Instant Pot® Teriyaki Chicken Thighs
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Instant Pot® Teriyaki Chicken Thighs

1. Olive oil - 1 tablespoon
2. Skinless, boneless chicken thighs - 4
3. Brown sugar - ½ cup
4. Soy sauce - ½ cup
5. Honey - ¼ cup
6. Apple cider vinegar - ¼ cup
7. Fresh ginger, grated - 1 (1/2 inch) piece
8. Garlic, minced - 2 cloves
9. Cold water - 2 tablespoons
10. Cornstarch - 1 tablespoon

How to cook deliciously - Instant Pot® Teriyaki Chicken Thighs

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.

2. Stage

Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.

3. Stage

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

5. Stage

Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.

6. Stage

Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.