Instant Pot Teriyaki Chicken Thighs: A Quick & Flavorful Meal

Are you looking for a delicious and easy weeknight meal? Look no further than these Instant Pot Teriyaki Chicken Thighs! This recipe is incredibly simple to make, requires minimal ingredients, and delivers tender, juicy chicken coated in a flavorful teriyaki sauce. The Instant Pot makes the chicken fall-off-the-bone tender in a fraction of the time compared to traditional cooking methods. Say goodbye to dry, overcooked chicken and hello to a new family favorite!

Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot significantly reduces cooking time. You can have dinner on the table in under an hour.
* **Flavorful:** The homemade teriyaki sauce is a perfect blend of sweet, savory, and tangy flavors that complement the chicken perfectly.
* **Tender and Juicy:** The pressure cooking method ensures that the chicken thighs are incredibly tender and moist.
* **Versatile:** Serve it over rice, noodles, or quinoa with your favorite vegetables for a complete and satisfying meal.
* **Minimal Effort:** The Instant Pot does most of the work, leaving you with more time to relax or focus on other tasks.

Ingredients You’ll Need

* **Chicken Thighs:** Bone-in, skin-on chicken thighs are recommended for the most flavorful and tender results. However, boneless, skinless thighs can be used, but the cooking time may need to be adjusted.
* **Soy Sauce:** Use low-sodium soy sauce to control the saltiness of the dish. You can also use tamari or coconut aminos for a gluten-free option.
* **Honey:** Honey adds sweetness and helps to thicken the teriyaki sauce. Maple syrup can be used as a substitute.
* **Rice Vinegar:** Rice vinegar provides a tangy flavor that balances the sweetness of the honey.
* **Garlic:** Freshly minced garlic adds a pungent and aromatic flavor to the sauce.
* **Ginger:** Freshly grated ginger adds a warm and spicy note to the sauce.
* **Sesame Oil:** Sesame oil adds a nutty and aromatic flavor to the sauce. A little goes a long way!
* **Cornstarch:** Cornstarch is used to thicken the teriyaki sauce.
* **Water:** Used to create the cornstarch slurry and to add liquid to the Instant Pot for pressure cooking.
* **Sesame Seeds (Optional):** For garnish.
* **Green Onions (Optional):** For garnish.

Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot will work for this recipe.
* **Measuring Cups and Spoons:** For accurate measurement of ingredients.
* **Mixing Bowl:** For preparing the teriyaki sauce.
* **Whisk:** For combining the sauce ingredients.
* **Tongs:** For handling the chicken thighs.
* **Serving Dish:** For serving the finished dish.

Detailed Step-by-Step Instructions

Here’s how to make these delicious Instant Pot Teriyaki Chicken Thighs:

**Step 1: Prepare the Teriyaki Sauce**

In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix well until all ingredients are combined. Set aside.

**Step 2: Prepare the Chicken Thighs**

Pat the chicken thighs dry with paper towels. This helps to achieve a better sear, even though searing is optional in this recipe. If using bone-in, skin-on thighs, you can leave the skin on for added flavor and crispiness. If using boneless, skinless thighs, no preparation is needed.

**Step 3: Sear the Chicken Thighs (Optional)**

This step is optional but recommended for added flavor and visual appeal. Turn on the Instant Pot to the “Saute” function. Add a tablespoon of oil to the pot. Once the oil is hot, carefully place the chicken thighs in the pot, skin-side down (if using skin-on thighs). Sear for 2-3 minutes per side, or until golden brown. Remove the chicken thighs from the Instant Pot and set aside.

**Step 4: Add Sauce and Chicken to the Instant Pot**

Pour half of the prepared teriyaki sauce into the Instant Pot. Place the chicken thighs on top of the sauce, ensuring they are evenly distributed. Pour the remaining teriyaki sauce over the chicken thighs.

**Step 5: Pressure Cook the Chicken**

Close the Instant Pot lid and make sure the steam release valve is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes for bone-in, skin-on thighs, and 6 minutes for boneless, skinless thighs. The Instant Pot will take some time to come to pressure.

**Step 6: Natural Pressure Release (NPR)**

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully release any remaining pressure by moving the steam release valve to the “Venting” position.

**Step 7: Thicken the Sauce**

Carefully remove the chicken thighs from the Instant Pot and set aside. Press the “Saute” button again. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the sauce in the Instant Pot. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.

**Step 8: Serve**

Return the chicken thighs to the Instant Pot and coat them with the thickened teriyaki sauce. Garnish with sesame seeds and sliced green onions, if desired. Serve hot over rice, noodles, or quinoa with your favorite vegetables.

Cooking Time Adjustments

* **Bone-in, Skin-on Chicken Thighs:** 8 minutes pressure cooking time with a 10-minute natural pressure release.
* **Boneless, Skinless Chicken Thighs:** 6 minutes pressure cooking time with a 10-minute natural pressure release.
* **Frozen Chicken Thighs:** Increase the cooking time by 50%. For example, bone-in, skin-on frozen chicken thighs would require 12 minutes of pressure cooking time (8 minutes + 50% of 8 minutes = 12 minutes). It is always recommended to thaw chicken before cooking for best results and even cooking.

