Miso Chicken Thighs


  • 4 bone-in chicken thighs
  • 2 tsp salt
  • 1 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 2 cups chicken broth
  • 5 tbsp miso paste
  • 1 tsp honey
  • 1 tbsp sesame oil
  • cooked white rice
  • Chopped Scallions
  • sesame seeds
  • Preheat the inner pot on the SAUTE setting for 15 minutes . Meanwhile, sprinkle the salt over the chicken thighs.
  • Add the oil to the pot and sauté the chicken, skin-side down for 10 minutes until very crispy.
  • Flip the chicken over and add the butter. Stir until melted.
  • Add the chicken broth and miso paste. Stir to combine.
  • PRESSURE COOK on HIGH for 8 minutes. Allow the pot to naturally release pressure for 5 minutes. After 5 minutes, flip the valve to release any remaining pressure.
  • Remove the chicken thighs. Stir in honey and sesame oil in the sauce.
  • Turn on the SAUTE function set for 5 minutes. Bring the sauce to a boil and allow to reduce until the timer is done.
  • Serve miso chicken on top of rice. Garnish with sesame seeds and scallions. Drizzle over miso sauce.
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