Instant Pot Chicken Teriyaki
This Instant Pot Teriyaki Chicken is a dump and go meal with no chopping or prep work needed. Sweet homemade sauce and tender chicken thighs every time!
Ingredients
- 3 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ½ cup teriyaki sauce/marinade
- ⅔ cup brown sugar
- 2-3 cloves garlic minced
- 1 tablespoon dried onion flakes
- ½ teaspoon ground ginger or ½" chunk of fresh, peeled and chopped ginger
- 2-3 tablespoon cornstarch
- sesame seeds for garnish (optional)
- sliced green onions for garnish (optional)
Instructions
- Place all ingredients except for cornstarch and garnish in Instant Pot.
- Set Instant pot to manual mode for 8 minutes.
- After the instant pot cycle completes, release steam through the valve. Remove cooked chicken to a serving bowl.
- Add a couple tablespoons of water to the cornstarch and stir until dissolved and smooth to make a slurry.
- Set the Instant Pot to Saute. Whisk the cornstarch mixture into the sauce and bring to a simmer.
- Whisk and cook sauce until it thickens and has simmered for 2-3 minutes.
- Pour sauce over the chicken and garnish with sesame seeds and green onions.
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Notes
For added color and flavor, place the cooked chicken on a heated grill for just a minute or so on each side while you are making the sauce.
This recipe can be made in the crockpot by cooking on high for 3-4 hours or on low for 6-7 hours. Thicken sauce on the stovetop using the cornstarch slurry method before serving.
Nutrition
Calories: 411kcal | Carbohydrates: 32g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 2209mg | Potassium: 697mg | Fiber: 1g | Sugar: 28g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg
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