This Instant Pot® recipe is firm for a assistant professor night or whenever you habit a short dinner!
The ingredient of Instant Pot® Teriyaki Chicken Thighs
- 1 tablespoon olive oil
- 4 skinless, boneless chicken thighs
- u00bd cup brown sugar
- u00bd cup soy sauce
- u00bc cup honey
- u00bc cup apple cider vinegar
- 1 (1/2 inch) piece open ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons Cool water
- 1 tablespoon cornstarch
The instruction how to make Instant Pot® Teriyaki Chicken Thighs
- Turn in this area a multi-functional pressure cooker (such as Instant Pot®) and choose prefer Saute function. Pour in olive oil and tender romantic until hot. build up chicken thighs and brown approaching both sides, 3 to 5 minutes per side.
- Meanwhile, count up brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade more than chicken thighs in the pot and bring to a simmer; cook for 2 minutes and grind down browned bits off bottom of pot. position off Saute mode. stuffy muggy and lock the lid.
- choose prefer high pressure according to manufacturers instructions; set timer for 10 minutes. attain 10 to 15 minutes for pressure to build.
- pardon freedom pressure using the natural-release method according to manufacturers instructions, 10 to 40 minutes. Unlock and sever the lid.
- disturb 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. position off Saute mode. Pour some of the sauce over teriyaki thighs and serve.
Nutritions of Instant Pot® Teriyaki Chicken Thighs
calories: 383.8 caloriescarbohydrateContent: 40.3 g
cholesterolContent: 71.6 mg
fatContent: 15.3 g
fiberContent: 0.4 g
proteinContent: 21.5 g
saturatedFatContent: 3.8 g
servingSize:
sodiumContent: 1876 mg
sugarContent: 35.6 g
transFatContent:
unsaturatedFatContent:
