Pressure Cooker hoisin chicken has tender meat with a sweet sauce your whole family will love! In just 5 minutes you too can have this perfect dinner. Make it in your Instant Pot, Ninja Foodi or Crock Pot Express tonight!
Ok so I didn’t know quite what to call this Instant Pot chicken recipe. I literally threw together a few ingredients I knew would go together well and voila! Pressure cooker hoisin chicken was created. That’s the name and I’m stickin’ to it. 😉 It was an Instant Pot recipes hit in our house. (originally published 5/19, affiliate links present)
- We’ve made it since then in our Ninja Foodi too so it doesn’t matter what brand you have.
Crock Pot Express machines would the same as well.
Let’s start with a few basic tips:
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- For reference, this is the pressure cooker I have and use for all recipe creations.
What is hoisin sauce made of?
It’s composed of starches such as sweet potato, wheat and rice. Some sugar, soybeans, white vinegar, salt and garlic are in it too.
What does hoisin taste like?
- For the most part it is a sweet, thick, sticky sauce that is delicious no matter what you put it on.
A bit like teriyaki and soy sauce combined. Seriously. Here’s a peek at what I had on hand and threw in the pot.
Instant Pot hoisin chicken
- Pressure cooker
- If you have an Instant Pot I HIGHLY suggest you get this non stick pot
- Chicken – I used boneless, skinless, chicken thighs
- you could use chicken breasts as well but thighs are cheaper and more tender
- Hoisin sauce – duhhhh
- Brown sugar
- Soy sauce
- Minced garlic
- Green onions
- Worcestershire sauce
- 1/2 cup Chicken broth
- Cornstarch – to thicken the sauce at the end
This is a great recipe because you can serve it over rice, or in small flour tortillas topped with cheese.
What can I substitute for hoisin sauce?
- If you don’t have this non stick pot yet and you have an Instant Pot I suggest that you do.
- It will avoid any false burn notices from appearing with all recipes.
- 1 c. thick barbecue sauce
- 3 tbsp. molasses
- 4 tsp soy sauce
- 4 tsp yeast extract
- 2 1/2 tsp Chinese five-spice powder
Here’s how to make this:
First, cut up your chicken into bite size pieces. I prefer to use thighs but you could use boneless skinless breasts if you prefer. I feel like chicken thighs come out more moist but it is personal preference really.
Whisk together your sauce in a bowl. It will not be smooth because of the minced garlic but just ensure that the brown sugar dissolves and the honey isn’t one big clump.
- Slice your onion into thick pieces. They will soften quite a bit so if you dice them small they may disappear once you cook it all together.
Put your chicken, onions, and sauce into your pot. Adding green onions now is optional.
- Use pressure cooker function to cook chicken in just 3 minutes!
- Do a quick release. Do not naturally release as chicken will overcook and become a bit dry. Turn your pot off so it doesn’t overheat. Then press the saute button so the sauce begins to boil.
Whisk together your cornstarch with some hot liquid in the pot. Make sure it’s smooth before dumping into your pot.
Just a few minutes after adding this it will thicken up nicely. Serve immediately over rice for best taste!
I prefer dark meat when it comes to Instant Pot chicken recipes. This is why I say that.
- It comes out tender every time.
- Chicken thighs are SO cheap too.
- If you’re really on a budget this helps.
- Chicken thighs are SO cheap too.
Purchasing them with the bone-in are even cheaper. Since you’re dicing it up you can buy either type.
The cooking time is literally 3 minutes once it reaches pressure! You don’t need to pre cook the chicken at all. It will cook perfectly tender in that short cook time using high pressure.
I know there isn’t a lot of liquid per say when you look at the ingredients. DON’T WORRY. When the chicken cooks it will release more chicken broth of sorts and it will be just fine.
- However – Like I said, I would really recommend that you get this non stick pot. You can see mine here.
- Not only will it prevent the burn message from showing up, but it’s SO much easier to clean. It’s $20 well spent!
After 3 minutes just do a quick release and turn the pot off. Then you can press the saute button.
You can serve it as is but I prefer to thicken up the sauce. You can do this by sauteeing at the end so everything bubbles. Then whisk some of your hot liquid with your cornstarch until smooth.
Pour this mixture in and in about 2 minutes it will thicken up nicely. Then serve over rice with some green onions on top!
- Pressure cooking makes it all happen in 30 minutes including prep time and all. We love it!!
What else can you use hoisin sauce for?
Or our pressure cooker cashew chicken!
Make this easy Instant Pot teriyaki chicken. It is super easy with only a few simple ingredients.
- This stir fry is a great dinner choice too.
- This and others are listed on our Instant Pot kids recipes roundup
- Our pressure cooker chicken and rice is very popular
- Cheesy chili mac is a favorite amongst us
- Asian chicken wings and all other Ninja Foodi chicken recipes are great too
Here are some more easy Ninja Foodi chicken recipes?
You can make this in any pressure cooker brand including the 3 I have as well as the Mealthy.
Time needed: 6 minutes.
Instant Pot Hoisin Chicken
Cut chicken thighs into bite size pieces and put it into your pot. Slice onions and add those too.
Whisk together in a bowl your broth, brown sugar, soy sauce, Worcestershire sauce, hoisin, minced garlic and honey until smooth.
- Add ingredients
Pour this into your pot. Add half of your green onions and stir all contents so chicken is coated.
Close lid and steam valve and set to high pressure for 3 minutes.
Do a quick release.
Then turn pot off. Push saute button and it will begin to bubble.
In a small bowl add your cornstarch and 3-4 tbsp of hot liquid from your pot and whisk that together until it is smooth.
Pour this into your pot once liquid is bubbling and stir slowly for 1-2 minutes so sauce can thicken. Then turn pot off.
Sauce will continue to thicken as it sits. Serve over rice or in soft tortillas. Top with rest of green onions.
Pressure Cooker Hoisin Chicken
- Cut chicken thighs into bite size pieces and put it into your pot. Slice onions and add those too.
- Whisk together in a bowl your broth, brown sugar, soy sauce, W. sauce, hoisin, minced garlic and honey until smooth.
- Pour this into your pot. Add half of your green onions and stir all contents so chicken is coated.
- Close lid and steam valve and set to high pressure for 3 minutes.
- Do a quick release. Then turn pot off. Push saute button and it will begin to bubble.
- In a small bowl add your cornstarch and 3-4 tbsp of hot liquid from your pot and whisk that together until it is smooth.
- Pour this into your pot once liquid is bubbling and stir slowly for 1-2 minutes so sauce can thicken. Then turn pot off.
- Sauce will continue to thicken as it sits.
- Serve over rice or in soft tortillas. Top with rest of green onions.