19 Delicious Asian Chicken Instant Pot Recipes for Busy Cooks

Dinner dilemmas? Let’s solve them together! Imagine coming home to aromatic Asian chicken dishes—from tangy orange chicken to savory teriyaki—all ready in your Instant Pot. These recipes are perfect for busy weeknights, blending bold flavors with quick prep. Get ready to transform your kitchen into a flavor-packed haven. Keep reading to discover 19 delicious recipes that will make your meal planning a breeze!

Instant Pot Sticky Honey Sesame Chicken

Crafted for the modern home cook, this Instant Pot Sticky Honey Sesame Chicken transforms a classic takeout favorite into a quick, elegant weeknight meal. Succulent chicken thighs are bathed in a glossy, sweet-savory sauce, finished with a sprinkle of toasted sesame seeds for a delightful crunch and nutty aroma.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts can be substituted for a leaner option)
– 1/4 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup water
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
– 2 tbsp sesame seeds, toasted
– 2 green onions, thinly sliced (for garnish)

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the vegetable oil until shimmering, about 2 minutes.
2. Add the chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden-brown sear, then stir and cook for an additional 2 minutes until no longer pink on the outside.
3. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to bloom their flavors.
4. Pour in the soy sauce, honey, rice vinegar, sesame oil, and water, scraping the bottom of the pot to deglaze any browned bits for enhanced depth.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes, allowing a natural pressure release for 10 minutes before manually releasing any remaining steam.
6. Carefully remove the lid and switch the Instant Pot back to “Sauté” mode; bring the sauce to a simmer, which should take about 2 minutes.
7. Stir the cornstarch slurry into the simmering sauce and cook for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy, sticky consistency that coats the back of a spoon.
8. Turn off the Instant Pot and gently fold in half of the toasted sesame seeds and sliced green onions, reserving the rest for garnish.
9. Transfer the chicken to a serving dish and sprinkle with the remaining sesame seeds and green onions.
You’ll be rewarded with tender, juicy chicken enveloped in a rich, caramelized sauce that perfectly balances sweet honey with savory soy. For a creative twist, serve it over a bed of fluffy jasmine rice or crisp steamed broccoli to soak up every last drop of that irresistible glaze.

Asian-Inspired Instant Pot Ginger Garlic Chicken

Savory aromas of ginger and garlic meld effortlessly in this Instant Pot masterpiece, transforming humble chicken into a tender, flavor-packed dish that feels both comforting and sophisticated. With the pressure cooker’s magic, you can achieve deep, slow-cooked flavors in a fraction of the time, making it perfect for a weeknight dinner that doesn’t compromise on elegance. This Asian-inspired recipe balances sweet, savory, and aromatic notes, resulting in a glossy, irresistible glaze that clings to every bite.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts, but thighs stay juicier)
– 2 tbsp vegetable oil, or any neutral oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated (peel first for smoother texture)
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1/2 cup chicken broth
– 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
– 2 green onions, sliced (for garnish)
– Cooked white rice, for serving

Instructions

1. Set the Instant Pot to “Sauté” mode and heat the vegetable oil until it shimmers, about 2 minutes.
2. Add the chicken pieces in a single layer and sear until golden brown on all sides, approximately 4-5 minutes total, stirring occasionally to prevent sticking.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant but not burned.
4. Pour in the soy sauce, honey, rice vinegar, and chicken broth, scraping the bottom of the pot to deglaze any browned bits for enhanced flavor.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” high pressure for 8 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam by turning the valve to “Venting.”
7. Remove the lid and set the Instant Pot back to “Sauté” mode; bring the sauce to a simmer.
8. Stir the cornstarch slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.
9. Turn off the Instant Pot and let the chicken rest in the sauce for 5 minutes to absorb flavors fully.
10. Serve the chicken and sauce over cooked white rice, garnished with sliced green onions.

Melt-in-your-mouth tender, the chicken boasts a rich, caramelized glaze with a perfect balance of ginger’s warmth and garlic’s savory depth. For a creative twist, try serving it over cauliflower rice or tossing it with steamed vegetables for a hearty bowl.

