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- 2 lbs boneless, skinless chicken thighs - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 3 tablespoons sesame oil - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated The main stars of this dish are the chicken thighs and the sauce. Chicken thighs stay juicy and tender when cooked. The sauce is a blend of salty, sweet, and tangy flavors that makes this dish shine. - 1 teaspoon red pepper flakes (for spice) - Sesame seeds for garnish - Sliced green onions for garnish You can add red pepper flakes if you like a bit of heat. Garnishing with sesame seeds and green onions adds color and flavor. - Cooked jasmine rice - Steamed vegetables like broccoli or snap peas I recommend serving this teriyaki chicken over a bed of fluffy jasmine rice. Adding vegetables on the side makes the meal colorful and healthy. Enjoy the mix of flavors and textures! {{ingredient_image_1}} Start by trimming any extra fat from the chicken thighs. Make sure they are even and clean. After that, pat the chicken dry with paper towels. This step helps the chicken brown better later. Next, let's make the tasty sauce. In a medium mixing bowl, whisk together these ingredients: - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 3 tablespoons sesame oil - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon red pepper flakes (optional for spice) Mix these well until combined. This sauce gives the chicken its sweet and savory flavor. Now, we cook the chicken. Turn on the Instant Pot and select the 'Sauté' function. Once it is hot, add a drizzle of sesame oil. Place the chicken thighs in the pot and brown them for 2-3 minutes on each side. This adds flavor. After browning, pour the teriyaki sauce over the chicken. Close the lid and make sure the vent is sealed. Set the Instant Pot to 'Manual' high pressure for 10 minutes. This cooks the chicken quickly and keeps it juicy. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, switch to a quick release to let out the rest of the steam. Now, we need to thicken the sauce. Remove the chicken from the pot and set it aside on a cutting board. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Turn the Instant Pot back to 'Sauté' and stir in the cornstarch slurry. Let it cook for a couple of minutes until the sauce thickens. This will make the sauce cling to the chicken. Finally, shred the chicken using two forks. Return the shredded chicken to the pot and mix well with the sauce. Serve the teriyaki chicken over a bed of cooked jasmine rice. For a nice touch, garnish with sesame seeds and sliced green onions. This adds color and flavor to your dish. Enjoy your meal! - Ensuring juicy chicken: Always use boneless, skinless chicken thighs. They stay moist and tender. Pat them dry before cooking to help with browning. This step adds flavor. - Flavor variations: You can add a splash of orange juice for a citrus twist. Pineapple juice works well too. For an extra kick, add more red pepper flakes. - Making ahead: You can prepare the sauce in advance. Store it in the fridge for up to three days. This saves time on cooking day. - Freezing suggestions: Cooked teriyaki chicken freezes well. Just let it cool down first. Use airtight containers to keep it fresh. Thaw in the fridge overnight before reheating. - Garnishing options: Top your dish with sesame seeds and sliced green onions. This adds a nice crunch and color. You can also sprinkle some chopped cilantro for freshness. - Pairing with side dishes: Serve teriyaki chicken over jasmine rice. Steamed broccoli or snap peas make great sides. They add texture and balance to your meal. Pro Tips Marinate for More Flavor: If you have time, marinate the chicken in the teriyaki sauce for at least 30 minutes or up to overnight in the refrigerator. This will deepen the flavors. Adjust the Sweetness: Feel free to adjust the amount of honey based on your preference for sweetness. You can also substitute brown sugar for a different flavor profile. Use Fresh Ingredients: Always opt for fresh garlic and ginger for the best flavor. Store-bought versions may lack the potent flavors that fresh ingredients provide. Serve with Variety: Try serving the teriyaki chicken with different sides like quinoa or stir-fried vegetables to mix things up. It’s versatile and pairs well with many dishes! {{image_2}} You can easily switch out chicken thighs for chicken breasts. Chicken breasts cook faster, so adjust the cooking time to about 8 minutes. You can also use pork, beef, or shrimp. Each protein brings its own flavor. If you want a plant-based option, try tofu. Press and cube the tofu, then sauté it to add texture before cooking. For gluten-free options, choose tamari instead of soy sauce. Tamari gives you that same rich taste without the gluten. If you want a low-calorie dish, use less honey or a sugar substitute. You can also cut back on sesame oil. These swaps keep the dish tasty while fitting your diet. Adding vegetables can boost flavor and nutrition. Try bell peppers, snap peas, or broccoli. Just chop them and throw them in during the last few minutes of cook time. You can also explore spices like garlic powder or five-spice powder for a twist. A little heat from red pepper flakes can also make it lively. Experiment to find what you love! After you make the teriyaki chicken, let it cool down. Store leftovers in an airtight container in the fridge. They can last up to four days. When you want to eat it again, reheat it gently. You can use a microwave or a skillet on low heat. Add a splash of water if it seems dry. You can freeze the teriyaki chicken if you want to save it for later. Place the cooled chicken in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. It will stay good for about three months. When you're ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. In the fridge, teriyaki chicken lasts about four days. If it smells bad or looks odd, throw it away. Always check for signs of spoilage, like a sticky texture or off color. If you see any of these signs, it's best to discard it. Cooking teriyaki chicken in an Instant Pot takes about 10 minutes under high pressure. Add an extra 5 minutes for natural pressure release. This quick method makes dinner easy and fast. Yes, you can use frozen chicken! Just add a few extra minutes to the cooking time. Make sure to separate the pieces if they are stuck together. This keeps the chicken juicy and tender. If you need a honey substitute, use maple syrup or agave syrup. You can also try brown sugar mixed with a bit of water. These options will provide sweetness without losing flavor. To make teriyaki sauce, mix together: - 1/2 cup low-sodium soy sauce - 1/4 cup honey (or a substitute) - 1/4 cup rice vinegar - 3 tablespoons sesame oil - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated This simple blend gives you a rich and tasty sauce. Yes, you can add vegetables! Sliced bell peppers, broccoli, or snap peas work well. Just layer them on top of the chicken before cooking. This adds color and nutrients to your meal. To wrap up, making teriyaki chicken in an Instant Pot is simple and rewarding. You learned about key ingredients like chicken thighs and sauce components. I shared preparation tips, step-by-step instructions, and meal prep advice. You can even customize flavors with variations. Remember, storing and reheating your leftovers properly keeps them tasty. With these tips, you can enjoy great meals anytime. Try it out and enjoy the flavors of homemade teriyaki chicken!

