This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.
boneless skinless chicken thighs
with fat trimmed
I prefer Mr. Yoshidas
I used Sweet Baby Ray’s Original
liquid smoke mesquite
Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.