Teriyaki Chicken Thighs
By :Kathleen Phillips
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This 5 ingredient recipe (not counting water) will be one of the easiest Instant Pot recipes you’ll find-and one of the yummiest! Serve it with rice because it’s saucy!
Votes: 3
Rating: 4.33
Rate this recipe!
Course Main Course
Cuisine Japanese
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Teriyaki Sauce
Prep Time 10 minutes
Cook Time 16 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon vegetable oil olive oil or ghee
  • 4 chicken thighs large boneless skinless
  • 1 1/2 cups Water divided
  • 1 cup sesame Teriyaki wok sauce divided I used Aldi brand and Soy Vay
  • 1 1/2 tablespoon cornstarch + 1 tablespoons water
  • Garnish: sliced green onions 0ptional
Course Main Course
Cuisine Japanese
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Teriyaki Sauce
Prep Time 10 minutes
Cook Time 16 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon vegetable oil olive oil or ghee
  • 4 chicken thighs large boneless skinless
  • 1 1/2 cups Water divided
  • 1 cup sesame Teriyaki wok sauce divided I used Aldi brand and Soy Vay
  • 1 1/2 tablespoon cornstarch + 1 tablespoons water
  • Garnish: sliced green onions 0ptional
Votes: 3
Rating: 4.33
Rate this recipe!
Instructions
  1. Push the “Sauté “ button on a 6 or 8 quart Instant Pot multi-function pressure cooker. After 3 minutes, the pot should be very hot. Add the oil and wait 1 minute until the oil is very hot. Add the chicken thigh (rolled up, not flat) and cook about 4 minutes on each side or until browned.
  2. Remove the chicken breasts to a plate (I use paper for less clean up). Add 1/4 cup water to the pot and scrape the browned bits from the bottom of the pan with a wooden spoon. This is called de glazing the pan. There is so much flavor in this mixture!
  3. Return the chicken thighs back to the pot and add the remaining 1 1/2 cups water and the teriyaki marinade.
  4. Place the lid on the Instant Pot and turn to seal. Make sure the silicone ring is in place inside the lid before sealing. Turn the pressure valve to “sealing” not “venting”.
  5. Push the button “Pressure Cook”. Some models say “Manual”. Push the +/- button until the number reaches 8. (It will cook for 8 minutes.) It will take about 8 minutes to come up to pressure, then the IP (Instant Pot) will beep and start counting down from 8 minutes. After 8 minutes, it will beep again. At this point, you can push the pressure valve to Venting for quick release, or, let it release pressure naturally-which means do nothing at this time. It will take about 12 minutes for the pressure pin to drop letting you know you can open the lid. If you have very large chicken thighs, the natural release is a good idea but I didn't notice much difference. The thighs were tender with both methods.
  6. Remove the chicken thighs to a serving plate or place on top of cooked rice.
  7. Push “Sautee” button again. Stir together cornstarch and 1 tablespoon water in a custard cup. When the sauce mixture is bubbly, pour the cornstarch mixture into the liquid chicken mixture and immediately stir until slightly thickened-about 30 seconds.
  8. Pour the teriyaki sauce over the chicken thighs. Garnish with green onions, if desired.
Recipe Notes

If you use bone-in chicken thighs, add 2 minutes on pressure cook time. Note: Soy Vay brand teriyaki sauce is concentrated so a little goes a long way. Other brands can easily be substituted. I love the flavor and it has tons of sesame seeds. I found it at Publix. Aldi has a Sesame Teriyaki that is equally yummy.

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