Instant Pot Asian BBQ Chicken Thighs

🧂 Ingredients

• 8 bone-in chicken thighs
• 1 cup water
• 1/2 cup hoisin sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger
• 3 garlic cloves

  minced
• 2 tablespoons sambal oelek
• 2 tablespoons fresh lime juice
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

• 1 Pat chicken dry with a paper towel and season with salt and pepper; set aside.
• 2 Make the sauce: Combine water, hoisin sauce, honey, soy sauce, ginger, garlic,
  and chili sauce; mix well and set aside.
• 3 Place the chicken thighs in the Instant Pot and pour the sauce over the top.
  Cover and turn the valve to "sealing." Pressure cook on high for 8 minutes.
  Quickly release the pressure.
• 4 While the chicken cooks, preheat the oven broiler and line a baking sheet with
  foil. Once cooked, remove chicken from the Instant Pot and transfer to the sheet
  pan. Broil for 3 minutes on each side or until crispy.
• 5 While the chicken is broiling, turn the Instant Pot to the saute function. Bring
  to a boil and cook for 5 minutes or until slightly thickened.
• 6 Sprinkle chicken with fresh scallions, parsley, or cilantro and serve over
  noodles or rice.

Nutrition Info