If you’ve ever been on Pinterest, you can attest that you’ve seen a version of this recipe before! It’s nothing new except that I’ve made it a few times, done some tweaking to my liking and now sharing it with you all! The best part? It’s only 5 minutes of easy prep work and 25 minutes of cooking (most of that time you’re doing absolutely nothing).
I’m very late on the pressure cooker/slow cooker train.. but alas, I’ve finally caved and WOW it took me way too long to discover how amazing pressure cooking is. I mean, chicken ready in 14 minutes? That falls apart? Be prepared for many more recipes for pressure or slow cooking!
- 1 tablespoon rice vinegar
- 1 tablespoon + 1 teaspoon brown sugar
- 1/4 cup honey
- 1/3 cup low sodium shoyu or soy sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Sriracha or more if you want a spicier kick!
- 3 cloves garlic minced
- 1/8 teaspoon ginger grated
- 1.5-2 lbs boneless, skinless chicken thighs about 8 thighs
- Kosher salt
- Fresh cracked black pepper
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame seeds
- chopped cilantro to top
- cooked brown or white rice to serve
Whisk all sauce ingredients together and set aside.
Season the chicken thighs with salt and pepper. Set your pressure cooker/instant pot to high sear and add 1 tablespoon of canola oil. Working in batches, cook thighs for one minute on each side. Turn off the sear function and add all chicken back in and pour over the sauce.
Use the pressure cooking setting for 14 minutes. Once done, transfer chicken to a cutting board and cut into 1 inch cubes.
Add 1 tablespoon of cornstarch to the sauce and whisk until well combined. Turn heat to low saute and continue to stir until it thickens up, about 5-7 minutes. Add cubed chicken back in, 1 teaspoon of toasted sesame seeds and give it a stir until all chicken is coated evenly.
Optional: serve with white or brown rice and top with cilantro