Nothing beats a meal that feels like it came straight from your favorite takeout spot, yet is made right at home in under an hour—without a single complicated step. This Instant Pot Chinese Chicken is exactly that kind of dish. Tender, flavorful chicken thighs are simmered in an irresistible sweet, savory sauce with hints of garlic, ginger, spices, and just a touch of honey. It’s the perfect answer to busy weeknights: quick, simple, and simply delicious, all made in one pot with very little cleanup required. Dive in for juicy chicken and a glossy, restaurant-worthy sauce that clings to every bite.
Why You’ll Love This Recipe
- Quick and Convenient: Thanks to the magic of the Instant Pot, you can get all-day simmered flavor in less than an hour—including prep!
- Incredibly Flavorful: The signature sauce is savory, a little sweet, and packed with aromatic Chinese spices. Every bite pops with excitement.
- Effortless Prep: No hard-to-find techniques here. Just mix, sear, and let the Instant Pot work its wonder.
- Customizable: Whether you’re working with pantry staples or looking to toss in extra veggies, this recipe is endlessly adaptable.
- Crowd-Pleaser: It’s hearty, cozy, and always a hit, whether you’re making dinner for the whole family or just need leftovers for tomorrow’s lunch.
Ingredients You’ll Need
- Boneless Skinless Chicken Thighs: The real star—tender and juicy, they soak up all that flavor. Chicken breasts work too, but thighs bring more juiciness.
- Shaoxing Wine: This traditional Chinese cooking wine adds wonderful depth. If you don’t have it, dry sherry makes a fantastic substitute.
- Water: For pressure cooking and for the sauce consistency.
- Avocado Oil: Or any neutral oil—helps with searing for that slight caramelized flavor.
- Hoison Sauce: Adds body and signature sweetness to the sauce.
- Oyster Sauce: Brings a rich, umami punch—don’t skip it if you want that classic flavor.
- Light Soy Sauce: For saltiness; reduced sodium keeps things balanced.
- Dark Soy Sauce: Just a touch delivers deeper color and an earthy edge. Optional, but so good!
- Honey: Adds just a hint of sweetness—balances out the salt and spice.
- Garlic Powder: Quick and fuss-free garlic flavor.
- Chinese Five Spice: The unmistakable warm, aromatic flavor key to many classic Chinese dishes.
- Ginger Powder: Brightness and gentle heat without peeling or grating.
- White Pepper: For gentle heat and a lightly floral note—black pepper works in a pinch.
Note: Don’t stress if you don’t have every single ingredient; check the variations below for easy swaps.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- No Shaoxing Wine? Use dry sherry or a splash of chicken broth. It’s not exactly the same, but still adds a nice depth.
- Swap the Protein: Chicken breasts work, as do cubed pork or firm tofu for a vegetarian spin (reduce pressure cooking time for tofu).
- Veggie Packed: Throw in some broccoli, snow peas, or sliced bell peppers after releasing pressure. Let them simmer on sauté for a few minutes until crisp-tender.
- Go Gluten-Free: Use coconut aminos instead of soy sauce, and check that your hoisin and oyster sauces are gluten-free.
- Add Fresh Garlic/Ginger: If you prefer, toss in minced fresh garlic or ginger when sautéing the chicken for an extra pop.
How to Make Instant Pot Chinese Chicken
Step 1: Whisk the Sauce
In a large bowl, combine the hoisin sauce, oyster sauce, light soy sauce, dark soy sauce, honey, garlic powder, Chinese five spice, ginger powder, and white pepper. Whisk until smooth and everything is beautifully blended.
Step 2: Marinate the Chicken
Add the boneless, skinless chicken thighs to the bowl. Toss until each piece is coated in the luscious sauce. Even a quick dip in this marinade makes a difference!
Step 3: Sear in the Instant Pot
Set your Instant Pot to sauté mode (high). Once it’s hot, add a splash of oil and sear the chicken thighs for about 3 minutes per side. This step builds flavor, so don’t rush it! If needed, work in batches so the pot isn’t overcrowded.
Step 4: Deglaze and Add Liquids
Pour the Shaoxing wine into the hot pot, scraping up any browned bits with a wooden spoon. These bits are packed with flavor. Next, add the water.
Step 5: Pressure Cook
Turn off the sauté mode. Close and seal the Instant Pot lid. Cook on high pressure for 10 minutes.
Step 6: Quick Release and Shred
Once the timer’s up, quickly release the pressure (careful of the steam). Remove the chicken to a plate and shred with two forks.
Step 7: Thicken the Sauce
Return the pot to sauté mode and let the sauce simmer until it thickens, just a few minutes. Then, stir the shredded chicken back in, coating it well.
Step 8: Serve and Enjoy
Spoon the saucy chicken over your favorite base—rice, noodles, or even a steamed vegetable medley.
Pro Tips for Making the Recipe
- Brown the Chicken: Searing isn’t optional. It adds tons of rich, savory flavor—totally worth an extra minute.
- Quick Marinating: Letting the chicken sit in the sauce, even briefly while you prep, helps build deeper flavor.