Instant Pot Teriyaki Chicken Thighs

Elegant yet effortlessly achievable, this Instant Pot Teriyaki Chicken Thighs recipe delivers a glossy, savory-sweet glaze and fall-apart tender meat, transforming a weeknight staple into a dish worthy of any dinner table. By harnessing the pressure cooker’s magic, deep flavor develops in a fraction of the time, making gourmet results an everyday reality.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 1 tbsp avocado oil (or any neutral oil with a high smoke point)
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger
– 3 cloves garlic, minced
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1 tsp toasted sesame seeds, for garnish
– 2 green onions, thinly sliced, for garnish

Instructions

1. Pat the 2 lbs of chicken thighs completely dry with paper towels to ensure a proper sear.
2. Select the “Sauté” function on your Instant Pot and heat 1 tbsp of avocado oil until the display reads “Hot,” about 2 minutes.
3. Add the chicken thighs in a single layer, working in batches if necessary, and sear for 3-4 minutes per side until deeply golden brown.
4. Tip: Do not overcrowd the pot during searing, as this steams the meat instead of creating a flavorful crust.
5. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp grated ginger, and 3 cloves of minced garlic to create the teriyaki sauce.
6. Pour the sauce mixture over the seared chicken in the pot, using a spatula to scrape up any browned bits from the bottom.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. Tip: A natural release helps keep the chicken incredibly juicy and prevents toughness.
10. Using tongs, transfer the cooked chicken thighs to a clean plate and tent loosely with foil.
11. Select “Sauté” again and bring the sauce in the pot to a simmer.
12. In a small bowl, create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until completely smooth.
13. While stirring constantly, slowly drizzle the cornstarch slurry into the simmering sauce and cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
14. Tip: Adding cornstarch to cold water first prevents lumps from forming in your finished glaze.
15. Return the chicken to the pot and toss gently in the thickened sauce until fully coated.
16. Serve the chicken immediately, garnished with 1 tsp toasted sesame seeds and sliced green onions.

Yielded from the pressure cooker, the chicken boasts a luxuriously tender, pull-apart texture that perfectly absorbs the glossy, balanced teriyaki glaze. For a creative twist, shred the meat and pile it into warm lettuce cups with a sprinkle of crunchy vegetables, or slice it and arrange it over a bed of steaming jasmine rice to soak up every last drop of the rich sauce.

Pressure Cooker Chicken and Broccoli Stir Fry

Beneath the whirlwind of daily life, a comforting meal awaits that marries convenience with culinary delight—a pressure cooker chicken and broccoli stir fry that transforms humble ingredients into a vibrant, satisfying dish in mere minutes. This streamlined version captures the essence of classic stir-fry with tender chicken, crisp-tender broccoli, and a savory-sweet sauce, all achieved effortlessly under pressure. It’s a weeknight savior that doesn’t compromise on flavor or freshness, offering a wholesome escape from the ordinary.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (for quicker cooking)
• 3 cups broccoli florets, from about 1 medium head (cut uniformly for even doneness)
• 2 tbsp vegetable oil, or any neutral oil
• 3 cloves garlic, minced (fresh is best for aroma)
• 1 tbsp fresh ginger, grated (peeled for smoother texture)
• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce, or tamari for gluten-free
• 2 tbsp honey, or maple syrup for a vegan option
• 1 tbsp rice vinegar
• 1 tsp sesame oil, for finishing (adds depth)
• 2 tsp cornstarch, mixed with 1 tbsp water (to thicken sauce)
• 2 green onions, sliced (for garnish)
• Cooked white rice, for serving (about 4 cups)

