4 servings | Prep in 15 mins

– 7-8 chicken thighs – 1 cup soy sauce – ½ cup honey – 1 Tablespoon minced garlic – 1 teaspoon salt – 1 teaspoon pepper – 1 teaspoon ginger paste – ¼ cup white vinegar – 2 Tablespoons butter Cornstarch thickener – 3 Tablespoons cornstarch – 3 Tablespoons water


Cube chicken thighs. Set your Instant Pot to saute mode. Melt butter, then add chicken and minced garlic. Cook to brown the outside of the chicken.


Cancel saute mode, then add salt, pepper, ginger paste, white vinegar, soy sauce, and honey. Cook on high pressure for 5 minutes and when finished, release pressure manually.


After releasing the pressure, mix together cornstarch and water in a separate bowl. Add the cornstarch mixture to the pot and slowly stir to thicken the sauce.


Serve over rice and enjoy!

Instant Pot Teriyaki Chicken

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