18 Spicy Asian Chicken Instant Pot Recipes Delicious

Spice up your dinner routine with these 18 Spicy Asian Chicken Instant Pot Recipes that promise to deliver big flavors with minimal fuss! Perfect for busy weeknights or when you’re craving something bold and comforting, these dishes are a surefire way to bring excitement to your table. Ready to transform your meal prep? Let’s dive into these mouthwatering recipes that’ll have everyone asking for seconds!

Honey Garlic Asian Chicken Instant Pot

Now, who knew that your Instant Pot could double as a magic wand, turning simple ingredients into a dish that’s bursting with flavor? This Honey Garlic Asian Chicken is your ticket to a meal that’s as easy to make as it is delicious, proving that weeknight dinners don’t have to be boring.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs
• 1/3 cup of sticky, golden honey
• 1/4 cup of robust soy sauce
• 4 cloves of aromatic garlic, minced
• 1 tbsp of freshly grated ginger, for that zesty kick
• 1/2 tsp of fiery red pepper flakes
• 1 tbsp of glossy sesame oil
• 1 tbsp of cornstarch, to thicken things up
• 2 tbsp of cold water
• Sesame seeds and sliced green onions, for a crunchy, colorful finish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the sesame oil until it’s shimmering like a disco ball.
2. Add the chicken thighs, browning them for 3 minutes on each side until they’re golden and sizzling. Tip: Don’t crowd the pot, or you’ll steam instead of sear!
3. Whisk together honey, soy sauce, garlic, ginger, and red pepper flakes in a bowl, then pour over the chicken, stirring to coat each piece in that glossy, flavorful sauce.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release to keep the chicken tender.
5. Remove the chicken, leaving the sauce behind. Mix cornstarch and water, then stir into the sauce. Hit ‘Sauté’ again, cooking until the sauce thickens to a luscious glaze, about 2 minutes. Tip: Keep stirring to avoid lumps!
6. Return the chicken to the pot, tossing to coat in the sauce. Serve sprinkled with sesame seeds and green onions.

You’ll love how the chicken is fall-apart tender, with a sauce that’s the perfect balance of sweet, salty, and spicy. Try serving it over a bed of fluffy rice or alongside crisp-tender veggies for a meal that’ll have everyone asking for seconds.

Spicy Korean Chicken Instant Pot

Yowza! If your taste buds are begging for a kick, this Spicy Korean Chicken Instant Pot recipe is about to become your kitchen’s MVP. It’s the perfect blend of fiery, sweet, and savory that’ll have you doing a happy dance with every bite.

Ingredients

• 1.5 lbs of juicy, skinless chicken thighs
• 1/3 cup of gochujang (that’s Korean chili paste for the uninitiated)
• 1/4 cup of smooth, golden honey
• 3 tbsp of low-sodium soy sauce (because we’re watching our sodium, kinda)
• 2 tbsp of toasted sesame oil (for that nutty, aromatic punch)
• 4 cloves of garlic, minced (fresh is best, no cheating!)
• 1 tbsp of freshly grated ginger (zip! zest! zing!)
• 1/2 cup of chicken broth (the unsung hero of flavor)
• 1 tbsp of rice vinegar (for a subtle tang)
• 1 tsp of crushed red pepper flakes (turn up the heat!)
• 2 green onions, thinly sliced (for a crisp, colorful finish)
• 1 tbsp of sesame seeds (because pretty)

Instructions

1. In a bowl, whisk together the gochujang, honey, soy sauce, sesame oil, garlic, ginger, chicken broth, rice vinegar, and red pepper flakes until smooth. Tip: Taste the sauce now to adjust the heat level to your liking.
2. Place the chicken thighs in the Instant Pot and pour the sauce over them, ensuring each piece is lovingly coated.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 12 minutes. Tip: No peeking! Let the pressure do its magic.
4. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This step ensures the chicken stays tender and juicy.
5. Remove the chicken and set aside. Switch the Instant Pot to ‘Saute’ and simmer the sauce for 5 minutes until slightly thickened.
6. Shred the chicken with two forks, return it to the pot, and toss in the sauce until fully coated.
7. Garnish with green onions and sesame seeds before serving.

Whoa, this dish is a texture dream—tender chicken smothered in a glossy, sticky sauce with just the right amount of heat. Serve it over a bed of steamed rice or stuff it into lettuce wraps for a crunchy contrast. Either way, it’s a flavor explosion that’ll have you coming back for seconds (and thirds).