Instructions

1. Turn on the pressure cooker to the sauté function and heat 2 tbsp vegetable oil until shimmering, about 2 minutes.
2. Add 1.5 lbs cubed chicken breasts in a single layer and cook undisturbed for 3 minutes to develop a light sear, stirring once halfway through.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 30 seconds until fragrant to avoid burning.
4. Pour in 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar, scraping the bottom to deglaze any browned bits.
5. Add 3 cups broccoli florets, ensuring they are submerged in the liquid for even cooking.
6. Secure the pressure cooker lid, set to high pressure, and cook for 3 minutes once pressurized—this preserves the broccoli’s vibrant color and crunch.
7. Quick-release the pressure immediately after cooking by turning the valve, then open the lid carefully away from your face.
8. In a small bowl, whisk 2 tsp cornstarch with 1 tbsp water until smooth, then stir into the cooker to thicken the sauce.
9. Switch back to sauté mode and simmer for 2-3 minutes, stirring constantly, until the sauce coats the back of a spoon.
10. Turn off the heat and drizzle with 1 tsp sesame oil, gently folding to incorporate for a nutty finish.
11. Serve hot over 4 cups cooked white rice, garnished with 2 sliced green onions.

Outstanding in its simplicity, this dish yields succulent chicken that melts with each bite, paired with broccoli that retains a pleasant snap beneath the glossy, umami-rich sauce. For a creative twist, try serving it over quinoa or tossing in toasted sesame seeds for extra crunch, making it a versatile centerpiece for any casual gathering or cozy dinner at home.

Instant Pot Spicy Korean Chicken

Meticulously balancing fiery heat with savory depth, this Instant Pot Spicy Korean Chicken transforms humble ingredients into a vibrant, restaurant-worthy meal in minutes. The pressure cooker ensures the chicken becomes impossibly tender while the bold gochujang-based sauce clings to every piece, creating a glossy, irresistible glaze. It’s the perfect weeknight solution that feels anything but ordinary, delivering complex flavors with minimal effort.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work but may dry slightly)
• 2 tbsp vegetable oil, or any neutral oil
• 1/3 cup low-sodium soy sauce
• 1/4 cup gochujang (Korean red chili paste; adjust amount for milder or spicier results)
• 3 tbsp honey
• 2 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1/2 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 2 green onions, thinly sliced (for garnish)
• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. Set your Instant Pot to “Sauté” on the “More” or “High” setting and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add the vegetable oil to the pot, then carefully place the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
3. Sear the chicken for 3-4 minutes, turning once, until golden brown on both sides; this step builds a flavorful fond and is key for texture.
4. Cancel the “Sauté” function and pour in the chicken broth to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom.
5. Add the soy sauce, gochujang, honey, rice vinegar, minced garlic, and grated ginger directly to the pot with the chicken and broth.
6. Stir all ingredients until the chicken is evenly coated and the sauce is well combined.
7. Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” or “Manual” on High Pressure for 5 minutes.
8. Once the cooking cycle completes, allow a 10-minute natural pressure release before carefully turning the valve to “Venting” to release any remaining steam.
9. Open the lid and set the pot back to “Sauté” on the “Normal” or “Medium” setting.
10. Stir the cornstarch slurry into the sauce and simmer for 3-4 minutes, stirring constantly, until the sauce thickens to a glossy, coating consistency.
11. Turn off the Instant Pot and let the chicken rest in the sauce for 2 minutes to allow the flavors to meld further.
12. Transfer the chicken and sauce to a serving dish and garnish generously with sliced green onions and toasted sesame seeds.

Nestled in its glossy, crimson sauce, the chicken boasts a succulent, fall-apart tenderness that contrasts beautifully with the sauce’s sticky, clingy texture. The initial sweetness from the honey gives way to a slow-building, savory heat from the gochujang, rounded out by the sharpness of ginger and garlic. For a creative twist, serve it over a bowl of steamed jasmine rice with a side of quick-pickled cucumbers to cut through the richness, or stuff it into warm tortillas with shredded cabbage for an unexpected fusion taco.

