Garlic Sesame Instant Pot Chicken Thighs
These Garlic Sesame Instant Pot Chicken Thighs are perfect for your weekly meal prep and they've got the best sticky, sweet sauce!
Servings: 4 servings
- 1 tbsp sesame oil
- 8 boneless skinless chicken thighs
- 1/4 cup low sodium soy sauce
- 2 tbsp brown sugar
- 4 cloves garlic minced
- 1 tbsp gingerroot, grated
- 1 package broccoli slaw
- 2 tbsp rice vinegar
- 2 tbsp white sugar
- 2 tsp sesame oil (or canola oil)
- 1 tsp ground dry ginger
- 1/2 tsp each salt and pepper
- 1 cup dry white rice
- 2 cups water
- 1 tsp butter
- 2 tbsp cornstarch
- 1 tbsp water
Add sesame oil to Instant Pot and turn Instant Pot into saute mode. Saute chicken thighs for 1-2 minutes per side, then add soy sauce, brown sugar, garlic and gingerroot and stir slightly amongst thighs.
Place the lid on and press the pressure cook button. Select the high setting, then set to cook for 3 minutes - Instant Pot will take about 5-10 minutes to preheat then the 3 minutes to pressure cook.
While chicken is cooking, cook rice with water and butter in a rice cooker and then mix together rice vinegar, sugar, sesame oil, dry ginger & salt in a small bowl until well combined and sugar is dissolved. Pour over and toss with broccoli slaw then set aside.
Make the cornstarch slurry by mixing cornstarch and water together in a small bowl. Do a quick release of the pressure when Instant Pot is done by flicking the switch at the top with a spoon, then open lid when safe to do so. Gently stir in the cornstarch slurry.
Add two chicken thighs to each meal prep bowl and drizzle a little bit of sauce overtop, garnishing with sesame seeds if desired. Divide the rice and broccoli slaw evenly among bowls. Serve and enjoy!
Calories: 404kcal | Carbohydrates: 38g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Sodium: 994mg | Potassium: 47mg | Fiber: 2g | Sugar: 16g | Vitamin A: 900IU | Vitamin C: 49.5mg | Calcium: 30mg | Iron: 2.2mg