- Watch the Sauce: After you thicken the sauce on sauté, don’t wander off. It can go from perfectly glossy to overly thick swiftly.
- Shred Right Away: Chicken shreds much more easily when warm, so do it immediately after releasing pressure.
How to Serve
- Over Steamed Rice: Truly classic. Jasmine rice is ideal for soaking up that savory, glossy sauce.
- With Noodles: Spoon the chicken (and plenty of sauce!) over lo mein or even linguine for an East-West twist.
- With Stir-Fried Veggies: Broccoli or bok choy are perfect for a healthier plate.
- Family Style: Serve the saucy chicken in a big bowl, with lettuce leaves for wrapping or as a playful DIY filling for bao buns.
Garnishes
Scatter with sliced green onions, toasted sesame seeds, or a splash of chili oil for color and flavor.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors get even better as they sit!
Freezing
Freeze portions in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
For best results, reheat chicken gently on the stove over low heat with a splash of water or broth to keep things saucy. The microwave also works; cover loosely and heat until hot throughout.
FAQs
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Can I make this recipe without an Instant Pot?
Absolutely. Brown the chicken in a skillet, add the sauce, wine, and water, then simmer gently (covered) until cooked through—about 20-25 minutes. Shred and finish as directed.
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Which part of chicken works best for this recipe?
Chicken thighs are the top pick for their flavor and tenderness, but boneless breasts work if you prefer leaner meat. Just watch the cook time—they’ll need a little less.
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What if I don’t have all the sauces?
Use what you have. Soy sauce and oyster sauce are key, but if you’re missing hoisin, try a touch more honey and soy, or add a little barbecue sauce for depth.
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Can I double this recipe?
Yes! This recipe doubles easily. Just don’t overfill your Instant Pot past the max fill line. You may need a little extra time to come to pressure, but the cooking time stays the same.
Final Thoughts
Cooking a takeout-style meal at home doesn’t have to mean endless steps or specialty tools. This Instant Pot Chinese Chicken brings bold, comforting flavors together in the simplest way possible—all in one pot and in under an hour. It’s adaptable, foolproof, and satisfying for any night of the week. Whether you’re new to Asian-style recipes or a longtime fan, this dish is sure to become a regular in your home kitchen. Give it a try and reinvent your weeknight dinner with something truly crave-worthy!
Print
Instant Pot Chinese Chicken Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Instant Pot
- Cuisine: Chinese
- Diet: Halal
Description
This Instant Pot Chinese Chicken recipe delivers tender, juicy chicken thighs infused with a rich, savory, and slightly sweet Chinese-inspired sauce. Ready in under an hour, it makes pulled chicken perfect for a quick main-course dinner, served with rice, noodles, or in wraps. The Instant Pot ensures maximum flavor with minimal effort.
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs
- 2 tbsp Shaoxing wine (see Note 1 for substitutes)
- 1 cup water
For the Sauce
- 2 tbsp avocado oil (or neutral oil of choice)
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce (reduced sodium preferred)
- 1 tsp dark soy sauce (see Note 2)
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp Chinese five spice powder
- 1/2 tsp ginger powder
- 1/4 tsp white pepper
Instructions
- Prepare the Sauce & Marinate – In a large bowl, whisk together all of the sauce ingredients (avocado oil, hoisin, oyster sauce, light soy sauce, dark soy sauce, honey, garlic powder, Chinese five spice, ginger powder, white pepper) until smooth and well combined. Add the boneless, skinless chicken thighs to the bowl and toss to coat evenly.
- Sear the Chicken – Set the Instant Pot to sauté mode on high and allow it to preheat. Once hot, add the marinated chicken thighs. Sear for about 3 minutes per side, ensuring each side develops a bit of color. Watch closely to prevent burning.
- Deglaze the Pot – Pour the Shaoxing wine into the Instant Pot to deglaze, scraping up any browned bits on the bottom with a wooden spoon. This adds flavor and prevents a burn warning.
- Add Water & Pressure Cook – Pour in the water. Cover and seal the Instant Pot. Set to pressure cook on high for 10 minutes. Once done, quickly release the pressure using the quick release method.
- Shred & Thicken the Sauce – Remove the chicken thighs from the pot and shred them with two forks. While you shred the chicken, turn the Instant Pot to sauté mode on high to thicken the sauce for a few minutes.
- Finish & Serve – Return the shredded chicken to the Instant Pot, stirring well to thoroughly coat it in the thickened sauce. Serve immediately over rice, noodles, or as desired.
Notes
- Note 1: If you don’t have Shaoxing wine, use dry sherry or chicken broth instead.
- Note 2: Dark soy sauce can be replaced with additional light soy sauce, though the color will be lighter.
- Be sure to scrape the bottom of your Instant Pot after deglazing to avoid a burn warning.
- For a thicker sauce, let it simmer a few minutes longer after removing the chicken.
- This recipe works well with chicken breast, but thighs yield juicier results.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 305
- Sugar: 7g
- Sodium: 830mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 175mg
