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For this dish, you will need a few key items. Here’s what to gather: - 1.5 pounds boneless, skinless chicken thighs - 1/2 cup soy sauce (low sodium for health) - 1/4 cup honey - 1/4 cup brown sugar - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 2 tablespoons water - 1 tablespoon rice vinegar These ingredients come together to create a savory and sweet sauce that makes the chicken shine. Once your chicken is ready, garnish it for a pop of color and flavor. Use: - 2 green onions, sliced - Sesame seeds These simple garnishes add a fresh touch and a bit of crunch. Feel free to mix things up! You can try: - Chicken breasts instead of thighs - Maple syrup instead of honey for a different sweetness - Add crushed red pepper for heat - Use a splash of orange juice for a fruity twist These alternatives let you tailor the dish to your taste. For the full recipe, check out the detailed instructions. To start, gather your ingredients. In a mixing bowl, add the soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar. Mix well until the sugar dissolves. This marinade gives the chicken a sweet and salty flavor that makes it special. Next, place the chicken thighs in the Instant Pot. Pour the teriyaki marinade over the chicken, making sure each piece is coated. Secure the lid tightly. Set the Instant Pot to the Poultry setting or manual high pressure for 10 minutes. When the timer goes off, let it sit for 5 minutes to release pressure naturally, then do a quick release for any remaining pressure. Carefully remove the chicken and set it on a plate. Now, turn the Instant Pot to Sauté mode. In a small bowl, mix the cornstarch and water to make a slurry. Pour this mixture into the pot and stir to thicken the sauce. Cook for 2-3 minutes until it bubbles. Return the chicken to the pot and toss it in the thickened sauce. Serve the teriyaki chicken over steamed rice. Garnish with sliced green onions and sesame seeds for a nice touch. For the full recipe, check out the details! To make your teriyaki chicken taste great, start with good ingredients. Use fresh garlic and ginger for the best flavor. Low-sodium soy sauce helps control saltiness. Combine the marinade well, so the flavors mix. Let the chicken soak in the marinade for at least 30 minutes before cooking. This step helps the chicken absorb the yummy flavors. One mistake is not sealing the Instant Pot correctly. Always ensure the lid is locked. If you forget to do this, the chicken won't cook properly. Another common error is overcooking the chicken. Cook for exactly 10 minutes. If you cook it too long, the chicken may turn dry. Lastly, don't skip the natural release of pressure. This step keeps the chicken juicy. To keep your chicken tender, choose thighs over breasts. Thighs have more fat, which adds flavor and moisture. Also, avoid cooking from frozen. Always thaw your chicken first. If you want even more tenderness, you can pound the chicken lightly before marinating. This breaks down some fibers, making it softer. Follow these tips for the best teriyaki chicken experience. For the complete process, check the Full Recipe. {{image_2}} You can swap chicken with other proteins. Try using pork, beef, or shrimp. Each option changes the dish but keeps the great teriyaki taste. Pork works well with the sweet sauce. Beef gives a hearty flavor. Shrimp cooks fast and adds a nice touch. Just adjust cooking times based on what you choose. For a vegetarian or vegan version, use tofu or tempeh. Both soak up flavors well. Press the tofu before cooking to remove extra water. This helps it absorb the teriyaki sauce better. You can also use seitan for a meat-like texture. This way, you keep the dish tasty and plant-based. You can boost the flavor in fun ways. Add red pepper flakes for heat. This gives a spicy kick that balances the sweetness. For a fruity twist, mix in pineapple chunks or orange zest. These add freshness and brightness. Experiment with flavors that excite you and fit your taste buds. You can find more ideas in the Full Recipe. After you enjoy your teriyaki chicken, you might have some left. To store it, place the chicken in an airtight container. Make sure to include the sauce to keep it moist. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you’re ready to eat the leftover teriyaki chicken, I suggest reheating it gently. You can use the microwave or stovetop. If using a microwave, cover the dish to keep moisture in. Heat in short bursts, stirring often. On the stovetop, warm it in a pan over low heat. Add a splash of water if the sauce is too thick. Freezing is a great option if you want to save your teriyaki chicken for later. Place the chicken and sauce in a freezer-safe bag. Make sure to remove as much air as possible. It can stay frozen for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. After thawing, reheat it well before serving. For more details on making this dish, check the Full Recipe. It takes about 30 minutes to cook Instant Pot Teriyaki Chicken. This includes prep time and cooking. You will need 10 minutes on high pressure. After that, let the pressure release naturally for 5 minutes. This method helps keep the chicken tender and juicy. Yes, you can use frozen chicken thighs. Just add a few extra minutes to the cook time. If you set the Instant Pot for 12 minutes instead of 10, the chicken will cook well. Make sure to check that the internal temperature reaches 165°F for safety. Teriyaki Chicken pairs well with many sides. Here are some tasty options: - Steamed rice - Stir-fried vegetables - Fried rice - Noodles - Salad These sides balance the flavors and make a complete meal. Yes, you can make Teriyaki Chicken on the stovetop. Use a large skillet or pot. Cook the chicken over medium heat, turning it often. It will take about 20-25 minutes. You can follow the same marinade steps in a mixing bowl. For the sauce, simmer until it thickens. This version is just as tasty! This blog covered everything you need for Instant Pot Teriyaki Chicken. We looked at main and garnish ingredients, plus options to customize your dish. I provided clear steps for making the marinade, cooking the chicken, and thickening the sauce. Tips helped enhance flavor and avoid mistakes. Variations showed protein swaps and tasty flavor boosts. Lastly, I shared ways to store and reheat your chicken. With this knowledge, you can make a great meal that suits your taste. Enjoy your time in the kitchen!

Instant Pot Teriyaki Chicken

Discover the deliciousness of Teriyaki Chicken Delight with this easy Instant Pot recipe! Made with tender chicken thighs and a flavorful marinade of soy sauce, honey, and ginger, this dish takes just 30 minutes to prepare. Perfect for a quick weeknight dinner, serve it over steamed rice and garnish with green onions and sesame seeds. Click through to explore the full recipe and elevate your meal today!
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Ingredients
  

1.5 pounds boneless, skinless chicken thighs

1/2 cup soy sauce (use low sodium for a healthier option)

1/4 cup honey

1/4 cup brown sugar

3 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon rice vinegar

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Steamed rice (for serving)

Instructions
 

Begin by preparing the marinade. In a mixing bowl, combine the soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar. Stir well until the sugar is dissolved.

    Place the chicken thighs in the Instant Pot, and pour the teriyaki marinade over them, ensuring they are well coated.

      Securely close the lid of the Instant Pot and set it to the Poultry setting or manual high pressure for 10 minutes.

        Once the cooking time is complete, allow a natural release of pressure for 5 minutes, then carefully perform a quick release for any remaining pressure.

          Remove the chicken thighs from the pot and set them aside on a plate. Turn the Instant Pot to the Sauté mode.

            In a small bowl, mix the cornstarch and water to create a slurry. Pour this into the pot and stir well to thicken the sauce. Cook for 2-3 minutes until bubbling and thick.

              Return the chicken to the pot, tossing it in the thickened teriyaki sauce to coat evenly.

                Serve the teriyaki chicken over steamed rice and garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and presentation.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4