Description
A quick and easy recipe for delicious teriyaki chicken made in the Instant Pot, perfect for family dinners and meal prep.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Mix together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Place the chicken thighs in the Instant Pot and pour the teriyaki sauce over them, ensuring they are well coated.
- Seal the lid of the Instant Pot and set it to cook on high pressure for 10 minutes.
- Once the cooking time is complete, perform a quick release of pressure carefully.
- Remove the chicken from the pot and shred it with two forks if you desire a pulled chicken texture.
- Turn the Instant Pot to sauté mode. In a small bowl, mix the cornstarch with water to create a slurry, then add it to the pot. Stir and cook until the sauce thickens to your desired consistency.
- Serve the chicken over rice or quinoa, drizzling it with the thickened sauce, and top it with sesame seeds and sliced green onions for a delightful crunch.
Notes
For added flavor, marinate the chicken thighs overnight in the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 9g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 100mg