Asian Chicken and Rice Instant Pot

Mmm, imagine coming home after a long day to the irresistible aroma of ‘Asian Chicken and Rice Instant Pot’ wafting through your kitchen. This dish is your ticket to a flavor-packed, fuss-free dinner that’ll have everyone asking for seconds before they’ve even finished their firsts!

Ingredients

• 1.5 lbs of succulent, skinless chicken thighs
• 1 cup of fragrant jasmine rice
• 1.5 cups of rich chicken broth
• 3 tbsp of glossy soy sauce
• 2 tbsp of sweet honey
• 1 tbsp of fiery sriracha
• 3 cloves of pungent garlic, minced
• 1 tbsp of freshly grated ginger
• 1 cup of crisp, thinly sliced carrots
• 1/2 cup of frozen peas, thawed
• 2 tbsp of toasted sesame oil
• 2 green onions, finely sliced for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp of toasted sesame oil until shimmering.
2. Add the chicken thighs, searing for 3 minutes per side until golden brown. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Remove the chicken and set aside. In the same pot, add the remaining sesame oil, garlic, and ginger, sautéing for 30 seconds until fragrant.
4. Stir in the jasmine rice, carrots, soy sauce, honey, and sriracha, coating everything evenly.
5. Pour in the chicken broth, scraping the bottom to deglaze. Tip: This step is crucial for preventing the ‘burn’ notice.
6. Return the chicken to the pot, nestling it into the rice mixture. Secure the lid and set to ‘Manual’ high pressure for 8 minutes.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This ensures the rice is perfectly fluffy.
8. Gently stir in the peas and let sit for 2 minutes to warm through.
9. Garnish with green onions before serving.

Now, dig into this dish where the chicken is melt-in-your-mouth tender, and the rice is bursting with umami goodness. Try serving it with a sprinkle of sesame seeds for an extra crunch that’ll make your taste buds dance!

Teriyaki Chicken Instant Pot

Craving a dish that’s a breeze to whip up yet tastes like you’ve been slaving over the stove all day? Enter the Teriyaki Chicken Instant Pot—your ticket to flavor town without the passport of patience.

Ingredients

• 1.5 lbs of plump, juicy chicken thighs
• 1/2 cup of glossy, sweet teriyaki sauce
• 1/4 cup of robust, low-sodium soy sauce
• 2 tbsp of golden, fragrant honey
• 1 tbsp of fiery, minced garlic
• 1 tsp of zesty, grated ginger
• 1/2 cup of crisp, finely diced pineapple
• 1 tbsp of velvety, toasted sesame oil
• 2 tbsp of vibrant, sliced green onions
• 1 tsp of crunchy, toasted sesame seeds

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the sesame oil until it shimmers like a mirage in the desert.
2. Add the chicken thighs, browning them until they’re golden and irresistible—about 3 minutes per side. Tip: Don’t crowd the pot; give those thighs some space to shine.
3. Whisk together the teriyaki sauce, soy sauce, honey, garlic, and ginger in a bowl, then pour this liquid gold over the chicken.
4. Seal the Instant Pot and cook on high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release to keep the chicken tender.
5. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the pineapple for a tropical twist. Tip: Let it sit for a minute to soak up all that saucy goodness.
6. Garnish with green onions and sesame seeds before serving.

Serve this succulent, sticky-sweet teriyaki chicken over a bed of fluffy rice or tucked into warm tortillas for an unexpected twist. The pineapple adds a burst of sunshine, making every bite a mini vacation.

Thai Coconut Chicken Curry Instant Pot

Picture this: a lazy Sunday evening, your Instant Pot sitting on the counter like a culinary genie, ready to grant your wish for something exotic, creamy, and utterly delicious. That’s where this Thai Coconut Chicken Curry comes in, turning your kitchen into a Bangkok street food stall faster than you can say ‘pass the rice!’

