Instant Pot® Teriyaki Chicken Thighs

This easy Instant Pot® recipe for chicken thighs in teriyaki sauce is perfect for a school night or whenever you need a quick dinner!

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 384 Calories

Ingredients

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

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Step 2

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

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.

Step 4

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.

Step 5

Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.

Step 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.