How To Make Instant Pot® Teriyaki Chicken Thighs
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Season the chicken thighs with salt and pepper.
In the Instant Pot, combine soy sauce, honey, garlic, and ginger. Stir to combine.
Add the chicken thighs to the Instant Pot and coat them with the sauce.
Close the lid of the Instant Pot and set the valve to the sealing position.
Cook on high pressure for 10 minutes.
Once the cooking time is complete, let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
In a small bowl, whisk together cornstarch and water to create a slurry.
Remove the chicken thighs from the Instant Pot and set aside.
Select the sauté function on the Instant Pot and bring the sauce to a simmer.
Stir in the cornstarch slurry and cook until the sauce has thickened.
Return the chicken thighs to the Instant Pot and toss them in the thickened sauce.
Serve the Instant Pot Teriyaki Chicken Thighs over rice or with your favorite side dishes.
Garnish with sesame seeds and chopped green onions.
- Calories : 369kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 108mg
- Sodium : 1677mg
- Total Carbohydrates : 38g
- Dietary Fiber : 1g
- Sugar : 32g
- Protein : 34g
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