Easy Instant Pot Orange Chicken

Beneath the glossy, lacquered surface of takeout cartons lies a secret: that vibrant, sweet-tangy orange chicken you crave is surprisingly attainable at home, especially with the modern marvel of the Instant Pot. This streamlined version delivers all the sticky-sweet satisfaction and tender bite of the classic, but with a fraction of the effort and time, transforming a weeknight into something special without the fuss of deep-frying or a pile of dishes.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/3 cup cornstarch
– 2 tbsp avocado oil, or any neutral high-smoke-point oil
– 1/2 cup freshly squeezed orange juice, from about 2 medium oranges
– 1/3 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger
– 3 cloves garlic, minced
– 1 tsp toasted sesame oil
– 1/2 tsp red pepper flakes, adjust to desired heat level
– 1 tbsp orange zest, for finishing
– 2 green onions, thinly sliced, for garnish
– Cooked white rice, for serving

Instructions

1. Pat the chicken pieces completely dry with paper towels, then toss them in a bowl with the cornstarch until evenly coated. This step is crucial for creating a light crust and helping the sauce thicken later.
2. Select the ‘Sauté’ function on your Instant Pot and add the avocado oil. Heat until the oil shimmers, about 2 minutes.
3. Working in a single layer to avoid steaming, add half the coated chicken to the pot. Sauté undisturbed for 2-3 minutes until a golden crust forms on the bottom, then flip and cook for another 2 minutes. Transfer to a plate and repeat with the remaining chicken.
4. To the now-empty pot, immediately add the orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this adds immense depth of flavor.
5. Return all the sautéed chicken and any accumulated juices to the pot, stirring to coat in the sauce.
6. Secure the lid, ensure the valve is set to ‘Sealing,’ and pressure cook on HIGH for 5 minutes. Once complete, perform a quick release by carefully turning the valve to ‘Venting.’
7. Select ‘Sauté’ again and let the sauce simmer, stirring occasionally, for 3-5 minutes until it reduces and thickens to a glossy, syrupy consistency that coats the back of a spoon.
8. Turn off the Instant Pot. Stir in the orange zest.
9. Serve the orange chicken immediately over cooked white rice, garnished generously with sliced green onions.

Perfectly balanced, the chicken emerges incredibly tender from its pressure-cook steam bath, while the reduced sauce clings in a sticky, luminous glaze. The fresh orange zest brightens the deep, savory-sweet notes, making it ideal for spooning over fluffy rice or even stuffing into warm, steamed bao buns for a handheld twist.

Instant Pot Thai Red Curry Chicken

Vividly aromatic and deeply comforting, this Instant Pot Thai Red Curry Chicken transforms a classic takeout favorite into a quick, elegant weeknight meal. With the pressure cooker’s magic, tender chicken and vibrant vegetables meld in a rich, coconut-infused sauce that’s both sophisticated and satisfying—perfect for impressing guests or treating yourself to a restaurant-quality dish at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (or substitute chicken breasts for a leaner option)
– 1 tablespoon vegetable oil (or any neutral oil like canola)
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, sliced into strips
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 tablespoons Thai red curry paste (adjust to taste for spice level)
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 cup chicken broth
– 1 cup bamboo shoots, drained
– 1 cup fresh basil leaves, for garnish (Thai basil preferred, but sweet basil works)
– Cooked jasmine rice, for serving

Instructions

1. Set the Instant Pot to “Sauté” mode on high and add the vegetable oil, heating it for 1 minute until shimmering.
2. Add the chicken pieces to the pot in a single layer, searing them for 3–4 minutes until lightly browned on all sides, then remove and set aside on a plate.
3. In the same pot, add the sliced onion and red bell pepper, sautéing for 2–3 minutes until they begin to soften.
4. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to release their aromatic oils.
5. Add the Thai red curry paste to the pot, stirring constantly for 1 minute to toast it and deepen its flavor.
6. Pour in the coconut milk, fish sauce, brown sugar, and chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze any browned bits.
7. Return the seared chicken and any accumulated juices to the pot, along with the drained bamboo shoots, stirring gently to combine.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes, allowing a natural pressure release for 10 minutes before manually releasing any remaining steam.
9. Carefully open the lid and stir in the fresh basil leaves, letting them wilt for 1 minute to infuse the curry with their herbal notes.
10. Serve the curry hot over cooked jasmine rice, garnishing with extra basil if desired.
The result is a luxuriously creamy curry with tender, juicy chicken and crisp-tender vegetables, offering a harmonious balance of spicy, sweet, and savory flavors. For a creative twist, try serving it over cauliflower rice for a low-carb option or alongside a crisp cucumber salad to add a refreshing contrast.

