105 minutes•Easy•Serves 4
Instant Pot Soy Sauce Chicken Thighs
By @chef1
Savory and flavorful chicken thighs cooked in an Instant Pot with a soy sauce-based braising liquid. Perfect for rice bowls or served with your favorite sides.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●4 Chicken thighs
- ●2 tablespoons Olive oil
- ●1 medium, diced Onion
- ●2 cloves, minced Garlic
- ●1 cup Chicken broth
- ●2 tablespoons Soy sauce
- ●1 tablespoon Rice vinegar
- ●1 teaspoon, grated Ginger
- ●0.5 teaspoon Sesame oil
- ●Pinch Red pepper flakes
- ●To taste Salt
- ●To taste Pepper
- ●To taste Garlic powder
Instructions
- 1Pat the chicken thighs dry and season them generously with salt, pepper, and garlic powder.
- 2Turn on the Instant Pot's saute function. Add olive oil. Once the pot is hot, sear the chicken thighs, skin side down first, until nicely browned (about 3-4 minutes per side). Remove the chicken and set aside.
- 3Add diced onion to the Instant Pot and cook until softened, scraping up any browned bits from the bottom of the pot. Add minced garlic and cook for another minute until fragrant.
- 4In a bowl, combine chicken broth, soy sauce, rice vinegar, grated ginger, sesame oil, and red pepper flakes.
- 5Place the seared chicken thighs back into the Instant Pot on top of the onion/garlic mixture. Pour in the soy sauce mixture.
- 6Close the lid and set the Instant Pot to high pressure. Cook for 12-15 minutes.
- 7Let the pressure release naturally for about 10 minutes, then do a quick release to vent any remaining pressure.
Recipe details
- Category
- Main course
- Preparation
- 37 minutes
- Cooking
- 58 minutes
Estimated total: 105 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Setup kitchen and gather ingredients: 5 min planning allowance (setup)
- Prepare chicken thighs: 10 min planning allowance (meat_prep)
- Prepare vegetables and ginger: 10 min planning allowance (vegetable_prep)
- Season chicken thighs: 3 min planning allowance (mix)
- Preheat Instant Pot for saute: 3 min planning allowance (pan_preheat)
- Remove seared chicken: 2 min planning allowance (transfer)
- Saute diced onion: 8 min planning allowance (saute)
- Saute minced garlic: 8 min planning allowance (saute)
- Combine sauce ingredients: 3 min planning allowance (mix)
- Place chicken back into Instant Pot: 2 min planning allowance (transfer)
- Pour in soy sauce mixture: 2 min planning allowance (transfer)
- Instant Pot to pressure: 15 min planning allowance (pressure_heat)
- Quick release remaining pressure: 3 min planning allowance (quick_release)
- Pat dry
- Dice onion, mince garlic, grate ginger
- With salt, pepper, garlic powder
- 3-4 minutes per side
- Set aside
- Scrape browned bits
- Cook until fragrant
- Broth, soy sauce, vinegar, ginger, sesame oil, red pepper flakes
- Onion/garlic mixture
- Chicken thighs: USDA thigh with skin portion weight
- Matched raw chicken thighs with skin.
- Olive oil: USDA tablespoon portion weight
- Matched olive oil for cooking.
- Onion: USDA medium (2-1/2" dia) portion weight
- Matched raw medium onion. Assumed whole medium onion for diced.
- Garlic: USDA clove portion weight
- Matched raw garlic cloves. Assumed whole cloves for minced.
- Chicken broth: USDA cup portion weight
- Matched ready-to-serve chicken broth.
- Soy sauce: USDA tbsp portion weight
- Matched generic soy sauce (shoyu).
- Rice vinegar: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
- Rice vinegar: USDA FoodData Central Branded: KIKKOMAN, published 2021-10-28; product-label estimate, formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2158088/nutrients)
- Kikkoman unseasoned rice-vinegar label; milliliters remain volume, not gram weights.
- Ginger: USDA tsp portion weight
- Matched raw ginger root. Assumed grated ginger is equivalent to raw ginger.
- Sesame oil: USDA tsp portion weight
- Matched sesame oil for cooking.
- Red pepper flakes: USDA tsp portion weight
- Red pepper flakes: Standard pinch allowance: 1/16 tsp
- Matched red pepper flakes (pinch) to 1/16 tsp red pepper.
- Unweighed Salt: only documented zero nutrients included
- Pepper: USDA tsp, ground portion weight
- Pepper: Seasoning allowance: 1/4 tsp per 4 servings
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Garlic powder: USDA tsp portion weight
- Garlic powder: Seasoning allowance: 1/4 tsp per 4 servings
- Garlic powder to taste, using ordinary garlic powder (calories/macros zero).
- Chicken thighs: 772 g · USDA reference 172385
- Olive oil: 27 g · USDA reference 171413
- Onion: 110 g · USDA reference 170000
- Garlic: 6 g · USDA reference 169230
- Chicken broth: 249 g · USDA reference 174536
- Soy sauce: 32 g · USDA reference 174277
- Rice vinegar: 15 mL · Food reference
- Ginger: 2 g · USDA reference 169231
- Sesame oil: 2.25 g · USDA reference 171016
- Red pepper flakes: 0.11 g · USDA reference 170932
- Salt: documented zero nutrients only · USDA reference 173468
- Pepper: 0.57 g · USDA reference 170931
- Garlic powder: 0.78 g · USDA reference 171325
chicken thighs · Instant Pot · soy sauce · ginger
Estimated nutrition per serving
514 calories · 33.4 g protein · 4.6 g carbohydrate · 39.6 g fat
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Friday
dinner
winter
Requested: 30 min