Instant Pot Chinese Chicken
Updated Aug 10, 2025, Published on Apr 05, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Instant Pot Chinese Chicken is packed with savory flavors like hoisin, oyster sauce, and soy sauce, making it a quick, flavorful meal. I love how this recipe uses dried spices such as garlic powder and ginger powder, keeping prep work to a minimum.
Serve this tender chicken with Jasmine rice and top with ingredients such as green onions, cilantro, and chili crisp. For the perfect meal, pair it with my Chinese Smashed Cucumber Salad for an added burst of flavor.
Looking for more Instant Pot Chicken recipes? Try my Instant Pot Mexican Chicken or Instant Pot Drunken Chicken!
Watch how to make the recipe here!
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Boneless Skinless Chicken Thighs: You can substitute boneless, skinless chicken breasts. I prefer chicken thighs because they are much harder to overcook and stay more tender and juicy. If you do use chicken breasts, always use quick release to stop the cooking process immediately and prevent them from becoming dry.
- Shaoxing Wine: Use the Chinese rice wine of your choice. Dry sherry is a good substitute as well.
- Dark Soy Sauce: If you don’t have dark soy sauce, you can leave it out and use just light soy sauce. Dark soy sauce is mainly used for color, so the final dish may not be quite as rich in color, but it will still be just as delicious!
Instant Pot Chinese Chicken (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Whisk together the sauce ingredients in a large bowl, then toss in the chicken until fully coated. Add the mixture to your pre-heated Instant Pot and sauté.
- Sauté the chicken, deglaze, pour in water, then pressure cook in the Instant Pot.
- Quick release and shred the chicken. Alternatively, you can let the pressure release slowly as the Instant Pot cools down. This method takes 10 to 30 minutes.
- Serve. I recommend white rice, green onions, cilantro, and chili oil.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Quick release vs. natural release
I find that chicken thighs are hard to overcook, so feel free to let the pressure release naturally if you’re not in a hurry. Either method will work well for this dish!
Serving Suggestions
- I served this chicken over steamed Jasmine rice and topped with sliced green onions, chopped cilantro, and a drizzle of Fly By Jing Sichuan Chili Crisp.
- Pair with my Chinese Smashed Cucumber Salad recipe for a refreshing and flavorful side dish.
- This chicken is also great in tacos, sandwiches, burritos, salads, and more!
Did you try this Instant Pot Chinese Chicken? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
Instant Pot Chinese Chicken
Equipment
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs
- 2 tablespoons Shaoxing Wine, see note 1
- 1 cup Water
Sauce
- 2 tablespoons Avocado Oil, or neutral oil of choice
- 2 tablespoons Hoison Sauce
- 1 tablespoon Oyster Sauce
- 1 ½ tablespoon Light Soy Sauce, I used reduced sodium soy sauce
- 1 teaspoon Dark Soy Sauce, see note 2
- 1 tablespoon Honey
- 1 teaspoon Garlic Powder
- 1 teaspoon Chinese Five Spice
- ½ teaspoon Ginger Powder
- ¼ teaspoon White Pepper
Instructions
- In a large bowl, whisk together all of the ingredients listed under “Sauce” until smooth and well combined. Add the boneless, skinless chicken thighs and toss to coat evenly.
- Set the Instant Pot to sauté mode on high and allow it to preheat. Once hot, cook the chicken thighs for 3 minutes on each side. Keep an eye on the chicken to prevent it from burning.
- Pour in the Shaoxing wine to deglaze the bottom of the Instant Pot. Use a wooden spoon to scrape up any browned bits that are stuck to the pot.
- Pour in the water. Cover and seal the Instant Pot. Set to pressure cook on high for 10 minutes. Once the cooking time is complete, perform a quick release.
- Remove the chicken and shred it using two forks. While you shred the chicken, turn the Instant Pot to sauté mode on high to allow the remaining liquid to thicken. Once thickened, return the shredded chicken to the pot and toss to coat in the sauce. Serve and enjoy!
Video
Notes
- Note 1: Use the Chinese rice wine of your choice. Dry sherry is a good substitute as well.
- Note 2: If you don’t have dark soy sauce, you can leave it out and use just light soy sauce. Dark soy sauce is mainly used for color, so the final dish may not be quite as rich in color, but it will still be just as delicious!
- Serving suggestions: I served the shredded chicken over white rice, topped with sliced green onions, chopped cilantro, and a drizzle of chili crisp. This chicken is also great in tacos, sandwiches, burritos, salads, and more!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
