Instant Pot 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 TERIYAKI CHICKEN BOWLS RECIPE

Instant Pot Teriyaki Chicken Bowls Recipe image

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 pounds chicken breasts
1 head of broccoli, roughly chopped (or steamable bag of broccoli)
1 pound baby carrots, roughly chopped
2 cups brown rice, uncooked
2 1/2 cups chicken broth
1 bottle of your favorite teriyaki sauce
3 green onions, diced (optional garnish)
sesame seeds (optional garnish)

Steps:

Place chicken breasts in the bottom of the Instant Pot. Add carrots and rice on top. Pour chicken broth on top of everything, making sure the rice is covered in liquid.
Place lid on top and move valve to "sealing" position.
Press "MEAT/STEW" or "POULTRY" button and set timer for 20 minutes.
Steam your broccoli separately.
When Instant Pot is finished cooking, do a quick release.
Remove chicken breasts from Instant Pot and shred using 2 forks. Add chicken back to pot and mix well.
Add in your broccoli.
Divide food between 6 bowls and add desired amount of teriyaki sauce on each serving.
If desired, top each bowl with green onions and sesame seeds.

Nutrition Facts : Servingsize 1 serving, Calories 1893 kcal, Fat 68 g, SaturatedFat 19 g, Cholesterol 448 mg, Sodium 3242 mg, Carbohydrate 149 g, Sugar 30 g, Protein 161 mg

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