Imagine bringing the irresistible flavors of Asian cuisine right to your dinner table in just 25 minutes – without the hassle of complicated cooking techniques! This Instant Pot Teriyaki Chicken is about to become your new weeknight hero, delivering succulent, perfectly glazed chicken that will make your taste buds dance with joy. Whether you're a busy parent, a cooking novice, or a seasoned chef looking for a quick and delicious meal, this recipe promises restaurant-quality results with minimal effort.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 lbs chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Prepare the chicken thighs by patting them dry with paper towels and trimming any excess fat.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and minced ginger to create the teriyaki marinade.
- Place chicken thighs in the Instant Pot, ensuring they are in a single layer.
- Pour the teriyaki marinade over the chicken, making sure each piece is well coated.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual or Pressure Cook setting.
- Cook on high pressure for 12-15 minutes, depending on the thickness of the chicken thighs.
- Once cooking is complete, allow for a natural pressure release for 5 minutes, then do a quick release.
- Remove chicken from the Instant Pot and set aside, keeping warm.
- In a small bowl, mix cornstarch and water to create a slurry.
- Set Instant Pot to Sauté mode and add the cornstarch slurry to the remaining liquid, stirring constantly until the sauce thickens.
- Return chicken to the pot and coat with the thickened teriyaki sauce.
- Plate the chicken and garnish with sesame seeds and chopped green onions.
- Serve hot with steamed rice or your preferred side dish.
Tips
- Always pat the chicken dry before cooking to ensure the marinade adheres perfectly and helps achieve a beautiful glaze.
- Use chicken thighs for maximum flavor and tenderness – they're more forgiving in the pressure cooker and stay juicier than chicken breasts.
- Don't skip the natural pressure release for the first 5 minutes; this helps the chicken remain moist and tender.
- If you want a deeper flavor, consider marinating the chicken for 30 minutes to 2 hours before cooking.
- For a low-carb version, serve over cauliflower rice instead of traditional steamed rice.
- The cornstarch slurry is crucial for achieving that glossy, restaurant-style teriyaki sauce – make sure to whisk it thoroughly to avoid lumps.
- Garnish with fresh green onions and sesame seeds just before serving to add a pop of color and extra layer of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 180mg
