Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) soy sauce (low sodium preferred)
  • 1/4 cup (60ml) mirin (Japanese sweet rice wine)
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Optional garnish: sesame seeds, sliced green onions

Instructions:

  1. Turn Instant Pot to sauté function. Add olive oil. Once heated, add chicken, salt, and pepper. Brown chicken on all sides.
  2. In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil.
  3. Pour sauce over chicken in the Instant Pot. Stir to coat.
  4. Secure the lid. Cook on HIGH pressure for 6 minutes (chicken thighs) or 5 minutes (chicken breasts).
  5. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Select sauté again. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the sauce in the Instant Pot. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  7. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately. Serve Instant Pot Teriyaki Chicken over rice.