20 Minutes Asian Pulled Chicken {Instant Pot}
Need a dinner that’s flavorful, easy, and kid-approved? This 20-minute Instant Pot Pulled Chicken is one of my go-tos. Marinated with coconut aminos, honey, garlic, and ginger, it’s sweet, savory, juicy, and tender — and the Instant Pot does all the work while you tackle everything else on your list.
Even my picky 4- and 3-year-olds eat it without complaint (which feels like a miracle some nights). I use it for sliders, quesadillas, tacos, or throw it over a salad bowl — whatever keeps everyone happy.
This recipe started as a mash-up between Southern-style pulled chicken and the comforting flavors I grew up with in China.
The Shaoxing wine and ginger add warmth and depth, while honey and coconut aminos bring that perfect sweet-savory balance. I use coconut aminos instead of soy sauce because my husband can’t have soy — and honestly, I love the mellower flavor.
Ingredient Breakdown and Why They Work and Alternatives
Chicken thighs (1.5 lb): This is definitely my family’s preferred cut when it comes to all chicken recipes I make. It is indeed perfect for that melt-in-your-mouth shredded texture.
Shaoxing wine (2 tbsp): This is that secret ingredient my parents always used to transform all meat dishes into restaurant quality because the Chinese cooking wine can bring a lot of depth and sweetness to meat.
Coconut aminos (¼ cup): My pantry MVP. Slightly sweeter and less salty than soy sauce, but still packed with umami. My husband can not tolerate soy, so I have become the expert in using coconut aminos.
Garlic and ginger (fresh!): My dad always says these two are the “fragrance” of Chinese cooking. Together, they add warmth and heartiness. (In a pinch, you can use garlic powder and ground ginger.)
The Instant Pot Babysits your Pulled Chicken
Throw everything into the Instant Pot, seal, and let it cook for 13–15 minutes on high pressure. That’s it. While it cooks, you can pack lunches, fold laundry, or (for once) finish your coffee hot.
Tip: If your Instant Pot tends to flash the “burn” warning, add ½ cup chicken broth before cooking. Drain excess liquid before shredding for the best texture.
Pulled chicken should be juicy, never dry. Chicken thighs and pressure cooking make that easy.
If you want it glossy, whisk 1–2 tsp cornstarch with water, stir into the sauce, and let it bubble on Sauté mode before mixing the chicken back in.
My Family’s Favorite Ways to Serve it
Sliders are my favorite, while Quesadillas are my preschoolers’ go-to request.
A couple of other ways to serve these Asian pulled chicken we have loved are Tacos, pita, and Veggie Bowls.
One Batch can Make your Busty Week Easier
This chicken keeps beautifully in the fridge for up to 4 days, and freezes like a dream.
To freeze: portion into freezer bags, flatten, and squeeze out extra air. Freeze up to 2 months. When ready to use, thaw overnight or reheat in a skillet (add a splash of water or aminos to keep it juicy).
For those busy nights, I thank my past self for prepping a batch of this. Dinner is ready in minutes, everyone eats happily, and there’s zero bribing involved.
So, my friend, go grab a pack of chicken thighs, dust off your Instant Pot, and get ready to work some dinner magic.
✨ Your turn—what would you make first: sliders, tacos, or quesadillas? Tell me in the comments below!
Get the recipe:20 Minutes Asian Pulled Chicken {Instant Pot}
Ingredients
- 1.5 lb chicken thighs
- 2 tbsp Shaoxing wine
- ¼ cup coconut aminos
- ¼ cup honey
- ½ cloves of garlic smashed
- 1 inch fresh ginger
- 1/2 cup chicken broth, optional: if your Instant Pot often gives “burn” warnings
- 2 tsp cornstarch , optional: for thickening the sauce
Equipment
Instructions
Add ingredients:
- Place chicken thighs in the Instant Pot. Pour in Shaoxing wine, coconut aminos, honey, garlic, and ginger.
- (Optional: Let it marinate 30 minutes for extra flavor.)
Pressure cook:
- Close the lid, set valve to Sealing, and cook on High Pressure for 13–15 minutes.
- Allow natural release for 5 minutes, then flip valve to Venting to release remaining pressure.
Shred:
- Remove the lid and shred chicken directly in the pot with two forks or a hand mixer.
Thicken (optional):
- For a glossy, sticky glaze, remove chicken and switch to Sauté mode. Stir cornstarch slurry into the sauce and simmer 3–5 minutes until thickened. Return chicken to pot and toss to coat.
Notes
- No Shaoxing wine? Substitute with dry sherry, mirin, or chicken broth.
- Soy-free: Coconut aminos keep this dish gluten-free and soy-free.
- Extra flavor: Add sliced green onions or sesame seeds for garnish before serving.
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❤️ Mom Tip
Make a double batch and freeze half — you’ll thank yourself on those chaotic weeknights when everyone’s hungry now.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Can this be made in a crockpot?
Hi Stephany,
Yes you can! Use the same sauce and step in crockpot, cook on high for 2 – 3 hours or low for 4 – 6 hours until they are tender (easily pulled apart with forks). Hope this helps!
Best,
Shuang