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Export 10 ingredients for grocery delivery
Step 1
Pat dry the thighs.
Step 2
Add the thighs into the pressure cooker.
Step 3
In a bowl whisk together the stock, 1 teaspoon garlic, 1 teaspoon ginger. 2 tablespoon soy sauce, 2 tablespoon hoisin, 1 tablespoon brown sugar and 1 tablespoon Sriracha.
Step 4
Pour over the thighs.
Step 5
Lock the lid down and set it to High pressure, 10 minutes. If using a Gas Pressure Cooker, place over high heat and once the pressure cooker is up to temperature, reduce the heat to low to maintain a high pressure and set the timer for 10 minutes. If using an Electric Pressure Cooker, set it to high with a timer of 10 minutes.
Step 6
While the thighs are cooking place a medium sauce pan over medium heat. Add in the remaining ingredients (minus the green onions) and whisk.
Step 7
Bring the mixture to a slight boil, reduce the heat to medium low and cook until slightly thickened like bbq sauce. ~10-15 minutes.
Step 8
When the 10 minutes is up do a quick release. While the quick release is relieving pressure, place the oven to broil with a rack in the middle.
Step 9
Line a rimmed pan with foil and place a cooling rack on top.
Step 10
Lightly spray the rack.
Step 11
Gently remove the thighs from the pressure cooker with tongs and place on the rack; discard the cooking liquid.
Step 12
Place the thighs in the oven and broil for 5-7 minutes each side.
Step 13
Remove the pan from the oven and slather on some sauce.
Step 14
Return to the broiler for 5 minutes.
Step 15
Flip the thighs over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
Step 16
Place the sauce in a container for serving.
Step 17
Garnish with green onions.
Step 18
Store any leftovers in the fridge.
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