I used bone in, skin on chicken thighs because it’s what I had on hand 🙂
One pack bone in skin on chicken thighs (mine had 4 fairly large thighs))
Soy sauce 1/2cup
Honey 1/2 cup
Hoisin sauce 2tbsp
Sesame oil 1tbsp
2tbsp garlic powder
1/2tsp red pepper flakes
*** optional: if you like thicker sauce: (make a cornstarch slurry to add at the end of the process – 1tbsp cornstarch mixed with 2tbsp water)
Garlic salt, lemon pepper to season chicken with
Press saute on the Ip and add oil once it’s hot.
Pat chicken dry with a paper towel. Season with lemon pepper and garlic salt. Brown the skin side first in the IP for about 3mins then turn it over and brown the other side.
Mix together the ingredients for the sauce. After you turn the chicken over and it has been browning for a few minutes, deglaze the bottom of the pot with a little bit (3-4tbsp of water/sauce). pour the sauce on the chicken. Close lid and seal vent. Press cancel, then manual (high pressure) 12mins for smaller thighs I used 15min because the thighs I had were quite large. (For boneless skinless thighs use 7min)
let pressure release naturally (NPR) 5mins then quick release (QR). 🙂
*** for thicker sauce: take out the thighs and add in your cornstarch slurry to the sauce. Stir for a minute or so until sauce thickens.
optional: you can broil in the oven for 10mins to crisp up the skin a bit or If using boneless skinless thighs, no need to broil.
Enjoy!
I serve this with white rice and it’s super yummy!
mamaloveslilli's Blog 
What is Hoison? Is it necessary?
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It’s a condiment/sauce. I get mine at the asian/oriental food section in the grocery/walmart. It adds an extra oomph to the flavors.
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How big is the “pack” of chicken? A pound? 2? 4?
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I used a 4 pack bone in skin on pack and when I made it again I used a 6pc boneless, skinless pack. Both worked great.
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Mamalove — When you say “a pack of chicken thighs,” exactly how many thighs is that? Four? Six? Eight? Thanks!
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When I made it with bone in skin on thighs it was a 4 pack. With boneless skinless thighs, 6pack
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Can’t wait to try this recipe tonight! If I am making this with boneless/skinless chicken thighs, should I still brown them on saute? Also, if I should brown them, do I use the sesame oil in the bottom of the pot or does the sesame oil get mixed in for the sauce? Thank you!
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I usually mix it into the sauce and just put a tiny bit of the sesame oil with some olive oil for browning because it burns too fast if used alone.
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From your picture it looks like you used a pot in pot???
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Nope I just transferred to a baking dish for broiling. But it’s possible to make rice and cook it pot in pot with the chicken 🙂
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Would you increase the ingredients if you do more chicken? Maybe 8 thighs?
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If you like a lot of sauce, yes 🙂 we love to pour sauce over rice so I usually make more sauce for more chicken. If 8 bone in skin on thighs, then I would double the sauce. If it’s 8 boneless skinless thighs, you might not need to increase. I’ve done 6 boneless skinless thighs and I just used exactly what I uses for the 4 bone in skin on thighs 🙂
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Looks so yummy and this will be my first using my IP. So the cooking time is for frozen chicken, correct?
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Mine were defrosted. I would add a few minutes if frozen. If meat is smaller about 5mins additional. Larger cuts I would add 7-10mins.
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