Instant Pot® Teriyaki Chicken Thighs recipe
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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
Nutrition Info
- 383.8 caloriescarbohydrate: 40.3 gcholesterol: 71.6 mgfat: 15.3 gfiber: 0.4 gprotein: 21.5 gsaturatedFat: 3.8 gservingSize: -sodium: 1876 mgsugar: 35.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Teriyaki Chicken Thighs
Directions
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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.