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Instant Pot® Teriyaki Chicken Thighs

4

55 min

Instant Pot® Teriyaki Chicken Thighs

Instant Pot® Teriyaki Chicken Thighs Photo 1

Time

55 min

Serving

4 persons

Calories

384

Rating

4.00★ (34)

Cuisine

Author: Victoria Buriak
This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!

Ingredients

  • olive oil: 1 Tbsp
  • skinless, boneless chicken thighs: 4 piece
  • brown sugar: 0.5 cup
  • soy sauce: 0.5 cup
  • honey: 0.25 cup
  • apple cider vinegar: 0.25 cup
  • ginger: 1 piece (1/2 inch piece, grated, fresh)
  • garlic: 2 clove (minced)
  • water: 2 Tbsp (cold)
  • cornstarch: 1 Tbsp

Metric Conversion

Stages of cooking

Instant Pot® Teriyaki Chicken Thighs Photo 21
Instant Pot® Teriyaki Chicken Thighs Photo 32
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Instant Pot® Teriyaki Chicken Thighs Photo 65
Instant Pot® Teriyaki Chicken Thighs Photo 76
  1. 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.
    Instant Pot® Teriyaki Chicken Thighs Photo 2
  2. 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.
    Instant Pot® Teriyaki Chicken Thighs Photo 3
  3. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
    Instant Pot® Teriyaki Chicken Thighs Photo 4
  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
    Instant Pot® Teriyaki Chicken Thighs Photo 5
  5. Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
    Instant Pot® Teriyaki Chicken Thighs Photo 6
  6. 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.
    Instant Pot® Teriyaki Chicken Thighs Photo 7

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