Quick Instant Pot General Tso’s Chicken

Nestled between the demands of a busy schedule and the craving for something truly satisfying, this Quick Instant Pot General Tso’s Chicken offers a sublime shortcut to restaurant-quality flavor. By harnessing the pressure cooker’s power, it transforms humble ingredients into a glossy, aromatic masterpiece in a fraction of the time, delivering that perfect balance of sweet, savory, and subtly spicy in every bite. It’s the elegant weeknight solution that feels anything but rushed.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work but may dry slightly)
• 1/4 cup cornstarch
• 2 tbsp vegetable oil, or any neutral oil with a high smoke point
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (about a 1-inch knob)
• 1/3 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tbsp hoisin sauce
• 1 tbsp sriracha, adjust for preferred heat level
• 1/2 cup chicken broth
• 1 tbsp sesame oil, for finishing
• 2 green onions, thinly sliced, for garnish
• 1 tsp sesame seeds, for garnish
• Cooked white rice, for serving

Instructions

1. Pat the chicken pieces completely dry with paper towels to ensure the cornstarch adheres properly for a crispier texture.
2. In a medium bowl, toss the dried chicken pieces with 1/4 cup cornstarch until evenly and lightly coated.
3. Set your Instant Pot to the “Sauté” function on “More” (High) and allow it to heat for 2 minutes until the display reads “Hot.”
4. Add 2 tbsp of vegetable oil to the pot, swirling to coat the bottom.
5. Working in a single layer to avoid steaming, add half of the coated chicken pieces. Sauté for 2-3 minutes, turning once, until lightly browned on all sides but not cooked through. Tip: Do not overcrowd the pot; cook in batches for the best sear.
6. Transfer the first batch of chicken to a clean plate and repeat the browning process with the remaining chicken.
7. With all chicken removed, add the minced garlic and grated ginger to the pot. Sauté for 30 seconds, stirring constantly, until fragrant.
8. Immediately pour in 1/2 cup chicken broth to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom for maximum flavor.
9. Add 1/3 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, 2 tbsp hoisin sauce, and 1 tbsp sriracha to the pot. Stir well to combine.
10. Return all the browned chicken pieces and any accumulated juices to the pot, stirring to coat in the sauce.
11. Secure the lid, ensuring the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the timer for 4 minutes on High pressure.
12. Once the cooking cycle is complete, perform a Quick Release by carefully turning the valve to “Venting.” Tip: Protect your hand with a towel as hot steam will release.
13. When the float valve drops, carefully open the lid. Stir in 1 tbsp of sesame oil for a rich, nutty finish.
14. For a thicker, glossier sauce, set the pot back to “Sauté” on “Normal” and simmer, stirring occasionally, for 3-4 minutes until the sauce coats the back of a spoon. Tip: The sauce will continue to thicken slightly off the heat.
15. Serve the chicken and sauce immediately over cooked white rice, garnished with sliced green onions and sesame seeds.

Zesty and deeply savory, the chicken emerges incredibly tender, enveloped in a sauce that’s brilliantly sticky with a gentle warmth. For a creative twist, serve it tucked into crisp lettuce cups or alongside a bright, crunchy slaw to cut through the richness, making each bite a perfect harmony of texture and flavor.

Instant Pot Soy Sauce Chicken with Ginger

Savory aromas of ginger and soy sauce meld effortlessly in this Instant Pot rendition of a classic Chinese dish, transforming humble chicken into a tender, flavor-infused masterpiece that requires minimal hands-on effort. This recipe delivers succulent, deeply seasoned poultry with a glossy, rich sauce perfect for drizzling over rice or noodles, making it an ideal weeknight dinner that feels both comforting and sophisticated.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

– 2 lbs boneless, skinless chicken thighs (or breasts for a leaner option)
– 1 cup low-sodium soy sauce (or regular, but reduce salt elsewhere)
– 1/2 cup water
– 1/4 cup brown sugar, packed
– 1/4 cup rice vinegar
– 3 tbsp fresh ginger, minced (about a 2-inch knob)
– 4 garlic cloves, minced
– 2 green onions, sliced (reserve some for garnish)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tsp sesame oil (for finishing)

