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teriyaki chicken thighs on plate with sesame seeds

Teriyaki Chicken Thighs

These Teriyaki Chicken Thighs are juicy, tender, and coated with a sweet and sticky sauce that’s irresistible. They’re cooked in an Instant Pot, so they’re easy to make and cooked to perfection. 
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 612 kcal

Ingredients
  

  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 4 chicken thighs bone-in, and skin-on
  • 2 tablespoons butter
  • 1 tbsp sesame oil
  • 1/4 cup honey sugar free maple syrup if keto
  • 1/2 cup ketchup sugar free if keto
  • 1/3 cup soy sauce
  • 1 tsp ground ginger
  • Sesame seeds optional for garnish

Instructions
 

  • In a small bowl, combine the garlic powder, onion powder, and salt.
  • Remove the chicken from the fridge, and pat dry with paper towels. Season with the seasoning mixture and set aside.
  • In your Instant Pot, heat the butter and sesame oil using the sauté function. Add the chicken thighs, and sear for 4-5 minutes until golden brown. Flip the chicken, and sear the other side for 4-5 minutes. Remove the chicken from the Instant Pot and set aside.
  • In a small bowl, stir together the honey, ketchup, soy sauce, and ginger. Pour it into the Instant Pot, and scrape the brown bits at the bottom of the pot to prevent the burn notice.
  • Press “cancel” on the Instant Pot.
  • Add the chicken back to the pot and toss in the sauce.
  • Close the lid and turn the venting knob to “sealing”. Pressure cook on high for 15 minutes.
  • Once 15 minutes is complete, allow for a 5-minute natural release. Release the pressure using the venting knob, and remove the chicken from the Instant Pot, reserving the liquid at the bottom of the pot.
  • Allow the chicken to rest for 5 minutes, then pour the sauce over the chicken, garnish with sesame seeds, and serve!

Notes

  • It’s important to sear for 4-5 minutes on each side, otherwise, the chicken does not completely cook through. If you have particularly large chicken thighs, I would recommend pressure cooking for 18 minutes.
  • Store in an airtight container for up to 3 days in the fridge. This chicken tastes amazing on its own, but it’s also great shredded over rice and on salads, too!
  • Pour the reserved liquid from the bottom of the Instant Pot over the chicken for extra flavor!
  • If you need to double this recipe, I would recommend doing so in batches to ensure properly cooked chicken.

Nutrition

Calories: 612kcalCarbohydrates: 32gProtein: 33gFat: 41gSodium: 1100mgSugar: 26g
Keyword #Instant Pot, Asian Chicken, chicken thighs
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