Instant Pot Teriyaki Chicken
This instant
Teriyaki chicken in the pot licks your fingers, it's delicious, fast and easy!
With a teriyaki sauce made from scratch and only 8 minutes in the Instant Pot,
this chicken will be outrageously tender!
INGREDIENTS
- 1/2 cup honey
- 4 cloves garlic, minced
- 3 tablespoons rice vinegar
- 2 tablespoons minced fresh ginger
- 1/2 cup low-sodium soy sauce
- 2 tablespoons water
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 1/2 pounds boneless skinless chicken thighs (about 8 pieces)
INSTRUCTIONS
First, In
medium bowl or large measuring cup, whisk together soy sauce, honey, rice
vinegar, water, garlic, ginger and red pepper flakes. Place the chicken legs at
the bottom of the pressure cooker insert, pouring a little sauce between the
layers and the rest over them.
Then, Close
the Instant Pot lid according to the user manual and cook at high pressure for
10 minutes.
When the
timer is finished, let the pressure relax naturally for 5 minutes, then purge
carefully to relieve the remaining pressure (see the owner's manual for more
specific instructions).
Open the
lid, remove the chicken legs on a plate and set the Instant Pot to JUMP. In a
small bowl, whisk together cornstarch and water until completely dissolved.
Once the sauce begins to bubble, slowly pour the cornstarch slurry while
whisking the sauce. Boil and cook for a minute or two, stirring occasionally
until the sauce is thick. Cancel the JUMP function and add the chicken to the
sauce. Serve sauce with chicken legs on rice or shred chicken legs in sauce. Happy Coking Time.