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) creamy, luscious coconut milk
• 2 tbsp vibrant red curry paste
• 1 tbsp fragrant fish sauce
• 1 tbsp golden brown sugar
• 1 cup crisp, colorful bell peppers, sliced
• 1/2 cup sweet, crunchy snap peas
• 1 tbsp zesty lime juice
• 1/4 cup fresh, aromatic basil leaves, torn
• 2 cloves garlic, minced to perfection
• 1 inch knob of ginger, grated with love

Instructions

1. Set your Instant Pot to ‘Sauté’ and let it heat up until it’s hotter than a summer day in Arizona.
2. Add the chicken thighs, browning them until they’re golden and irresistible, about 3 minutes per side. Tip: Don’t overcrowd the pot, or you’ll steam instead of sear.
3. Toss in the garlic and ginger, stirring until the kitchen smells like your favorite Thai restaurant, about 30 seconds.
4. Pour in the coconut milk, curry paste, fish sauce, and brown sugar, stirring to combine into a sauce that’s smoother than a jazz playlist.
5. Lock the lid, set the valve to ‘Sealing’, and pressure cook on high for 10 minutes. Tip: Natural release for 5 minutes, then quick release to keep the chicken tender.
6. Add the bell peppers and snap peas, letting them soak up the sauce for 2 minutes on ‘Sauté’. Tip: For extra crunch, add the veggies just before serving.
7. Finish with lime juice and basil, stirring gently to keep those leaves looking pretty.

Dig into this curry and you’ll find the chicken is so tender it practically melts, while the veggies add a satisfying crunch. Serve it over a mound of jasmine rice or, for a low-carb twist, spiralized zucchini noodles that’ll make you forget all about the grains.

Chinese Five Spice Chicken Instant Pot

Yikes, have we got a treat for you! Dive fork-first into this ‘Chinese Five Spice Chicken Instant Pot’ recipe that’s so easy, it practically cooks itself while you binge-watch your favorite show. Perfect for those ‘I can’t even’ weeknights.

Ingredients

• 1.5 lbs of succulent, skin-on chicken thighs
• 2 tbsp of aromatic Chinese five spice powder
• 1/4 cup of glossy, dark soy sauce
• 2 tbsp of golden honey
• 3 cloves of garlic, minced into tiny flavor bombs
• 1 inch of ginger, grated to unleash its zesty magic
• 1/2 cup of chicken broth, the unsung hero of flavor
• 1 tbsp of toasted sesame oil, for that nutty finale
• 2 green onions, sliced thin for a crisp garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and let it heat up like it’s ready for a summer in Miami.
2. Season the chicken thighs generously with Chinese five spice powder, because bland is banned in this kitchen.
3. Add the chicken to the pot, skin-side down, and let it sizzle until golden brown, about 3 minutes per side. This isn’t just for looks; it’s for layers of flavor!
4. Throw in the garlic and ginger, stirring for about 30 seconds until the kitchen smells like your favorite Chinese takeout spot.
5. Pour in the soy sauce, honey, and chicken broth, giving everything a good stir to marry the flavors. Tip: scrape the bottom to prevent the ‘burn’ notice from crashing your dinner party.
6. Secure the lid, set the valve to ‘Sealing’, and pressure cook on high for 10 minutes. Yes, it’s that fast!
7. Once done, let the pressure release naturally for 5 minutes, then quick release any remaining steam. Safety first, folks!
8. Remove the chicken and set aside. Stir in the sesame oil into the sauce for that extra oomph.
9. Serve the chicken smothered in the glossy sauce, garnished with green onions. Tip: Pair with fluffy jasmine rice to soak up all that goodness.

Craving something that’s tender, juicy, and packed with a punch of sweet and savory? This dish delivers with a sauce so addictive, you’ll want to drink it with a straw. Serve it over a bed of crisp veggies for a crunch that contrasts beautifully with the succulent chicken.

Asian Chicken Noodle Soup Instant Pot

Every time the sniffles hit or the weather throws a tantrum, this Asian Chicken Noodle Soup Instant Pot recipe swoops in like a culinary superhero, ready to save the day with its soul-warming powers and a kick of ginger that’ll make your taste buds dance.

Ingredients

• 1 tablespoon of fragrant toasted sesame oil
• 3 cloves of garlic, minced with love
• 1 tablespoon of freshly grated ginger, zesty and bold
• 4 cups of rich chicken broth, homemade or store-bought
• 1 pound of boneless, skinless chicken thighs, juicy and tender
• 2 cups of wide rice noodles, sturdy and slurp-worthy
• 2 cups of fresh bok choy, chopped into bite-sized pieces
• 2 tablespoons of soy sauce, dark and savory
• 1 teaspoon of chili garlic sauce, for a spicy wink
• 2 green onions, thinly sliced for a crisp finish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the toasted sesame oil until it shimmers like a mirage.
2. Toss in the minced garlic and grated ginger, sautéing until the kitchen smells like an Asian bistro (about 30 seconds). Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Pour in the chicken broth, scraping the bottom to deglaze and unlock all those flavorful bits.
4. Add the chicken thighs, ensuring they’re submerged. Secure the lid, set to ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release to keep the chicken tender.
5. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the rice noodles, bok choy, soy sauce, and chili garlic sauce. Tip: Let the residual heat soften the noodles for 5 minutes—no extra cooking needed.
6. Ladle into bowls, garnish with green onions, and serve immediately. Zero in on that perfect bite where the spicy, savory broth hugs the slippery noodles and crisp bok choy—it’s a bowlful of comfort with a side of adventure.