Tips for Success

* **Don’t Overcrowd the Instant Pot:** Overcrowding the Instant Pot can prevent it from coming to pressure properly and can result in unevenly cooked chicken. Cook in batches if necessary.
* **Use Low-Sodium Soy Sauce:** To control the saltiness of the dish, use low-sodium soy sauce. You can always add more salt to taste if needed.
* **Adjust the Sweetness:** If you prefer a less sweet sauce, reduce the amount of honey or maple syrup. You can also add a squeeze of lemon juice or a splash of rice vinegar to balance the sweetness.
* **Adjust the Thickness of the Sauce:** If the sauce is too thin, add more cornstarch slurry. If the sauce is too thick, add a little water or chicken broth.
* **Sear for Added Flavor:** While searing the chicken is optional, it adds a nice depth of flavor and visual appeal to the dish. Don’t skip this step if you have the time.
* **Natural Pressure Release is Key:** Allowing the Instant Pot to naturally release pressure for 10 minutes helps to prevent the chicken from drying out.
* **Shredded Chicken Option:** For shredded teriyaki chicken, simply shred the cooked chicken thighs with two forks after removing them from the Instant Pot. Return the shredded chicken to the sauce and toss to coat.

Serving Suggestions

These Instant Pot Teriyaki Chicken Thighs are incredibly versatile and can be served in a variety of ways:

* **Over Rice:** Serve over steamed white rice, brown rice, or jasmine rice.
* **Over Noodles:** Serve over your favorite noodles, such as udon, soba, or ramen noodles.
* **With Quinoa:** Serve over quinoa for a healthier and protein-packed meal.
* **With Vegetables:** Serve with steamed broccoli, green beans, carrots, or bok choy.
* **In Lettuce Wraps:** Serve the shredded teriyaki chicken in lettuce wraps for a light and refreshing meal.
* **In Bowls:** Create teriyaki chicken bowls with rice, vegetables, and your favorite toppings.

Variations and Substitutions

* **Gluten-Free:** Use tamari or coconut aminos instead of soy sauce.
* **Spicy:** Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce.
* **Pineapple Teriyaki:** Add a can of crushed pineapple to the teriyaki sauce for a tropical twist.
* **Orange Teriyaki:** Add orange zest and orange juice to the teriyaki sauce for a citrusy flavor.
* **Chicken Breasts:** You can substitute chicken breasts for chicken thighs, but the cooking time may need to be adjusted. Reduce the cooking time to 4-5 minutes for boneless, skinless chicken breasts.
* **Turkey Thighs:** Substitute chicken thighs with turkey thighs. The cooking time should remain the same.
* **Vegetarian Option:** Try using firm tofu or tempeh instead of chicken for a vegetarian version of this recipe. Cut the tofu or tempeh into cubes and follow the same cooking instructions.

Make Ahead and Storage Instructions

**Make Ahead:** You can prepare the teriyaki sauce ahead of time and store it in the refrigerator for up to 3 days. You can also marinate the chicken thighs in the teriyaki sauce for up to 24 hours before cooking. This will help to infuse the chicken with even more flavor.

**Storage:** Store leftover Instant Pot Teriyaki Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

**Freezing:** You can freeze leftover Instant Pot Teriyaki Chicken Thighs for up to 2-3 months. Allow the chicken to cool completely before transferring it to a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on serving size and ingredients)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams

*Please note that nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

Recipe Card

Here’s a printable recipe card for your convenience:

**Instant Pot Teriyaki Chicken Thighs**

**Yields:** 4-6 servings
**Prep time:** 10 minutes
**Cook time:** 25-35 minutes

**Ingredients:**

* 6-8 bone-in, skin-on chicken thighs (or boneless, skinless)
* 1/2 cup low-sodium soy sauce
* 1/4 cup honey
* 2 tablespoons rice vinegar
* 2 cloves garlic, minced
* 1 tablespoon ginger, grated
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch
* 2 tablespoons water
* Sesame seeds, for garnish (optional)
* Green onions, sliced, for garnish (optional)

**Instructions:**

1. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
2. Pat chicken thighs dry. Sear in Instant Pot (optional). Remove and set aside.
3. Pour half of the teriyaki sauce into the Instant Pot. Place chicken thighs on top, then pour remaining sauce over them.
4. Close the Instant Pot lid and set the steam release valve to “Sealing”.
5. Cook on “Manual” or “Pressure Cook” for 8 minutes (bone-in, skin-on) or 6 minutes (boneless, skinless).
6. Allow a 10-minute natural pressure release, then manually release any remaining pressure.
7. Remove chicken and set aside. Turn Instant Pot to “Saute”.
8. Whisk cornstarch and water to create a slurry. Pour into the sauce in the Instant Pot.
9. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
10. Return chicken to the Instant Pot and coat with the sauce.
11. Garnish with sesame seeds and green onions, if desired. Serve over rice, noodles, or quinoa.

Enjoy your delicious and easy Instant Pot Teriyaki Chicken Thighs!