Sticky Thai Chicken in Your Pressure Cooker
This pressure cooker Sticky Thai Chicken combines bone-in thighs with a sweet, spicy glaze of brown sugar, soy, and fish sauce, packed with red chili and fresh ginger. Garnished with fresh cilantro for a pop of brightness, it’s a bold and juicy dinner that’s weeknight easy and always crowd-pleasing.
Equipment
- 1 Pressure Cooker for cooking chicken
Ingredients
Main Ingredients
- 8 chicken thighs bone-in, skin-on
- 1 teaspoon red pepper flakes
- ¼ cup brown sugar
- ¼ cup fish sauce
- ¼ cup soy sauce
- 1 tablespoon grated ginger
- ¼ cup fresh cilantro chopped, for garnish
- Cooking spray optional, if crisping skin
- Salt and pepper to taste
Instructions
Instructions
- Season chicken thighs with salt and pepper generously.
- In a bowl, whisk together brown sugar, fish sauce, soy sauce, ginger, and red pepper flakes to form glaze.
- Place chicken in pressure cooker and pour glaze over, coating well.
- Seal the lid, ensuring the sealing ring is in place, and set the valve to sealing.
- Cook on high pressure for 15 minutes.
- Allow natural pressure release for 10 minutes after cooking ends.
- Perform quick release if any pressure remains and open the lid carefully.
- Optional: To crisp the skin, broil chicken for 3–5 minutes. Garnish with chopped cilantro and serve.
Notes
If you prefer, crisp skin in a hot skillet sprayed with cooking spray instead of broiling. You can substitute powdered ginger for fresh, adding a bit more. For quicker prep, use a pre-made Thai style stir fry sauce.