Vietnamese Lemongrass Chicken Instant Pot

Buckle up, flavor adventurers! We’re diving fork-first into a dish that’s like a high-five for your taste buds—Vietnamese Lemongrass Chicken, but we’re making it in the Instant Pot because, let’s face it, we’re all about that ‘set it and forget it’ life.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs
• 3 stalks of fresh, aromatic lemongrass, finely chopped
• 2 tbsp of golden, sticky honey
• 3 cloves of garlic, minced into tiny flavor bombs
• 1 tbsp of vibrant, zesty lime juice
• 2 tbsp of rich, savory fish sauce
• 1 tbsp of glossy, dark soy sauce
• 1 tsp of fiery red pepper flakes
• 1 cup of fluffy, long-grain white rice
• 1.5 cups of crisp, cool water
• 2 tbsp of fragrant, toasted sesame oil

Instructions

1. Marinate the chicken thighs with lemongrass, honey, garlic, lime juice, fish sauce, soy sauce, and red pepper flakes in a bowl. Let it sit for 15 minutes to soak up all those flavors. Tip: The longer it marinates, the happier your chicken will be.
2. Turn your Instant Pot to ‘Sauté’ mode and heat the sesame oil. Add the marinated chicken and sear for 3 minutes on each side until golden. Tip: Don’t skip the sear—it’s the secret to depth of flavor.
3. Add the rice and water to the pot, stirring gently to mix. Tip: Rinse your rice first to avoid mushiness.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
5. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Fluff the rice with a fork, letting the steam escape to keep it light and airy.

Perfectly tender chicken with a punchy lemongrass kick sits atop fluffy rice that’s soaked up every drop of that savory-sweet sauce. Serve it with a side of pickled veggies for a crunch that cuts through the richness like a culinary superhero.

Japanese Chicken Curry Instant Pot

So, you’ve decided to dive into the comforting embrace of Japanese Chicken Curry, but you’re craving that ‘set it and forget it’ magic only an Instant Pot can deliver. Let’s turn that craving into reality with a dish that’s as easy as it is delicious, proving once again that good things come to those who (don’t) wait.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons of velvety unsalted butter
• 1 large onion, thinly sliced into sweet, golden ribbons
• 2 carrots, chopped into hearty, bite-sized chunks
• 2 potatoes, cubed into tender, starchy morsels
• 3 cups of rich, savory chicken broth
• 1 package of Japanese curry roux, broken into fragrant, meltable squares
• 1 tablespoon of glossy, golden honey
• 1 tablespoon of tangy, umami-packed soy sauce

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the butter until it’s bubbling with anticipation.
2. Add the onions and sauté until they’re translucent and slightly golden, about 3 minutes, stirring occasionally to prevent any oniony tears.
3. Toss in the chicken pieces and cook until they’re just shy of golden, about 4 minutes, because we’re not looking for a tan, just a little color.
4. Throw in the carrots and potatoes, giving everything a good stir to make friends.
5. Pour in the chicken broth, honey, and soy sauce, then stir to combine all those flavors into a party in the pot.
6. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 15 minutes—just enough time to pretend you’re a gourmet chef.
7. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure because patience is a virtue, but hunger is real.
8. Stir in the curry roux until it’s completely dissolved and the sauce is thick and luxurious, like a velvet curtain closing on a Broadway show.

Kick back and marvel at your creation: a curry that’s rich, slightly sweet, and packed with tender chicken and veggies that’ll make your taste buds do a happy dance. Serve it over a bed of steaming rice or with a side of pickled vegetables for that extra zing—because why not make every bite an adventure?

Asian Chicken Lettuce Wraps Instant Pot

Picture this: a dish so effortlessly delicious, it’ll make your Instant Pot your new best friend. These Asian Chicken Lettuce Wraps are the perfect blend of savory, sweet, and a little bit spicy, all wrapped up in a crisp, refreshing lettuce leaf. Let’s dive into making magic happen in your kitchen!

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs
• 2 tbsp of aromatic sesame oil
• 3 cloves of garlic, minced to perfection
• 1 tbsp of freshly grated ginger
• 1/4 cup of sweet hoisin sauce
• 2 tbsp of tangy soy sauce
• 1 tbsp of rich honey
• 1 tsp of fiery Sriracha
• 1 cup of crunchy water chestnuts, finely chopped
• 1/2 cup of fresh green onions, thinly sliced
• 8 large, crisp Bibb lettuce leaves

Instructions

1. Turn your Instant Pot to the sauté function and heat the sesame oil until it’s shimmering, about 2 minutes.
2. Add the chicken thighs, browning them on each side for 3 minutes to lock in those juices.
3. Toss in the garlic and ginger, stirring for 1 minute until the kitchen smells like heaven.
4. Whisk together the hoisin sauce, soy sauce, honey, and Sriracha in a bowl, then pour over the chicken.
5. Secure the lid, set the Instant Pot to manual high pressure for 10 minutes, then let the pressure release naturally for 5 minutes before quick releasing.
6. Shred the chicken directly in the pot using two forks, then stir in the water chestnuts and green onions.
7. Spoon the mixture into the lettuce leaves, serving immediately for the ultimate crunch.

Lusciously tender chicken meets the crisp freshness of lettuce in every bite, with a sauce that’s the perfect balance of sweet and heat. Try topping with extra Sriracha for those who dare, or a sprinkle of sesame seeds for a nutty finish. This dish is not just a meal; it’s a conversation starter.

Sesame Chicken Instant Pot

Venture into the world of effortless gourmet with this Sesame Chicken Instant Pot recipe that’s so easy, it’ll make your takeout menu jealous. Packed with bold flavors and ready in a flash, this dish is your ticket to a deliciously lazy dinner that doesn’t skimp on the wow factor.

Ingredients

• 1.5 lbs of plump, boneless chicken thighs, cut into bite-sized pieces
• 1/3 cup of sticky, sweet honey
• 1/4 cup of rich, low-sodium soy sauce
• 2 tbsp of vibrant, toasted sesame oil
• 3 cloves of pungent, finely minced garlic
• 1 tbsp of fiery, freshly grated ginger
• 1/2 cup of crisp, finely diced onions
• 1 tbsp of glossy, black sesame seeds
• 1 tbsp of golden, white sesame seeds
• 1/4 tsp of sharp, crushed red pepper flakes
• 1 cup of fluffy, jasmine rice
• 1 cup of clear, cold water

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the toasted sesame oil until it shimmers, about 2 minutes.
2. Add the diced onions, minced garlic, and grated ginger to the pot, sautéing until the onions turn translucent and the mixture is fragrant, roughly 3 minutes.
3. Introduce the chicken pieces to the pot, stirring occasionally until they’re lightly browned on all sides, about 5 minutes.
4. Pour in the soy sauce, honey, and red pepper flakes, stirring to coat the chicken evenly in the sauce.
5. Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting’.
7. While the chicken cooks, prepare the jasmine rice according to package instructions using the water listed.
8. Sprinkle the black and white sesame seeds over the chicken, giving it a gentle stir to distribute them throughout the dish.
9. Serve the sesame chicken hot over a bed of the fluffy jasmine rice, garnishing with extra sesame seeds if desired.

Who knew such a symphony of textures and flavors could come together so swiftly? The chicken emerges tender and juicy, cloaked in a glossy, sweet-and-savory sauce with just the right amount of heat, while the sesame seeds add a delightful crunch. Try pairing it with a side of steamed broccoli for a pop of color and a boost of greens.

Asian Chicken Thighs with Mushrooms Instant Pot

Oh boy, are you in for a treat with these Asian Chicken Thighs with Mushrooms made in your Instant Pot! This dish is like a cozy hug from your favorite takeout spot, but guess what? You made it at home, and it’s probably better. Let’s dive into this flavor-packed adventure that’s sure to make your taste buds dance.

