Bring the islands home to your family with this very Hawaiian dish. The flavor is authentic and super easy with the Instant Pot®. Serve with rice because the sauce is fantastic over it!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.

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  • Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside.

  • Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

Nutrition Facts

302 calories; 24.6 g protein; 36.2 g carbohydrates; 71.4 mg cholesterol; 2484.9 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2019
I followed the recipe for the sauce except I used 3/4 cup instead of a whole cup of soy sauce. I used trimmed boneless skinless chicken thighs. And I doubled the amount of meat but kept the sauce ratio as is. The whole family enjoyed it. I sprinkled some dried chives on mine. Next time I will use fresh ginger and maybe less sugar. Also it was very very tender. The cooking time maybe lowered by about 4-5 minutes. But if you follow the recipe as is I’m sure you will like it! Read More
(2)

Most helpful critical review

Rating: 2 stars
05/04/2019
I haven't made this yet, but since I'm on a low sodium diet, I'll have to modify it a bit. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/04/2019
I followed the recipe for the sauce except I used 3/4 cup instead of a whole cup of soy sauce. I used trimmed boneless skinless chicken thighs. And I doubled the amount of meat but kept the sauce ratio as is. The whole family enjoyed it. I sprinkled some dried chives on mine. Next time I will use fresh ginger and maybe less sugar. Also it was very very tender. The cooking time maybe lowered by about 4-5 minutes. But if you follow the recipe as is I’m sure you will like it! Read More
(2)
Rating: 5 stars
05/04/2019
I followed the recipe for the sauce except I used 3/4 cup instead of a whole cup of soy sauce. I used trimmed boneless skinless chicken thighs. And I doubled the amount of meat but kept the sauce ratio as is. The whole family enjoyed it. I sprinkled some dried chives on mine. Next time I will use fresh ginger and maybe less sugar. Also it was very very tender. The cooking time maybe lowered by about 4-5 minutes. But if you follow the recipe as is I’m sure you will like it! Read More
(2)
Rating: 4 stars
05/16/2020
We all liked this dish. Not quite 5 stars, but it's a "do-er-again-er". I think next time I will use skinless, boneless chicken thighs. The family likes that cut of chicken best. Read More
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Rating: 2 stars
05/03/2019
I haven't made this yet, but since I'm on a low sodium diet, I'll have to modify it a bit. Read More
Rating: 5 stars
02/21/2020
Husband said this is his new favorite instant pot recipe (and that's saying something). The corn starch didn't seem to do much to thicken it up but the flavor was outstanding! Served it over rice and it was devoured by all 3 of my kids (that's also a big deal). Already on my next week's meal plan! Read More