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.

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.

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.

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.

Instant Pot Chinese Chicken Recipe

Name: Instant Pot Chinese Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 lbs boneless skinless chicken thighs; 2 tbsp Shaoxing wine (see Note 1 for substitutes); 1 cup water; 2 tbsp avocado oil (or neutral oil of choice); 2 tbsp hoisin sauce; 1 tbsp oyster sauce; 1 ½ 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; ½ tsp ginger powder; ¼ tsp white pepper

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

Units Scale

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

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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