Ingredients

• 1.5 lbs of juicy, bone-in chicken thighs
• 2 cups of sliced, earthy cremini mushrooms
• 1/4 cup of rich, low-sodium soy sauce
• 2 tbsp of sweet, sticky honey
• 1 tbsp of freshly grated, zingy ginger
• 3 cloves of aromatic, minced garlic
• 1/2 cup of crisp, thinly sliced green onions
• 1 tbsp of toasted sesame oil
• 1/2 tsp of fiery red pepper flakes
• 1 cup of fluffy, steamed jasmine rice for serving

Instructions

1. Set your Instant Pot to ‘Saute’ and heat up the sesame oil until it’s shimmering like a disco ball.
2. Add the chicken thighs, skin-side down, and let them get golden and crispy for about 4 minutes per side. No peeking—let them do their thing!
3. Throw in the mushrooms, garlic, and ginger, stirring until the kitchen smells like your favorite Asian bistro, about 2 minutes.
4. Pour in the soy sauce and honey, then sprinkle the red pepper flakes for a little kick. Stir to coat everything in that glossy, delicious sauce.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. Yes, it’s that quick!
6. Once done, let the pressure release naturally for 5 minutes, then do a quick release for any remaining steam.
7. Garnish with those vibrant green onions and serve over a bed of steamed jasmine rice to soak up all that saucy goodness.

Unbelievably tender chicken, mushrooms soaked in umami, and a sauce that’s the perfect balance of sweet and spicy—this dish is a weeknight winner. Try topping it with a sprinkle of sesame seeds for an extra crunch, or dare we say, a fried egg for breakfast-for-dinner vibes.

Asian Chicken and Broccoli Instant Pot

Zesty and zippy, this Asian Chicken and Broccoli Instant Pot recipe is your ticket to a flavor-packed dinner that’s as easy as pressing a button. Say goodbye to takeout menus and hello to a dish that’s faster than your favorite delivery guy on a skateboard.

Ingredients

• 1.5 lbs of succulent, boneless chicken thighs, cut into bite-sized pieces
• 2 cups of vibrant, crisp broccoli florets
• 1/3 cup of glossy, smooth soy sauce
• 2 tbsp of golden, sweet honey
• 1 tbsp of fiery, minced garlic
• 1 tbsp of pungent, grated ginger
• 1/2 cup of rich, savory chicken broth
• 1 tbsp of velvety, toasted sesame oil
• 1 tbsp of sharp, rice vinegar
• 1 tsp of crunchy, red pepper flakes
• 2 tbsp of glossy, cornstarch
• 2 tbsp of cool, water
• 1/4 cup of fresh, chopped green onions for garnish
• 1 tbsp of shiny, sesame seeds for garnish

Instructions

1. Turn your Instant Pot to the ‘Sauté’ function and add the sesame oil, letting it heat until shimmering, about 2 minutes.
2. Toss in the chicken pieces, searing them until they’re golden brown on all sides, roughly 3 minutes per side.
3. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds, to unlock their aromatic magic.
4. Pour in the soy sauce, honey, chicken broth, rice vinegar, and red pepper flakes, stirring to combine all those bold flavors.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 5 minutes. Quick release the pressure when done.
6. Meanwhile, whisk together the cornstarch and water in a small bowl to create a smooth slurry for thickening.
7. Once the pressure is released, remove the lid and stir in the broccoli florets and cornstarch slurry.
8. Set the Instant Pot back to ‘Sauté’ and cook until the sauce thickens and the broccoli is tender-crisp, about 3 minutes.
9. Garnish with green onions and sesame seeds for a pop of color and crunch.

Heavenly tender chicken meets crisp-tender broccoli in a sauce that’s the perfect balance of sweet, savory, and spicy. Serve it over a bed of fluffy rice or noodles for a meal that’ll have everyone asking for seconds before they’ve even finished their first bite.

Asian Chicken Meatballs Instant Pot

Savory, succulent, and seriously simple to whip up, these Asian Chicken Meatballs are your Instant Pot’s new best friend. Perfect for those nights when you’re craving something flavorful without the fuss, this dish is a game-changer with its bold flavors and tender texture.

Ingredients

• 1 pound ground chicken (preferably thigh meat for extra juiciness)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup finely chopped green onions (fresh and vibrant)
• 2 tablespoons soy sauce (rich and umami-packed)
• 1 tablespoon sesame oil (toasted and aromatic)
• 1 tablespoon honey (sweet and sticky)
• 1 teaspoon grated ginger (spicy and fresh)
• 1 clove garlic, minced (pungent and flavorful)
• 1/2 teaspoon red pepper flakes (for a gentle kick)

Instructions

1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, green onions, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes. Mix gently with your hands until just combined—overmixing can lead to tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them on a plate as you go. Pro tip: Wet your hands slightly to prevent sticking.
3. Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the meatballs on the trivet in a single layer, ensuring they’re not touching for even cooking.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Quick release the pressure once done—watch out for the steam!
5. Carefully remove the meatballs using tongs. For a glossy finish, brush with a little extra honey mixed with soy sauce.

