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Instant Pot® Teriyaki Chicken Thighs
This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!
🔗 Recipe adapted from AllRecipes
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.
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.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes.
Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Unlock and remove the lid.
Stir cold water and cornstarch together in a small bowl.
Remove chicken thighs from Instant Pot® and transfer to a plate.
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.
🍷 Perfect Pairings
Complete your meal with these
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