Instructions

1. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp vegetable oil until shimmering, about 2 minutes.
2. Add 2 lbs boneless, skinless chicken thighs to the pot and sear for 3-4 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
3. Remove the chicken and set aside on a plate, then add 1/4 cup brown sugar to the pot and stir for 1 minute until it melts slightly.
4. Pour in 1 cup low-sodium soy sauce, 1/2 cup water, 1/4 cup rice vinegar, 3 tbsp fresh ginger, and 4 garlic cloves, scraping the bottom to deglaze any browned bits.
5. Return the chicken to the pot, ensuring it’s submerged in the liquid, and add 2 green onions.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes, then allow a 10-minute natural release before quick-releasing any remaining pressure.
7. Carefully remove the chicken to a cutting board and slice or shred it, then stir 1 tsp sesame oil into the sauce in the pot.
8. Serve the chicken drizzled with the sauce and garnished with reserved green onions.

Offering a melt-in-your-mouth tenderness, the chicken absorbs the savory-sweet notes of soy and ginger, while the glossy sauce clings beautifully to each bite. For a creative twist, serve it over steamed bok choy or alongside crispy roasted potatoes to balance the rich flavors.

Szechuan Style Chicken with Peppers in the Instant Pot

Zesty and aromatic, this Szechuan-style chicken captures the bold, numbing heat and fragrant peppercorn notes of the region’s famed cuisine, all simplified in the Instant Pot for a weeknight-friendly feast. Tender chicken mingles with vibrant bell peppers in a deeply savory, slightly sweet sauce that clings beautifully to each bite. It’s a dish that delivers restaurant-quality complexity with the convenience of a pressure cooker, making those signature flavors accessible any evening.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil, or any neutral oil
– 1 red bell pepper, sliced into 1/2-inch strips
– 1 green bell pepper, sliced into 1/2-inch strips
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp Szechuan peppercorns, lightly crushed (adjust for more or less numbing heat)
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp hoisin sauce
– 1 tsp sugar
– 1/2 cup chicken broth
– 2 tsp cornstarch mixed with 1 tbsp water (for thickening)
– 2 green onions, thinly sliced (for garnish)

Instructions

1. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp vegetable oil until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer and sear until golden brown on all sides, about 5-6 minutes total; remove and set aside.
3. Add remaining 1 tbsp oil to the pot, then stir in garlic, ginger, and Szechuan peppercorns; cook until fragrant, about 30 seconds, being careful not to burn.
4. Pour in chicken broth to deglaze, scraping up any browned bits from the bottom with a wooden spoon for added flavor.
5. Add soy sauce, rice vinegar, hoisin sauce, and sugar, stirring to combine.
6. Return seared chicken to the pot, along with any accumulated juices, and stir to coat.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
8. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until pressure drops.
9. Remove the lid and stir in bell pepper strips; switch to “Sauté” mode and cook until peppers are tender-crisp, about 3-4 minutes.
10. Stir the cornstarch slurry into the sauce and cook, stirring constantly, until thickened to a glossy consistency, about 1-2 minutes.
11. Turn off the Instant Pot and let the dish rest for 2 minutes to allow flavors to meld.
12. Garnish with sliced green onions before serving.

Yieldingly tender, the chicken absorbs the sauce’s complex layers of umami and tingling spice, while the peppers add a crisp, sweet contrast. Serve it over steamed jasmine rice to soak up every drop, or wrap it in lettuce cups for a lighter, hands-on meal that highlights its aromatic depth.

Instant Pot Lemon Grass and Coconut Chicken

Radiating with the vibrant, aromatic essence of Southeast Asian cuisine, this Instant Pot Lemon Grass and Coconut Chicken transforms humble ingredients into an elegant, soul-warming meal. Its fragrant broth, infused with citrusy lemongrass and creamy coconut milk, promises a restaurant-quality experience with the effortless convenience of a pressure cooker.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 stalks fresh lemongrass, tender white parts only, bruised and cut into 2-inch pieces
– 1 (13.5 oz) can full-fat coconut milk, shaken well
– 1 cup low-sodium chicken broth
– 2 tbsp fish sauce
– 1 tbsp fresh lime juice
– 1 tsp granulated sugar
– 1 red Thai chili, thinly sliced (optional, for heat)
– ¼ cup fresh cilantro leaves, for garnish
– Cooked jasmine rice, for serving

