Instant Pot Asian BBQ Chicken Thighs

These Instant Pot Asian BBQ Chicken Thighs are a quick, flavorful, takeout-inspired dinner made with a sweet, savory, and slightly spicy BBQ sauce. Serve them over noodles or rice with steamed broccoli for an easy weeknight meal that feels fresh, satisfying, and simple.

It's the kind of recipe I love for busy nights: the chicken cooks quickly in the Instant Pot, the sauce thickens beautifully, and the whole meal comes together with pantry-friendly ingredients. If you're craving something just as quick with broccoli, try this easy chicken and broccoli recipe - it's ready in 15 minutes and made in one skillet.

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Key Ingredients

This recipe is built with simple ingredients that create a sweet, savory, slightly spicy sauce for the chicken thighs.

• Bone-in chicken thighs: Bone-in thighs stay juicy and flavorful in the Instant Pot. You can use skin-on or skinless, but broiling the chicken after cooking helps add a little color and texture.
• Hoisin sauce: Adds a rich, slightly sweet, savory base to the Asian BBQ sauce.
• Honey: Sweetens the sauce and helps balance the ginger, garlic, lime, and sambal.
• Soy sauce: Brings salty, savory flavor. Use reduced-sodium soy sauce if preferred.
• Fresh ginger and garlic: These add fresh, aromatic flavor that makes the sauce especially delicious.
• Sambal oelek: Adds a bit of heat. Use less for a milder sauce, or add a little more if you like spice.
• Fresh lime juice: Brightens the sauce and balances the sweetness.
• Toasted sesame oil: A little goes a long way and adds warm, nutty flavor.

Easy Ingredient Variations

For a milder sauce, reduce or omit the sambal oelek. If you don't have hoisin sauce, a thick teriyaki-style sauce can work in a pinch, though the flavor will be slightly different. Boneless chicken thighs may also be used, but they will likely cook more quickly, so check for doneness. Serve the chicken with noodles, steamed rice, or cauliflower rice, and add broccoli, snap peas, or another quick-cooking vegetable.

How to Make Asian BBQ Chicken Thighs with Noodles and Broccoli

Here's a quick overview of how this easy dinner comes together. You can serve the chicken with noodles, rice, broccoli, or your favorite quick-cooking vegetable.

Step 1: Make the Sauce

Whisk together the Asian BBQ sauce ingredients. The only prep is grating the fresh ginger and mincing the garlic. If serving with noodles or rice, begin cooking them according to package instructions while the chicken cooks.

Step 2: Cook the Chicken

Place the chicken thighs in the pressure cooker insert and pour the sauce over the top. Cook on high pressure for 8 minutes, then quickly release the pressure.

Step 3: Cook the Noodles or Rice

While the chicken cooks, prepare the noodles or rice. If using broccoli, add the florets to the pasta water during the last 3 minutes of cooking, or steam them separately.

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

Step 4: Broil the Chicken and Thicken the Sauce

Transfer the cooked chicken thighs to the prepared foil-lined baking sheet. Broil for 3 minutes, or until browned and lightly crisp.

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