🍗🍗🍗 Instant Pot Sticky Chicken Thighs Recipe

I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right. -
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner

Instant Pot Sticky Chicken Thighs Recipe

Tender, deliciously juicy, fall-off-the-bone chicken thighs prepared in the Instant Pot with a sweet and savory sticky sauce. A delicious chicken thighs recipe that’s easy to make and tastes amazing!

Ingredients

• 6 bone-in skin-on chicken thighs
• 1 tablespoon paprika
• fresh ground pepper to taste
• 2 tablespoons olive oil divided

FOR THE STICKY SAUCE

• 1 tablespoon white vinegar
• 1 tablespoon brown sugar
• 1/4 cup honey
• 1/3 cup low sodium soy sauce
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon hot chili sauce, or to taste (like Sriracha)
• 3 cloves garlic minced
• 1/8 teaspoon ground ginger
• 1 tablespoon toasted sesame seeds for garnish
• chopped cilantro (optional)

Instructions

1. Set Instant Pot to sauté mode.
2. Heat 1 tablespoon olive oil in the Instant Pot.
3. Season chicken thighs with paprika and ground pepper.
4. Add 3 chicken thighs at a time, skin side down, to the Instant Pot; brown all thighs for 2 minutes on each side, or until browned.
5. In the meantime, prepare the sauce by whisking together 1 tablespoon olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
6. Arrange all chicken thighs on the bottom of the Instant Pot.
7. Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so they are coated on all sides.
8. Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes.
9. Turn off the pot and allow to release the pressure, about 5 minutes.
10. Transfer chicken thighs to a serving plate.
11. To thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it.
12. Set the Instant Pot to sauté mode and stir in the cornstarch mixture into the sauce in the instant pot; cook for 2 minutes or until thickened.
13. Serve the sauce separately or pour it over the chicken.
14. Sprinkle chicken with sesame seeds and chopped cilantro; serve.

Recipe Notes

WW FREESTYLE POINTS: 17

Remove the skin after cooking to reduce your points down to 12.

For a lighter meal, remove the skin: One medium chicken thigh without skin is 90 calories. One medium chicken thigh with skin is 140 calories. This is all before adding the sauce.

• Store leftovers in an airtight container and keep in the fridge for up to 3 days.

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