Instant Pot Teriyaki Chicken
This Instant Pot Teriyaki Chicken is finger licking good, so delicious and super quick and easy! With a teriyaki sauce made from scratch and only 8 minutes in the Instant Pot, this chicken will come out outrageously tender!
Ingredients
- ¾ cupwater
- ¼ cupsoy sauce (low sodium)
- 3 tablespoonmirin ((use more if using brown sugar))
- 2 tablespoonhoney
- 1 teaspoonsesame oil
- 2 clovesgarlic (minced)
- 2 teaspoonginger (freshly ground)
- 3 poundschicken thighs (with skin and bones)
- 3 tablespooncornstarch
- 3 tablespooncold water
- 3green onions (chopped)
- sesame seeds
Directions
- 1
Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- 2
Add the water, soy sauce, mirin, honey, sesame oil, garlic and ginger to the instant pot and stir.
- 3
Place chicken thighs in the instant pot, they should be immersed in the liquid.
- 4
Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 8 minutes.
- 5
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- 6
Remove chicken from the instant pot and place on a baking sheet.
- 7
Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon. Thicken the sauce by stirring the cornstarch with 3 tablespoons cold water and stir it into the sauce. Cook for 5 minutes on the Saute mode, stirring occasionally. Turn off your Instant Pot by pressing the cancel button.
- 8
Brush the chicken with the sauce, then place the baking sheet under the broiler until browned, for about 5 minutes.
- 9
Garnish the chicken with sesame seeds or green onions. Serve over rice.