant Pot, and finishing the sauce with an optional thickener.

Combine liquids and aromatics: In a small bowl or a 1-cup measuring cup, whisk together ⅓ cup broth or water, ¼ cup coconut aminos or low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 2 tablespoons pure maple syrup, 2 teaspoons sriracha (if using), 1 tablespoon sesame oil, and the minced cloves of 3 garlic. Stir until the maple syrup is dissolved and the mixture is homogeneous.
Prepare the Instant Pot: Place the trivet or a heatproof rack in the bottom of the Instant Pot if you want the chicken slightly elevated. Alternatively, you can lay the thighs directly on the bottom — both will work. Pour the prepared liquid mixture into the bottom of the pot.
Add the chicken thighs: Arrange the 2.5 to 3 lbs boneless skinless chicken thighs (about 8 thighs) in a single layer if possible. If they overlap slightly, that’s fine — the pressure will distribute heat evenly. Spoon a bit of the sauce over the top so the garlic and seasonings contact the meat.
Seal and set the Instant Pot: Close the lid and set the pressure valve to sealing. Program the Instant Pot to cook on Manual or Pressure Cook at high pressure for 8 minutes. Because thighs are boneless and relatively uniform, 8 minutes yields tender, well-cooked meat without overcooking.
Natural release: When the cooking time finishes, allow the Instant Pot to naturally release pressure for 5 minutes. After 5 minutes of natural release, carefully flip the pressure valve to venting to quick-release any remaining steam. Open the lid away from your face.
Check doneness: Use a meat thermometer to confirm that the thickest part of the thighs has reached at least 165°F (74°C). If the thighs need a little more time, you can reseal and pressure cook for 1–2 additional minutes. If the thighs are done, proceed to the next step.
Optional step — thicken the sauce: If you prefer a thicker, glossy sauce, mix 2 teaspoons tapioca flour or cornstarch with 1–2 tablespoons of cold water to make a smooth slurry. Remove the chicken from the pot and set it aside on a plate. Turn the Instant Pot to Sauté mode and bring the sauce to a simmer. Whisk in the slurry a little at a time until the sauce reaches your desired consistency. Simmer for 1–2 minutes, stirring, until the sauce thickens. Turn off Sauté when done.
Finish and serve: Return the chicken thighs to the sauce to warm through and coat them with the glossy sauce. Spoon extra sauce over bowls of steamed rice, noodles, or a simple salad. Garnish as desired with sliced green onions, sesame seeds, or a squeeze of lime for brightness.

Serving suggestions

Serve over steamed jasmine rice with quick-pickled cucumbers and chopped scallions.
Toss sliced thighs with rice noodles and stir-fried vegetables for an easy noodle bowl.
Shred the thighs for sandwiches, wraps, or as a protein addition to grain bowls.
Pair with roasted broccoli or bok choy to keep the plate colorful and textured.

Make-ahead and storage

These chicken thighs store beautifully. Allow the leftovers to cool slightly, transfer to an airtight container, and refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Ingredient notes and swaps

Coconut aminos or low-sodium soy sauce: Coconut aminos provide a slightly sweeter, milder alternative to soy sauce and work great here. If using low-sodium soy sauce, the flavor will be more traditional. Either one is listed in the ingredient list and can be used interchangeably.
Fish sauce: Fish sauce adds deep umami. Use as listed for best savory depth.
Sriracha: The sriracha is optional. If you’d prefer no heat, omit it entirely. For a different kick, try a few drops of chili garlic sauce.
Tapioca flour or cornstarch: Both thickeners work; tapioca yields a shinier finish and slightly more chew, while cornstarch gives a classic glossy thickening. The amount listed is small and optional based on your texture preferences.

Troubleshooting

Sauce too thin: Use the optional 2 teaspoons tapioca flour or cornstarch slurry. Simmer to activate thickener and reduce slightly.
Chicken dry: Make sure to use boneless thighs as specified and avoid overcooking. If it happens, serve in the sauce and lose nothing to dryness.
Too salty: Choose low-sodium soy sauce or slightly reduce the soy/coconut aminos by a tablespoon. Add a splash more broth or water to mellow intense saltiness.
Not sticky enough: Simmer the sauce on Sauté after pressure cooking to reduce and concentrate the sugars. The maple syrup will caramelize slightly and become sticky when reduced.

Variations worth trying

Add thinly sliced carrots and bell peppers under the chicken to steam and serve alongside the thighs.
Swap maple syrup for honey if you prefer its floral sweetness.
Stir in a tablespoon of tahini or peanut butter at the end for a richer, nutty sauce flair.
Finish with a sprinkle of toasted sesame seeds and chopped cilantro for an herb-forward bright finish.

Nutritional considerations

Using chicken thighs provides plentiful protein and a slightly higher fat content than breasts, which keeps the meat juicy. Opting for low-sodium soy sauce or coconut aminos can reduce overall sodium. Maple syrup provides sweetness without the complexity of brown sugar and pairs naturally with the savory elements of the sauce.

Final notes

This Asian-Inspired Instant Pot Chicken Thighs recipe is built for flavor and ease. The pressure cooker does most of the work, but a quick finish on Sauté for thickening turns the sauce into a restaurant-worthy glaze. Whether you slice, shred, or leave the thighs whole, the result is reliably tender and versatile. Keep the ingredient measurements as listed for consistent results, and enjoy the balanced sweet-salty-umami profile every time.

Now, clear a little space in the refrigerator, pick your favorite accompaniments, and get ready to tuck into a bowlful of something comforting and bright in under an hour.

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Asian-Inspired Instant Pot Chicken Thighs

Tender boneless chicken thighs cooked in an Asian-inspired savory-sweet sauce using the Instant Pot.

Prep Time15

Cook Time8

Total Time23

Servings: 8 servings

Ingredients

2.5 to 3 lb boneless skinless chicken thighs about 8 thighs
1/3 cup broth or water
1/4 cup coconut aminos or low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp fish sauce
2 tbsp pure maple syrup
2 tsp sriracha optional
1 tbsp sesame oil
3 cloves garlic minced
2 tsp tapioca flour or cornstarch optional, for thickening

Instructions

In a small bowl or measuring cup, whisk together the broth or water, coconut aminos (or soy sauce), rice vinegar, fish sauce, maple syrup, sriracha (if using), sesame oil, and minced garlic until well combined.
Place the raw chicken thighs in a zip-top bag or airtight container and pour in the marinade. Seal and marinate in the refrigerator for at least 15 minutes, or up to 1–24 hours for more flavor.
Transfer the marinated chicken and all of the marinade to the Instant Pot. It is fine if the thighs overlap and are not in a single layer.
Close the lid and set the pressure release valve to sealing. Pressure cook on High for 8 minutes (use 10 minutes for bone-in thighs or 14 minutes for frozen thighs). Allow the pot 5–10 minutes to come to pressure before the cook time begins.
When the cook time finishes, perform a quick release to release all pressure. Open the lid and check the largest thigh with a meat thermometer; the internal temperature should read at least 165°F (74°C).
Use tongs to remove the chicken to a plate, leaving the cooking juices in the pot.
Press Sauté on the Instant Pot. If using, whisk the tapioca flour or cornstarch into a small amount of cold water to make a slurry, then stir it into the hot juices. Bring to a boil and cook 3–5 minutes, stirring occasionally, until the sauce thickens.
Either return the chicken to the pot to coat with the sauce or spoon the sauce over the chicken before serving.