This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!
Ingredients
- olive oil: 1 Tbsp
- skinless, boneless chicken thighs: 4 piece
- brown sugar: 0.5 cup
- soy sauce: 0.5 cup
- honey: 0.25 cup
- apple cider vinegar: 0.25 cup
- ginger: 1 piece (1/2 inch piece, grated, fresh)
- garlic: 2 clove (minced)
- water: 2 Tbsp (cold)
- cornstarch: 1 Tbsp
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
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Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
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Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
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Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
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Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.
