Description
A quick and comforting Instant Pot Teriyaki Chicken with tender thighs and a rich, umami sauce that’s perfect for weeknight dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Mix together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Place the chicken thighs in the Instant Pot and pour the teriyaki sauce over them.
- Seal the lid of the Instant Pot and set it to cook on high pressure for 10 minutes.
- Perform a quick release of pressure carefully once the cooking time is complete.
- Remove the chicken from the pot and shred it with two forks if desired.
- Turn the Instant Pot to sauté mode. In a small bowl, mix the cornstarch with water to create a slurry, then add to the pot.
- Stir and cook until the sauce thickens to your desired consistency.
- Serve the chicken over rice or quinoa, drizzling it with the thickened sauce, and top with sesame seeds and sliced green onions.
Notes
Make ahead by marinating the chicken overnight for deeper flavor. Opt for low-sodium soy sauce to reduce sodium intake.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg