Instant Pot Spicy Teriyaki Chicken Thighs Recipes

INSTANT POT® TERIYAKI CHICKEN THIGHS

Instant Pot® Teriyaki Chicken Thighs image

This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!

Provided by Diana71

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken thighs
½ cup brown sugar
½ cup soy sauce
¼ cup honey
¼ cup apple cider vinegar
1 (1/2 inch) piece fresh ginger, grated
2 cloves garlic, minced
2 tablespoons cold water
1 tablespoon cornstarch

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 40.3 g, Cholesterol 71.6 mg, Fat 15.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1876 mg, Sugar 35.6 g

INSTANT POT® SWEET AND SPICY CHICKEN THIGHS

Instant Pot® Sweet and Spicy Chicken Thighs image

An easy weeknight meal that's ready in about 30 minutes. The sticky sauce is delicious and goes great over stir-fry veggies, lo mein noodles, or rice.

Provided by RainbowJewels

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup chicken broth
¼ cup soy sauce
¼ cup honey
4 cloves garlic, minced
½ teaspoon red pepper flakes
freshly ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon water
2 teaspoons cornstarch

Steps:

Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot®). Add chicken thighs and turn to coat with the sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken thighs and set aside, keeping them warm.
Select Saute function. Stir together water and cornstarch in a small bowl and add slurry to Instant Pot®. Cook and stir until sauce has thickened and reduced, about 5 minutes. Return chicken thighs to the sauce and toss to coat.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 21.4 g, Cholesterol 106.5 mg, Fat 17.8 g, Fiber 0.4 g, Protein 30 g, SaturatedFat 5 g, Sodium 1096.5 mg, Sugar 17.8 g

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