Mouthwateringly tender with a hint of sweetness and spice, these meatballs are a versatile delight. Serve them over steamed rice for a comforting bowl, or skewer them with crisp veggies for a fun appetizer that’ll steal the show.

Asian Chicken Stir Fry Instant Pot

Yowza! If you’re craving a dish that’s faster than your last online shopping spree and packed with more flavor than your favorite sitcom, this Asian Chicken Stir Fry Instant Pot recipe is your golden ticket. It’s the culinary equivalent of a mic drop—easy, explosive, and utterly unforgettable.

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs, sliced into bite-sized pieces
• 2 tbsp of glossy, toasted sesame oil
• 1/3 cup of sticky, sweet honey
• 1/4 cup of tangy, low-sodium soy sauce
• 3 cloves of pungent, freshly minced garlic
• 1 tbsp of fiery, grated ginger
• 1 cup of crisp, vibrant bell peppers, thinly sliced
• 1/2 cup of crunchy, fresh snap peas
• 1 tbsp of cornstarch, for that silky, thick sauce we all crave
• 2 tbsp of water, to bring it all together
• 1/4 cup of green onions, thinly sliced, for a pop of color and crunch

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the toasted sesame oil until it’s shimmering like a disco ball, about 2 minutes.
2. Add the chicken pieces, stirring occasionally, until they’re golden and no longer pink, roughly 5 minutes. Pro tip: Don’t overcrowd the pot to ensure each piece gets perfectly seared.
3. Toss in the garlic and ginger, stirring for about 30 seconds until the aroma makes your stomach growl louder than your neighbor’s lawnmower.
4. Pour in the honey and soy sauce, stirring to coat the chicken in that glossy, irresistible glaze.
5. Add the bell peppers and snap peas, giving everything a good stir to mingle the flavors. Pro tip: Keep the veggies crisp by not overcooking them.
6. Secure the lid, set the Instant Pot to ‘Manual’ for 3 minutes, then let the pressure release naturally for 5 minutes before doing a quick release.
7. In a small bowl, whisk together the cornstarch and water, then stir into the pot to thicken the sauce to perfection. Pro tip: For an extra glossy finish, let it simmer for another minute.
8. Garnish with green onions, serving over a bed of fluffy rice or noodles for a meal that’s as visually stunning as it is delicious.

Ready to dive in? This stir fry is a symphony of textures—tender chicken, crisp veggies, and a sauce that clings lovingly to every bite. Serve it up in a bowl that’s as colorful as the dish itself, and watch as it disappears faster than your willpower at a dessert buffet.

Asian Chicken and Vegetables Instant Pot

Craving a dish that’s a whirlwind of flavors and so easy it practically cooks itself? Let’s dive into this Asian Chicken and Vegetables Instant Pot recipe that’s about to become your weeknight superhero.

Ingredients

• 1.5 lbs of succulent, boneless chicken thighs
• 2 cups of crisp, colorful bell peppers, sliced
• 1 cup of sweet, crunchy snap peas
• 3 cloves of aromatic garlic, minced
• 1 tbsp of fiery ginger, grated
• 1/4 cup of rich, savory soy sauce
• 2 tbsp of smooth, golden honey
• 1 tbsp of toasted sesame oil
• 1/2 cup of vibrant, low-sodium chicken broth
• 1 tbsp of cornstarch, for that perfect clingy sauce
• 2 tbsp of fresh, zesty lime juice
• 1/4 tsp of finely ground black pepper
• 1 tbsp of sesame seeds, for a nutty crunch
• 2 scallions, thinly sliced, for a pop of color

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat up the sesame oil until it’s shimmering like a disco ball.
2. Add the chicken thighs, browning them for about 3 minutes per side until they’re golden and irresistible.
3. Toss in the garlic and ginger, stirring for 30 seconds until the kitchen smells like your favorite Asian bistro.
4. Pour in the soy sauce, honey, chicken broth, and black pepper, giving everything a good stir to combine.
5. Layer the bell peppers and snap peas on top, but don’t stir—this keeps the veggies crisp. Secure the lid and set to ‘High Pressure’ for 5 minutes.
6. Once done, do a quick release and marvel at the steam cloud that smells like heaven.
7. Remove the chicken and veggies, then set the pot back to ‘Sauté’. Mix cornstarch with a bit of water, stir into the sauce, and cook until it thickens into a glossy coat.
8. Return everything to the pot, drizzle with lime juice, and sprinkle sesame seeds and scallions on top for that Instagram-worthy finish.

