Instant Pot Teriyaki Chicken Recipe Step by Step Guide: Quick and simple pressure cooker recipe for Instant Pot Teriyaki Chicken: chicken thighs in a homemade sauce that has a sticky, sweet taste. You can shred the chicken to use as a sandwich filler or serve it over rice or quinoa!
Instant Pot Teriyaki Chicken Recipe Step by Step Guide
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons water
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- ½ teaspoon crushed red pepper flakes, optional
- 2 ½ pounds boneless skinless chicken thighs, about 8 pieces
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
Mix together the soy sauce, honey, rice vinegar, water, ginger, garlic, and red pepper flakes in a large measuring cup or medium-sized bowl. Pour a small amount of sauce between each layer of chicken thighs and the remaining sauce on top before placing them in the bottom of the pressure cooker insert.
In accordance with the owner’s handbook, seal the Instant Pot’s lid, then cook on HIGH pressure for ten minutes.
After the timer goes off, let the pressure release naturally for five minutes before cautiously venting to relieve any residual pressure (for more detailed instructions, refer to your owner’s manual).
After opening the lid and putting the chicken thighs on a platter, turn the Instant Pot’s heat to SAUTE. Mix the cornstarch and water in a small bowl until the cornstarch is fully dissolved. Whisk the sauce and gradually add the cornstarch slurry after it begins to bubble. Simmer and stir occasionally for one or two minutes, or until the sauce thickens. Return the chicken to the sauce after canceling the SAUTE function. You may either shred the chicken thighs into the sauce and serve them on buns, or you can serve the sauce and chicken thighs over rice.
Notes
Cook on HIGH for 13 minutes, then let the pressure release for 10 minutes if using frozen thighs.
You might use chicken breasts for the meat in this recipe. After 10 minutes of HIGH cooking, let the pressure drop for a further 10 minutes.
Crisping the skin is the first thing to do if you like to use bone-in, skin-on chicken (unless you plan to remove the skin before eating). Before continuing with the recipe, you can brown the thighs in one or two tablespoons of oil (directly in the Instant Pot insert using the SAUTE option) for one to two minutes on each side.
Before returning the chicken and sauce to the pot after it has finished browning, make sure to scrape out all of the dark pieces using a little water to deglaze the pan. If not, you can receive a burn warning from the Instant Pot once it’s sealed.
Nutrition
- Calories:Â 457kcal
- Carbohydrates:Â 29g
- Protein:Â 55g
- Â Fat:Â 11g
- Â Saturated Fat:Â 2g
- Cholesterol:Â 269mg
- Â Sodium:Â 897mg
- Â Potassium:Â 768mg
- Â Sugar:Â 21g
- Â Vitamin A:Â 140IU
- Â Vitamin C:Â 0.9mg
- Â Calcium:Â 34mg
- Â Iron:Â 2.8mg
Helpful Tips, Tricks, & Equipment
Consistently adhere to the manufacturer’s recommendations specific to your pressure cooker. First and foremost, safety!
Since I like to put my Instant Pot parts in the dishwasher to get them nice and clean, I’ve found it convenient to have a spare inner cooking pot on hand for when I want to batch cook in my IP without having to clean the insert again.
Crisping the skin is probably the first thing you should do if you choose to use bone-in, skin-on chicken thighs (unless you plan on removing the skin before eating). Before continuing with the recipe, you can brown the thighs in one or two tablespoons of oil (directly in the Instant Pot insert using the SAUTE option) for one to two minutes on each side. Before returning the chicken and sauce to the pot after it has finished browning, make sure to scrape out all of the dark pieces using a little water to deglaze the pan. If not, once it’s sealed, the Instant Pot might alert you to a burn.
