Instant Pot Teriyaki Chicken
Total time50 min
Prep time10 min
Cook time30 min
4.7(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the sauce
- ¼ cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup water
For the chicken
- 2 lbs boneless, skinless chicken thighs (about 8 thighs)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the slurry
- 1 tbsp cornstarch
- 1 tbsp cold water
For serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, ginger, and water until the honey is fully dissolved.
- 2
Season the chicken thighs on both sides with the kosher salt and black pepper, then arrange them in a single layer in the Instant Pot insert.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!