Instant Pot Teriyaki Chicken Thighs Easy. Quick. Economical. Impressive. Yummy.

Instant Pot Teriyaki Chicken Thighs

It really doesn’t get any easier than 5 ingredient Instant Pot Teriyaki Chicken Thighs-or yummier! And one of those ingredients is water! The obvious shortcut is the Instant Pot, but another one is using bottled teriyaki marinade instead of making one from scratch.

Instant Pot Teriyaki Chicken Thighs is so easy, impressive and yummy! Served over rice in a pottery bowl and garnish with green onions

Chicken thighs and chicken legs are my favorite pieces of chicken in the kernels’ bucket! I always got the leg when mom would fry chicken (we didn’t have a KFC in Evening Shade) because I was the youngest. But I didn’t mind because I thought the leg and the thigh had the best tasting meat and it was always so tender.

Now that I am an adult and paying for my own chicken, I also love that chicken thighs not expensive. I bought these boneless, skinless chicken thighs at Aldi last week for $1.49/pound. I stocked up and bought four packages! Scott and I froze them in our FoodSaver vacuum sealer bags and put them in the deep freeze.

I had to make my Instant Pot Teriyaki Chicken Thighs twice to get the timing in the Instant Pot just right. I also had to adjust the amount of teriyaki marinade to use. The first time I used 1 1/2 cups of straight marinade. You’ll see I reduced that amount and added water.

Brown the marinated chicken thighs in the Instant Pot on Sautee setting

I used my 6-quart Duo Instant Pot to make these Teriyaki Chicken Thighs. I marinated the chicken thighs in 1/2 cup Aldi’s Sesame Teriyaki wok sauce. I also used Sesame Teriyaki Soy Vay marinade for 20 minutes before cooking them another time and they tasted just as yummy as when I put them in the marinade all day. You decide which works best for you. If you make them on a weeknight and you work away from your home, you might want to throw marinate them in the morning before you leave. If you make them on the weekend and only have 20 minutes before you need to start making dinner, that works, too!

Brown them right in the Instant Pot pan by pushing the Sautee button. Wait for it to get hot and add the tablespoon of oil. Brown them about 3 to 4 minutes on both sides.

Your Instant Pot pan will look like this after browning the chicken thighs in the pan.Your Instant Pot pan will look like this after browning the chicken thighs in the pan. To deglaze the pan after removing the chicken thighs, keep the setting on Sautee and add the water. Use a wooden spoon to scrape up the browned bits. It should come clean easily. DON’T throw this out! This is added flavor for your sauce.

Add the 1/2 cup marinade to the Instant Pot and add the chicken thighs back to the pot.Add Add the 1 cup teriyaki sauce to the water in the Instant Pot and add the chicken thighs back to the pot. Turn the thighs over a few times to coat them. Cover with the lid and set the pressure valve to Sealing (not Venting).

Push the =/- button to reach 8 minutes. It will take about 5 minutes to come up to pressure and start counting down 8 minutes.

Push the +/- button to reach 8 minutes on the digital window and push the Pressure Cook or Manual button.

Place your lid on the slot in the Instant Pot pan after opening it. Stir together cornstarch and water and add it to the sauce to thicken it.

After a quick pressure release by turning the pressure valve to Venting, place your lid on the slot in the Instant Pot pan after opening it. Push the Sautee button again to bring the sauce up to a boil-this will take 30 seconds.

Remove the chicken thighs to a serving platter or on a bed of rice. Here is a thorough article by Green Healthy Cooking on how to cook the perfect Instant Pot rice. Stir together cornstarch and 1 tablespoon water and add it to the sauce to thicken it.  Just pour the cornstarch mixture right into the sauce liquid and stir immediately. It thickens very quickly.

It makes a rich, dark and flavorful sauce that no one will ever suspect started with a bottle of Teriyaki sauce. I tried two different brands of marinade and liked both, but I loved the price of Aldi’s Fusi Sesame Teriyaki wok sauce. It was half the price of Soy Vay brand.

Instant Pot Teriyaki Chicken Thighs over rice

You can also use bone-in chicken thighs. Just add 2 minutes (10 minutes).

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Instant Pot Teriyaki Chicken Thighs
Prep Time
10 mins
Cook Time
16 mins
Come up to pressure
5 mins
Total Time
26 mins
 

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!

Course: Main Course
Cuisine: Japanese
Keyword: chicken thighs, Instant Pot, teriyaki, weeknight meal
Servings: 4 servings
Author: Kathleen Royal Phillips
Ingredients
  • 1 tablespoon vegetable oil olive oil, or ghee
  • 4 large boneles sskinless chicken thighs
  • 3/4 cup water, divided
  • 1 cup Sesame Teriyaki sauce, divided I used Aldi brand and Soy Vay
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch + 1 tablespoon water
  • Garnish: sliced green onions (0ptional)
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 deglazing the pan. There is so much flavor in this mixture!
  3. Return the chicken thighs back to the pot and add the remaining  1/2 cup water and the teriyaki sauce.

  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

Update: I reduced the amount of water and increased the amount of teriyaki sauce for a richer sauce.

Note: 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. The Teriyaki sauce doesn't have to have sesame in the title.

 

Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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