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–+ servings
Closeup view of Instant Pot Asian BBQ Chicken Wings with Broccoli and Noodles
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Instant Pot Asian BBQ Chicken Thighs

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.
Prep Time5 minutes
Cook Time8 minutes
Total Time5 minutes
Servings: 8 servings
Calories: 355kcal
Author: Stephanie Wilson

Ingredients

  • 8 bone-in chicken thighs
  • 1 cup water
  • ½ 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

  • Pat chicken dry with a paper towel and season with salt and pepper; set aside.
  • Make the sauce: Combine water, hoisin sauce, honey, soy sauce, ginger, garlic, and chili sauce; mix well and set aside.
  • 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.
  • 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.
  • 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.
  • 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

Nutrition

Serving: 1g | Calories: 355kcal | Carbohydrates: 14g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 167mg | Sodium: 782mg | Fiber: 1g | Sugar: 9g