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Instant Pot Asian BBQ Chicken Thighs

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These Instant Pot Asian BBQ Chicken Thighs with noodles and steamed broccoli is a super easy and quick adaptation of classic takeout chicken. With a sweet and spicy Asian BBQ sauce, it’s wonderfully delicious and cooks in 8 minutes.

Closeup view of Instant Pot Asian BBQ Chicken Wings with Broccoli and Noodles

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It’s tasty, it’s easy and rather perfect for quick weeknight dinners. Honestly, there is no reason for takeout with recipes like these.

Not only are these chicken thighs perfect for weeknight dinners, they’re also delicious for game days, Friday nights… or anytime you’re craving take-out — but don’t want to go “out.”

Side view of Instant Pot Asian BBQ Chicken Thighs in white pasta bowl

What to Serve with Instant Pot Asian BBQ Chicken Thighs

I love to serve these chicken thighs over noodles, which can be soba noodles, thin rice noodles, or as simple as a fettuccini noodle like I’ve done here.

This Asian Noodle Guide explains different noodle options and how to use them.

They can also be served over steamed rice.

How to Make Asian BBQ Chicken Thighs with Noodles and Broccoli

I’ll walk you though the steps I take to get this dinner on the table… quickly. I’m using broccoli, but substitute your favorite vegetable and noodles.

Ingredients for Instant Pot Asian BBQ Chicken Thighs on a Wood Board

Step 1: Make the Sauce and Noodles

I begin by making the Asian BBQ sauce. The only prep required in the sauce is grating fresh ginger.

At the same time, I begin to make the noodles, according to package instructions. It takes a while for the water to boil, so I like to get it started as soon as possible.

Uncooked chicken thighs in Instant Pot with Asian BBQ sauce

Step 2: Cook the Chicken

Place the chicken thighs into the pressure cooker insert and pour the sauce over the top.

Cook on high pressure for 8 minutes and quickly release the pressure once they’re done.

Step 3: Boil the Noodles

Cook the noodles according to package instructions. During the last 3 minutes of cooking, add broccoli florets to the pasta water. They will both be done at the same time.

Preheat the oven broiler and line a baking sheet with foil.

Step 4: Thicken the Asian BBQ Sauce

Once the chicken is cooked, transfer the thighs to the prepared foiled-lined baking sheet and turn the Instant Pot off. Broil the chicken for 3 minutes or until they are browned and crispy.

Meanwhile, whisk the water and cornstarch together to make a slurry. Turn on the pressure cooker sauté function and stir the slurry into the remaining sauce. Bring to a boil and stir until thickened.

Top view of a plate of Instant Pot Asian BBQ Chicken Thighs on a round wood board

How to Plate Asian BBQ Chicken Thighs

I like to begin with a layer of noodles, followed by broccoli and crispy chicken thighs. Sprinkle chopped scallions, parsley or cilantro, red pepper flakes and sesame seeds over the top.

Add a wedge of lime on the side.

Distant view of Instant Pot Asian BBQ Chicken Thighs with a pressure cooker in the background
Closeup view of Instant Pot Asian BBQ Chicken Wings with Broccoli and Noodles

Instant Pot Asian BBQ Chicken Thighs

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 5 minutes

These Instant Pot Asian BBQ Chicken Thighs with noodles and steamed broccoli is a super easy and quick adaptation of classic takeout chicken. With a sweet and spicy Asian BBQ sauce, it's wonderfully delicious and cooks in 8 minutes.

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.

Notes

Topping Ideas:

  • Fresh scallions, chopped
  • Parsley or cilantro
  • Lime wedges
  • Sesame Seeds

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 167mgSodium: 782mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 32g

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