Instant Pot® Teriyaki Chicken Thighs

Recipe View Engage the 'Sauté' function on your multi-functional pressure cooker (e.g., Instant Pot®). Add olive oil and heat until shimmering. Brown chicken thighs on both sides, approximately 3-5 minutes per side, to develop a rich, flavorful crust. (Total: 6-10 minutes)

Recipe View In a separate bowl, whisk together brown sugar, soy sauce, honey, apple cider vinegar, grated ginger, and minced garlic to create the teriyaki marinade. (Total: 2 minutes)

Recipe View Pour the teriyaki marinade over the browned chicken thighs in the Instant Pot. Bring to a gentle simmer for 2 minutes, using a spatula to scrape up any browned bits from the bottom of the pot. This deglazing step adds depth of flavor to the sauce. Turn off 'Sauté' mode. (Total: 5 minutes)

Recipe View Secure the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Select 'High Pressure' and set the timer for 10 minutes. Allow 10-15 minutes for the pressure to build. (Total: 25 minutes)

Recipe View Once the cooking cycle is complete, allow the pressure to release naturally for 10-40 minutes, according to the manufacturer's instructions. This gradual release helps retain moisture in the chicken, resulting in more tender meat. (Total: 40 minutes)

Recipe View Carefully release any remaining pressure. Unlock and remove the lid. Transfer the cooked chicken thighs to a serving plate. (Total: 2 minutes)

Recipe View Select the 'Sauté' function again. In a small bowl, whisk together cold water and cornstarch to create a slurry. Pour the cornstarch slurry into the remaining sauce in the Instant Pot. Cook, stirring constantly, until the sauce thickens to your desired consistency, approximately 2-3 minutes. Turn off 'Sauté' mode. (Total: 5 minutes)

Recipe View Pour the thickened teriyaki sauce over the chicken thighs. Serve immediately over steamed rice, quinoa, or your favorite grain. Garnish with sesame seeds and chopped green onions, if desired.