Instant Pot® Teriyaki Chicken Thighs

Instant Pot® Teriyaki Chicken Thighs

by Lilly Riviere 1 year ago
4.9 (9)
35 minutes
383.8 kcal
40.3 g carbs
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. 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. 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. 3. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  5. 5. Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
  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.
Nutrition Facts
serving: 4 servings
calories: 383.8 kcal
carbohydrates: 40.3 g
protein: 21.5 g
saturated fat: 3.8 g
cholesterol: 71.6 mg
sodium: 1876 mg
fiber: 0.4 g
sugar: 35.6 g