Description
This Instant Pot Teriyaki Chicken recipe is a quick and flavorful dish featuring tender chicken thighs cooked in a homemade teriyaki sauce. With a perfect balance of sweet and savory flavors, this Asian-inspired meal is easy to prepare and ideal for busy weeknights. Serve it over rice and garnish with green onions and sesame seeds for a restaurant-quality dinner at home.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken thighs
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup honey
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional and Garnish
- 1 tablespoon sesame oil (optional)
- Sliced green onions for garnish
- Sesame seeds for garnish
- Cooked rice for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, minced garlic, and grated ginger until well combined.
- Cook the Chicken: Place the chicken thighs in the Instant Pot and pour the teriyaki sauce mixture over them. Close the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
- Release Pressure: When cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Remove Chicken: Take the chicken out of the pot and set aside to rest while you thicken the sauce.
- Make the Slurry: Press the “Sauté” button on the Instant Pot. In a small bowl, mix cornstarch and cold water to form a smooth slurry.
- Thicken the Sauce: Stir the cornstarch slurry into the cooking liquid in the pot. Cook, stirring frequently, for 2 to 3 minutes until the sauce has thickened.
- Combine Chicken and Sauce: Shred or slice the cooked chicken and return it to the Instant Pot. Stir to coat the chicken evenly with the thickened teriyaki sauce.
- Add Final Touches and Serve: Drizzle the optional sesame oil over the top if using. Serve the teriyaki chicken hot over cooked rice and garnish with sliced green onions and sesame seeds.
Notes
- Use chicken breasts if preferred, but thighs tend to stay juicier and more tender.
- Add steamed broccoli or snap peas to the dish for a well-rounded meal with vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 15g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 125mg