Instructions

1. Select the “Sauté” function on your Instant Pot and adjust to “More” for high heat. Add 1 tbsp coconut oil and heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add 1.5 lbs chicken thigh pieces in a single layer and sear without stirring for 3 minutes to develop a golden-brown crust.
5. Pour in 1 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this deglazing step builds foundational flavor.
6. Add 2 bruised lemongrass stalks, 1 can coconut milk, 2 tbsp fish sauce, 1 tsp sugar, and the optional sliced chili. Stir gently to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes. Allow a 10-minute natural pressure release before manually releasing any remaining steam.
8. Carefully open the lid and stir in 1 tbsp fresh lime juice. For a thicker sauce, select “Sauté” and simmer uncovered for 3-5 minutes until slightly reduced.
9. Discard the lemongrass stalks. Taste and adjust seasoning with an extra pinch of sugar or dash of fish sauce if desired.
10. Ladle the chicken and sauce over bowls of jasmine rice. Garnish generously with ¼ cup fresh cilantro leaves.

Aromatic and luxuriously creamy, this dish boasts tender chicken enveloped in a velvety, fragrant sauce with bright citrus notes. Serve it alongside crisp steamed vegetables or spoon it over rice noodles for a delightful textural variation, letting the complex flavors shine with every comforting bite.

Instant Pot Sweet and Sour Chicken

Crafted for the modern home cook, this Instant Pot Sweet and Sour Chicken transforms a classic takeout favorite into a quick, vibrant weeknight meal. Its glossy, jewel-toned sauce clings to tender chicken and crisp vegetables, offering a perfect balance of tangy and sweet that delights the palate with minimal effort.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 cup cornstarch, for dredging
– 2 tbsp vegetable oil, or any neutral oil
– 1 red bell pepper, cut into 1-inch pieces
– 1 green bell pepper, cut into 1-inch pieces
– 1 small onion, cut into 1-inch pieces
– 1 cup pineapple chunks, fresh or canned (drained if canned)
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 1/4 cup brown sugar, packed
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1/4 cup water
– Cooked white rice, for serving

Instructions

1. Pat the chicken cubes dry with paper towels to ensure even browning.
2. Toss the chicken cubes in cornstarch until lightly coated, shaking off any excess.
3. Select the “Sauté” function on the Instant Pot and heat the vegetable oil until shimmering, about 2 minutes.
4. Add the chicken in a single layer, working in batches if necessary, and sauté for 3-4 minutes until golden brown on all sides; remove and set aside.
5. Add the red bell pepper, green bell pepper, and onion to the pot, sautéing for 2-3 minutes until slightly softened.
6. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, minced garlic, grated ginger, and water until smooth.
7. Return the chicken to the pot, pour the sauce over, and add pineapple chunks, stirring gently to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
9. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
10. Select “Sauté” again and simmer the mixture for 2-3 minutes until the sauce thickens slightly, stirring occasionally.
11. Serve immediately over cooked white rice.

With its tender chicken and crisp-tender vegetables enveloped in a glossy, vibrant sauce, this dish offers a delightful interplay of sweet pineapple and tangy vinegar. For a creative twist, garnish with sesame seeds and sliced green onions, or pair it with cauliflower rice for a lighter option that still captures all the bold flavors.

Vietnamese Instant Pot Lemongrass Chicken

Just when you thought your Instant Pot couldn’t get any more indispensable, this Vietnamese-inspired lemongrass chicken arrives to prove otherwise—a fragrant, deeply savory dish that transforms humble ingredients into a weeknight showstopper with minimal effort. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (for tender, juicy results)
– 3 stalks fresh lemongrass, tender inner white parts only, finely minced (or 2 tbsp prepared lemongrass paste)
– 4 cloves garlic, minced
– 1 shallot, finely chopped
– 2 tbsp fish sauce (adjust for saltiness preference)
– 1 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp vegetable oil (or any neutral oil)
– 1/2 cup chicken broth
– 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
– Fresh cilantro and lime wedges for garnish