The chicken is so tender it’ll melt in your mouth, while the veggies add a satisfying crunch. Serve it over a bed of fluffy rice or noodles, and watch it disappear before your eyes.

Asian Chicken Wings Instant Pot

Ever find yourself staring into the abyss of your fridge, craving something finger-licking good but dreading the cleanup? Enter the Asian Chicken Wings Instant Pot recipe—your ticket to crispy, saucy bliss without the mess (or the stress).

Ingredients

• 2 lbs of plump, juicy chicken wings
• 1/2 cup of sticky, sweet soy sauce
• 1/4 cup of tangy rice vinegar
• 2 tbsp of fiery Sriracha
• 1 tbsp of aromatic minced garlic
• 1 tbsp of freshly grated ginger
• 1/4 cup of packed, dark brown sugar
• 1 tbsp of toasted sesame oil
• 1/2 cup of crisp, cool water
• 1 tbsp of cornstarch
• 2 tbsp of cold water
• 1 tbsp of toasted sesame seeds
• 2 chopped green onions for a pop of color

Instructions

1. Pat the chicken wings dry with paper towels to ensure they get beautifully crispy.
2. In your Instant Pot, combine soy sauce, rice vinegar, Sriracha, garlic, ginger, brown sugar, sesame oil, and water. Stir until the sugar dissolves.
3. Add the chicken wings to the pot, tossing them in the sauce to coat evenly.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. (Yes, it’s that quick!)
5. Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
6. Carefully remove the wings and set them aside on a baking sheet.
7. Turn the Instant Pot to sauté mode. Mix cornstarch and cold water, then stir into the sauce. Cook until thickened, about 2 minutes.
8. Preheat your broiler to high. Broil the wings for 2-3 minutes per side until they’re gloriously crispy.
9. Toss the wings in the thickened sauce, sprinkle with sesame seeds and green onions, and serve immediately.

Brace yourself for wings that are sticky, spicy, and slightly sweet with a crunch that’ll have you licking your fingers. Serve them atop a mound of fluffy rice or with a side of cool, crunchy slaw to balance the heat.

Asian Chicken and Quinoa Instant Pot

Ready to shake up your dinner routine with a dish that’s as nutritious as it is delicious? This Asian Chicken and Quinoa Instant Pot recipe is your ticket to a flavor-packed meal that’ll have your taste buds doing a happy dance. Plus, it’s so easy, you’ll have more time to binge-watch your favorite shows while it cooks itself!

Ingredients

• 1.5 lbs of juicy, boneless chicken thighs
• 1 cup of fluffy, perfectly rinsed quinoa
• 1.5 cups of rich, low-sodium chicken broth
• 3 tbsp of glossy, toasted sesame oil
• 2 tbsp of sharp, freshly grated ginger
• 3 cloves of pungent, finely minced garlic
• 1/4 cup of sweet, sticky honey
• 1/4 cup of tangy, low-sodium soy sauce
• 1 tbsp of fiery, sriracha sauce
• 1 cup of crisp, thinly sliced bell peppers
• 1/2 cup of crunchy, chopped green onions
• 1 tbsp of vibrant, toasted sesame seeds

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat 1 tbsp of toasted sesame oil until shimmering, about 2 minutes.
2. Add the chicken thighs, searing until golden brown on each side, approximately 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Remove the chicken and set aside. In the same pot, add the remaining sesame oil, ginger, and garlic, sautéing until fragrant, about 30 seconds.
4. Stir in the quinoa, chicken broth, honey, soy sauce, and sriracha, scraping up any browned bits for extra flavor.
5. Return the chicken to the pot, nestling it into the quinoa mixture. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This step ensures your quinoa is fluffy, not mushy.
7. Remove the chicken, shred it with two forks, and stir it back into the quinoa along with the bell peppers and green onions.
8. Garnish with toasted sesame seeds before serving. Tip: For an extra crunch, add a handful of chopped peanuts.

The result? A dish where the quinoa is delightfully fluffy, soaking up all the bold, Asian-inspired flavors, while the chicken stays tender and juicy. Serve it in bowls with extra sriracha on the side for those who like it hot, or wrap it in lettuce leaves for a refreshing, low-carb twist.

Conclusion

We hope this roundup of 18 Spicy Asian Chicken Instant Pot recipes has inspired your next meal! Each dish offers a delicious way to bring bold flavors to your table with minimal effort. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next culinary adventure. Happy cooking!