Instant Pot® Teriyaki Chicken Thighs

Name: Instant Pot® Teriyaki Chicken Thighs recipe
Prep time: 10 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Global
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

by Lilly Riviere 1 year ago

4.9 (9)

35 minutes

383.8 kcal

40.3 g carbs

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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

Directions

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