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Instant Pot® Teriyaki Chicken Thighs
Instant Pot® Teriyaki Chicken Thighs
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Quick and delicious Instant Pot® teriyaki chicken thighs for busy weeknights!
Ingredients:
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken thighs
  • 0.5 cup brown sugar
  • 0.5 cup soy sauce
  • 0.25 cup honey
  • 0.25 cup apple cider vinegar
  • 1 (1/2 inch) piece fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch
Instructions:
  • Preheat your Instant Pot® using the Saute function. Heat up olive oil until sizzling, then sear chicken thighs for 3 to 5 minutes on each side until golden brown.
  • In a bowl, mix together brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic to make the marinade. Pour the marinade over the chicken thighs in the pot and simmer for 2 minutes, scraping off any browned bits from the bottom. Turn off Saute mode, then close and lock the lid.
  • Choose high pressure following the manufacturer's guidelines, then set the timer for 10 minutes. Let the pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 10 to 40 minutes. Then, unlock and remove the lid.
  • Combine chilled water and cornstarch in a small bowl. Transfer chicken thighs from the Instant Pot® to a plate.
  • Activate the Saute function. Drizzle the cornstarch mixture into the remaining sauce in the pot. Simmer until the sauce thickens in 2 to 3 minutes. Deactivate the Saute mode. Drizzle some of the sauce over the teriyaki thighs and plate.

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