Instant Pot Garlic Sesame Chicken Thighs Food

HONEY SESAME INSTANT POT CHICKEN THIGHS

Steps:

• Season the chicken thighs on both sides with salt and pepper to taste.
• Add the olive oil and 1 teaspoon of the sesame oil to the instant pot and turn to saute.
• When the oil is hot, add the seasoned chicken thighs and sear for 2-3 minutes until golden brown on each side.
• Remove the chicken thighs from the pot to a plate. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Turn the instant pot to off.
• In a medium bowl whisk together the remaining teaspoon of sesame oil, minced garlic, soy sauce, honey, ketchup, red pepper flakes, and water.
• Return the chicken thighs to the pot. Pour the sauce over the chicken thighs.
• Seal the pot and cook on manual for 8 minutes for boneless chicken thighs or 10 minutes for bone-in chicken thighs. Once the cook time is up, do a quick pressure release.
• Remove chicken from the pot to a plate and cover with foil if desired to keep warm.
• In a small bowl whisk together the cornstarch and water.
• Turn the instant pot to saute and add the cornstarch slurry to the sauce with a whisk. When the sauce is thick, turn off the pot and serve the sauce over the chicken.

INSTANT POT® GARLIC-SESAME CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
• Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
• Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Saute function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Saute function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.

SESAME CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil.
• Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl.
• Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated.
• Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle remaining sesame seeds over chicken before serving.