Get a vibrant and flavorful dinner on the table quickly and easily with these Instant Pot spicy chicken thighs. Flavored with sriracha, this chicken packs a punch!
Melt butter in the bottom of the Instant Pot with the Saute feature. Add the chicken thighs and brown for 1-2 minutes per side.
2 tablespoons butter
Turn off the Saute feature and add the onions to the pot. Whisk together the sriracha, soy sauce, vinegar, honey, garlic and ginger in a medium bowl. Pour the sauce into the Instant Pot. Seal the lid and select manual high pressure for 12 minutes.
1½ tablespoons Sriracha, ⅓ cup low sodium soy sauce, 2 teaspoons apple cider vinegar, ¼ cup honey, 1 teaspoon garlic powder, ¼ teaspoon ground ginger, ½ cup diced yellow onion
Once the chicken thighs have finished cooking, allow for a natural release for 5 minutes and then turn the steam valve to quickly release any remaining steam.
Remove the chicken thighs to rest on a plate. Turn the Saute feature back on and simmer the remaining liquid to reduce to a sauce, stirring occasionally. Once the sauce has thickened, return the chicken thighs to toss and coat in the sauce. Sprinkle with sesame seeds and garnish with fresh cilantro. Serve immediately.
1 tablespoon sesame seeds, Fresh cilantro
Notes
Tested in a 6-quart Instant Pot Duo.
Frozen chicken thighs can be used; increase the cook time to 16 minutes.
If you like things spicier, you can season the thighs with a little cayenne as well as paprika.
Storage: Store Instant Pot spicy chicken thighs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.