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

Instant Pot Teriyaki Chicken Thighs

Kathleen Royal Phillips
This 5 ingredient recipe 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!
Prep Time 10 mins
Cook Time 8 mins
Come up to pressure 15 mins
Total Time 33 mins
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 150 kcal

Equipment

  • instant pot

Ingredients
  

  • 1 tablespoon canola oil olive oil, or ghee
  • 4 large boneles skinless chicken thighs
  • 2/3 cup water plus 1 tablespoon, divided
  • 1 cup Sesame Teriyaki sauce or 1 (14.5-oz) bottle I use Aldi brand and Soy Vay
  • Garnish: sliced green onions (0ptional)

Instructions
 

  • Push the “Sauté “ button on a 6 or 8 quart Instant Pot multi-function pressure cooker until it sets to "normal" heat. 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 thighs (rolled up, not flat) and cook about 4 minutes on one side or until browned. Turn them over. You can brown the other side for extra flavor but one side is enough to give you some caramelization and flavor.
  • Add the teriyaki sauce and 2/3 cup water to the pot and to the pot and scrape any browned bits from the bottom of the pan with a wooden spoon, moving the chicken around to mix everything together. This is called deglazing the pan. There is so much flavor in this mixture!
  • Place the lid on the Instant Pot and turn the pressure valve to "sealing". Make sure the silicone ring is in place inside the lid before sealing.
  • Push the button “Pressure Cook” until it sets to "More" or "High", not "Normal" or "Low". 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 to release naturally and the pin will drop letting you know you can open the lid. Quick release will only take a minute to release. 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.
  • If you like your teriyaki sauce a little thicker, push “Saute” button again to "More". 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.
  • Spoon the teriyaki chicken thighs and sauce over rice. Garnish with green onions, if desired.

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.
Keyword chicken thighs, Instant Pot, teriyaki, weeknight meal