Recipe: Instant Pot Teriyaki Chicken Thighs


Lately, I have been fully utilizing my instant pot. It has become one of the greatest tools in my kitchen arsenal. If you don't have an instant pot, get one!

This recipe is one of my favorite chicken meals and an easy favorite after a long day at work. It takes maybe 30 minutes from start to finish and tastes delicious. 

My favorite way to serve the chicken is with rice or steamed veggies. I suppose you could also make ramen, although that's not something I've tried since I'm gluten free. I would love to hear what you come up with. Leave me a comment below.

Lets get to it.

Course: Main Course

Servings: 4 people

Time to Make: 30 Minutes


1/2 Cup soy sauce (I like low sodium for less salt)
1/2 Cup honey

3 Tbs Rice Vinegar

4 Cloves garlic, minced

2 Tbs Minced ginger

1/2 tsp Crushed red pepper flakes

2 1/2 lbs. Boneless, skinless chicken thighs

3 Tbs Cornstarch

3 Tbs Water


1. In a small bowl, mix together Soy sauce, Honey, Rice vinegar, Garlic, Ginger and Red pepper flakes. 

2. Place chicken thighs in the bottom of the instant pot and cover with soy sauce mixture.

3. Seal the lid of the instant pot and cook on high for 10 minutes. (This is a good time to prep whatever you are having with the chicken, like rice or veggies.)

4. When the timers is done, allow the pressure to naturally release for 5 minutes, then carefully vent the rest of the pressure and remove the lid.

5. Remove the chicken from the pot to a small plate and set aside. Turn the instant pot on sauté.

6. In a small bowl, mix cornstarch and water together. Once the sauce starts bubbling, add the cornstarch slurry and whisk. Allow the sauce to thicken for about a minute.

7. Cancel the sauté function and return the chicken to the pot, covering it in the delicious sauce.

8. Serve right away over rice or steamed veggies.

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