Instant Pot® Teriyaki Chicken Thighs

Name: Instant Pot® Teriyaki Chicken Thighs
Total time: 55
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 skinless, boneless chicken thighs; 0.5 cup brown sugar; 0.5 cup soy sauce; 0.25 cup honey; 0.25 cup apple cider vinegar; 1 (1/2 inch) piece fresh ginger, grated; 2 cloves garlic, minced; 2 tablespoons cold water; 1 tablespoon cornstarch

Recipe by Diana71 from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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4 skinless, boneless chicken thighs
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0.5 cup brown sugar
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0.5 cup soy sauce
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0.25 cup honey

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0.25 cup apple cider vinegar
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1 (1/2 inch) piece fresh ginger, grated
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2 cloves garlic, minced
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2 tablespoons cold water
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1 tablespoon cornstarch

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Stir 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. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.