Instructions

1. In a medium bowl, combine the chicken pieces, minced lemongrass, garlic, shallot, fish sauce, soy sauce, and honey, tossing thoroughly to coat every piece evenly.
2. Set your Instant Pot to “Sauté” mode on “Normal” and heat the vegetable oil until shimmering, about 2 minutes.
3. Add the marinated chicken mixture to the pot in a single layer, searing undisturbed for 3 minutes until lightly browned on one side, then stir and cook for another 2 minutes to develop flavor.
4. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits, which adds depth to the sauce.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes—this precise timing ensures the chicken stays moist without overcooking.
6. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
7. Remove the lid and switch the Instant Pot back to “Sauté” mode on “Low.”
8. Stir the cornstarch slurry into the sauce and simmer, stirring constantly, for 2–3 minutes until the sauce thickens to a glossy, coating consistency.
9. Taste and adjust seasoning if needed, then remove from heat.
10. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Succulent and aromatic, this chicken boasts a tender, fall-apart texture enveloped in a savory-sweet sauce with bright lemongrass notes. For a creative twist, spoon it over steamed jasmine rice or crisp lettuce cups, letting the vibrant flavors shine through every bite.

Instant Pot Hoisin Chicken with Rice

Meticulously balancing sweet, savory, and umami, this Instant Pot Hoisin Chicken transforms humble ingredients into a deeply satisfying, one-pot meal. Effortlessly tender chicken simmers in a glossy, aromatic sauce, ready to be spooned over fluffy rice for a comforting dinner that feels both special and simple. It’s the perfect solution for a busy weeknight, delivering restaurant-quality flavor with minimal hands-on time.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil (or any neutral oil)
• 1/2 cup low-sodium chicken broth
• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
• 2 cups long-grain white rice, rinsed until water runs clear
• 2 cups water
• 2 green onions, thinly sliced (for garnish)
• 1 teaspoon toasted sesame seeds (for garnish)

Instructions

1. Set your Instant Pot to the “Sauté” function on “Normal” and add the vegetable oil, heating it for 1 minute until shimmering.
2. Add the chicken pieces in a single layer, seasoning lightly with salt, and sear for 3-4 minutes without stirring to develop a golden-brown crust on one side.
3. Flip the chicken pieces and sear for an additional 2 minutes, then press “Cancel” to turn off the sauté function.
4. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, minced garlic, and grated ginger until fully combined.
5. Pour this sauce mixture over the chicken in the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds depth of flavor.
6. Add the rinsed rice and 2 cups of water directly into the pot, gently stirring just once to combine the rice with the liquid and chicken.
7. Secure the lid, ensuring the valve is set to “Sealing,” and select the “Pressure Cook” or “Manual” function on high pressure for 4 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. Open the lid and give the rice and chicken a gentle stir to incorporate the sauce evenly throughout the dish.
10. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to create a smooth slurry, then stir this slurry into the pot.
11. Select the “Sauté” function on “Low” and cook, stirring constantly, for 2-3 minutes until the sauce visibly thickens and coats the back of a spoon.
12. Turn off the Instant Pot and let the dish rest, uncovered, for 5 minutes to allow the flavors to meld and the rice to absorb any excess liquid.
13. Divide the hoisin chicken and rice among serving bowls, garnishing generously with sliced green onions and toasted sesame seeds.

Yielded from the pressure cooker, the chicken becomes exceptionally tender, almost shredding at the touch of a fork, while the rice absorbs every drop of the glossy, savory-sweet sauce. You’ll find the final dish boasts a perfect balance of sticky, caramelized edges and a rich, umami-packed core. For a vibrant twist, try serving it alongside a quick-pickled cucumber salad or wrapping spoonfuls in crisp butter lettuce leaves for a hands-on, interactive meal.

Conclusion

Busy cooks, you’re all set with these 19 delicious Asian chicken Instant Pot recipes! They’re perfect for saving time without sacrificing flavor. I hope you find a new favorite—give one a try this week and let me know which dish you love most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these easy meals!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.