Savory Instant Pot Teriyaki Chicken

A delicious and easy teriyaki chicken recipe made in the Instant Pot, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 0.25 cup rice vinegar
  • 3 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon red pepper flakes (optional for spice)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • none Sesame seeds for garnish
  • none Sliced green onions for garnish
  • none Cooked jasmine rice for serving

Instructions
 

  • Prep the Chicken: Start by trimming any excess fat from the chicken thighs and patting them dry with paper towels.
  • Make the Sauce: In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
  • Sauté the Chicken: Turn on the Instant Pot and select the 'Sauté' function. Once hot, add a drizzle of sesame oil and the chicken thighs. Brown the chicken on each side for about 2-3 minutes.
  • Pressure Cook: Pour the teriyaki sauce over the chicken in the pot. Close the lid, ensuring the vent is sealed, and set the Instant Pot to 'Manual' high pressure for 10 minutes.
  • Release Pressure: When the cooking time is up, allow for a natural release of pressure for 5 minutes, then carefully switch to a quick release to let out the rest of the steam.
  • Thicken the Sauce: Remove the chicken from the pot and set it aside on a cutting board. In a small bowl, mix the cornstarch and water to create a slurry. Turn the Instant Pot back to 'Sauté' and stir in the slurry. Let it cook for a couple of minutes until the sauce thickens.
  • Shred the Chicken: Once the sauce is thickened, shred the chicken thighs using two forks and return them to the pot, mixing well to coat the chicken with the sauce.
  • Serve: Serve the teriyaki chicken over a bed of cooked jasmine rice. Garnish with sesame seeds and sliced green onions for a fresh touch.

Notes

Serve in bowls, and add a side of steamed broccoli or snap peas for a colorful, healthy addition!
Keyword chicken, instant pot, quick meal, teriyaki