Instant Pot® Teriyaki Chicken Thighs

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Description

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

Ingredients

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken thighs
  • ½ cup brown sugar
  • ½ cup soy sauce
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • 1 (1/2 inch) piece fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch

Instructions

  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
  2. 3 to 5 minutes per side.
  3. Meanwhile
  4. combine brown sugar
  5. soy sauce
  6. honey
  7. apple cider vinegar
  8. ginger
  9. 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.
  10. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  11. Release pressure using the natural-release method according to manufacturer’s instructions
  12. 10 to 40 minutes. Unlock and remove the lid.
  13. Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
  14. Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened
  15. 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 55 mins

Servings: 4

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