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!
Return the chicken thighs back to the pot and add the remaining 1/2 cup water and the teriyaki sauce.
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.
Remove the chicken thighs to a serving plate or place on top of cooked rice.
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.
Pour the teriyaki sauce over the chicken thighs. Garnish with green onions, if desired.
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.