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Instant Pot® Teriyaki Chicken Thighs

Instant Pot® Teriyaki Chicken Thighs

Cost $12, save $8

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 4 skinless, boneless chicken thighs

  • Seasonings and Condiments

    • ½ cup brown sugar
    • ½ cup soy sauce
    • ¼ cup honey
    • ¼ cup apple cider vinegar
    • 1 (1/2 inch) piece of fresh ginger, grated
    • 🧄 2 cloves of garlic, minced
    • 1 tablespoon cornstarch

  • Oil

    • 1 tablespoon olive oil

  • Liquid and Thickener

    • 2 tablespoons cold water

STEPS

1

Turn on the pressure cooker and select Saute. Warm olive oil in the pot and brown the chicken thighs on both sides for 3 to 5 minutes per side.

2

Prepare the marinade by mixing brown sugar, soy sauce, honey, apple cider vinegar, grated ginger, and minced garlic in a bowl. Pour the marinade into the pot over the chicken thighs and scrape browned bits off the bottom. Switch off Saute mode.

3

Close and lock the pressure cooker lid. Select high pressure and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

4

Allow the natural-release process for 10 to 40 minutes, then unlock the pressure cooker and remove the lid.

5

Mix cold water with cornstarch in a small bowl. Remove the chicken thighs from the pot and transfer to a plate.

6

Activate Saute mode again. Stir the cornstarch mixture into the remaining marinade sauce in the pot and cook for 2 to 3 minutes until the sauce thickens. Switch off Saute mode.

7

Pour some of the thickened sauce over the chicken thighs and serve immediately.

NUTRIENTS

Per 1 serving

🔥

384

Calories

  • 22
    Protein
  • 40
    Carbs
  • 15
    Fats

💡 To save time, consider pre-grating the ginger and keep minced garlic ready.Serve the Teriyaki Chicken Thighs with steamed rice or stir-fry vegetables for a balanced meal.You can add sesame seeds as a garnish for a more authentic Asian touch.