Need something quick and easy to serve over rice? I looked through what I had in the kitchen and this recipe was everything I wanted. Sweet, only as spicy as you want it, and flavorful. I used chicken thighs and some Chinese inspiration to make this hoisin chicken in the instant pot.

If you’re in the mood for a different style of chicken, check out my Almond Breaded Chicken Tenders in the Air Fryer.


  • Hoisin Sauce
  • Minced Garlic
  • Ginger powder
  • Sriracha sauce
  • Corn Starch
  • Sesame Oil
  • Chicken

    Optionally, I could also have added soy sauce, honey, red pepper flakes, and green onion. I wish I had sesame seeds in my pantry, to sprinkle on top. They are on my grocery list for my next trip.
Various bottles of sauces and spices used with the hoisin chicken recipe including hoisin sauce, sriracha sauce, corn starch, ground ginger, sesame oil, and some garlic.

Sweet and Umami Hoisin Chicken

This is up to you. I’ll give you my measurements but you can tweak this to your own tastes. I used 3/4 of a cup of hoisin sauce, a tsp of ginger powder, two cloves of garlic, a squirt of sriracha sauce, and 3 ‘shakes’ of sesame oil (probably a half tablespoon, at most).

If I made this again, I’d use soy sauce to tone down the sweet a little more and add to the umami flavors. I’d probably add the red pepper flakes to mine, too. That or use more sriracha sauce. We like a little kick in our food in my house, so a little more of that sweet and savory balance would be better, I think. I could have used a tad more sesame oil, too. That flavor kind of got lost in the sweet, so I should have used a tablespoon of oil. If you like ginger, you’ll want to use more than I did of that as well.

The Cooking of Hoisin Chicken

Four pieces of chicken resting in the base of a pressure cooker.

Literally, put it all in the instant pot and set it to cook. I had bone-in and skin-on chicken thighs, but next time I’ll use boneless and skinless chicken thighs. You can use breasts too. We like dark meat for Chinese dishes here, so next time the only change I’m making to the chicken is I’m going to cut the chicken into cubes.

Put a cup of water in the instant pot, add in your marinade ingredients, stir in the chicken or flip the thighs/breasts in the marinade. Secure the lid and set the cooker to High-Pressure for 15 minutes. If you have more than a pound and a half of meat, you will need to add more time. When it’s done, let it sit for an additional 5 minutes before quick-releasing the remaining pressure. Remove the lid carefully and let it vent while you make your rice.

Steamed green beans or broccoli would make great sides with sweet and spicy chicken. Place rice in a bowl, then veggies, then chicken and drizzle as much sauce as you want over the top of it all. Sounds so tasty I’m salivating just thinking about it. 🙂

Freshly made hoisin chicken resting on a bed of white rice.

Enjoy This Hoisin Chicken with Your Fam!

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A recipe card graphic with two photos featuring hoisin chicken separated by a banner that reads "Instant Pot Hoisin Chicken".

Hoisin Chicken in the Instant Pot

Sweet and "as spicy as you want it" Hoisin Marinated Chicken. Put these ingredients together in the instant pot and let it cook! It's That Easy.
Prep Time 2 minutes
Cook Time 15 minutes
Cooker Pressure Building Time 10 minutes
Total Time 27 minutes
Course chicken, Dinner, Lunch
Cuisine American, Asian
Servings 4 Adults


  • Pressure Cooker
  • Measuring Spoon


  • 1 cup Hoisin Sauce
  • 1 tbsp ginger powder
  • 1 tbsp cornstarch
  • 1 tsp Sriracha sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 lb Chicken (of your choice)


  • 1 tbsp honey will add to the sweet, less savory
  • 1 tbsp soy sauce will cut the sweet a bit, add savory flavor
  • 1 tbsp red pepper flakes add 'heat'
  • green onions to taste


  • Add 1 cup of water to the instant pot and stir in your marinade ingredients: Hoisin sauce, Sriracha sauce, sesame oil, ginger powder, minced garlic, and any other ingredients you think will be tasty together.
  • If using boneless skinless chicken, cut the raw meat into cubes. If you're using bone-in, as I did, Place them in the pot whole. Coat the pieces in your marinade.
    Four pieces of chicken resting in the base of a pressure cooker.
  • Secure the lid and set the pressure cooker to High and set the timer for 15 minutes.
  • After the cook-time is done let the pot sit for 5 min then use quick-release, being sure to keep all limbs and your face away from the vent. Check to be sure the chicken reached a temperature of 165°F.
  • Add the cornstarch to thicken the marinade.
  • Serve with rice or on top of green veggies such as green beans or steamed broccoli. Enjoy!
    Freshly made hoisin chicken resting on a bed of white rice.


You may wish to use more cornstarch than I did. This is to counteract the water we needed to add for the instant pot’s minimum liquid needs.
You could just double your sauce ingredients and omit the water. Doing so would mean you no longer need the cornstarch.

2 thoughts on “Hoisin Chicken and Rice in The Instant Pot

  1. Stewart says:

    I have a whole 3-lb chicken and 2 lbs drumsticks. Should I use 5x the ingredients? Cook time the same?

  2. Nicole says:

    Hey Stewart,
    Since we’re talking about the sauce, you may not need 5x the ingredients, but you might need close to that. Just keep your proportions the same as you increase the amount of liquid until you have the amount you want.

    As for cook time, you want to add 2 min per additional pound. Start with 15 min for the first pound, 17min for 2lbs, 19 min for 3lbs, and so on.

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