Instant Pot Sticky Teriyaki Chicken Thighs
Tender boneless chicken thighs glazed in a homemade ginger soy glaze right in the pressure cooker.
instant-pot Timer
Set for 8 mins @ High Pressure (10-12 psi)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Whisk soy sauce, honey, brown sugar, garlic, and ginger in the Instant Pot insert.
Add 2 lbs boneless chicken thighs and coat in sauce.
Pressure cook on High for 8 minutes, followed by a quick pressure release.
Remove chicken, switch to Sauté, whisk in cornstarch slurry, and simmer 3 minutes until thick and glossy.
Step-by-Step Guided Instructions
In the Instant Pot inner pot, whisk together 1/3 cup low-sodium soy sauce, 1/4 cup water, 3 tbsp honey, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, 3 minced garlic cloves, and 1 tsp grated fresh ginger.
Making teriyaki sauce from scratch skips high-fructose corn syrup and preservatives.
Submerge 2 lbs boneless skinless chicken thighs into the sauce mixture, turning once so both sides are coated.
Chicken thighs stay remarkably juicy under pressure, unlike white meat chicken breasts.
Lock lid, seal valve, and cook on High Pressure for 8 minutes. When complete, perform an immediate quick pressure release.
Quick release prevents the chicken thighs from overcooking and breaking into mush.
Transfer cooked thighs to a plate. Press Sauté on the Instant Pot. Whisk 2 tbsp cornstarch with 2 tbsp cold water, pour into bubbling sauce, and whisk for 2-3 minutes until thickened. Return chicken to glaze.
Cornstarch needs a full boil (bubbles breaking surface) to reach maximum thickening power.
Serve over steamed jasmine rice with steamed broccoli florets. Spoon the thick pan glaze generously over both.
Cut the chicken thighs into bite-sized nuggets before tossing in the sweet glaze.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Reheat in a covered skillet over medium-low heat with 1 tbsp water for 4 minutes until bubbling.