Get ready to transform your weeknight dinner with this mouthwatering Honey Teriyaki Chicken that's so incredibly delicious, you'll want to ditch takeout forever! In just 25 minutes, you'll create a Japanese-inspired masterpiece that's bursting with sweet, savory flavors and cooked to absolute perfection. Whether you're a busy home cook or a culinary enthusiast, this Instant Pot recipe promises restaurant-quality results with minimal effort and maximum taste.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water
- Sesame seeds for garnish
Instructions
- Begin by preparing all your ingredients. Gather 1 lb of chicken thighs, 1/4 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, 2 cloves of garlic (minced), 1 teaspoon of grated ginger, 1 tablespoon of cornstarch, and 2 tablespoons of water. Set aside sesame seeds for garnish.
- Turn on your Instant Pot and set it to the 'Sauté' function. Allow it to heat up for a few minutes. Once hot, add the chicken thighs to the pot.
- Sear the chicken thighs for about 2-3 minutes on each side until they are lightly browned. This step adds flavor, but the chicken does not need to be cooked through at this stage.
- While the chicken is searing, in a separate bowl, mix together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir until well combined.
- Once the chicken is browned, pour the honey-soy mixture over the chicken in the Instant Pot. Ensure that the chicken is well coated with the sauce.
- Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Select the 'Pressure Cook' or 'Manual' function and set the timer for 10 minutes.
- While the chicken is cooking, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Stir until smooth and set aside.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining steam.
- Open the lid and remove the chicken thighs from the pot. Place them on a cutting board and let them rest for a few minutes before slicing.
- To thicken the sauce, turn the Instant Pot back to the 'Sauté' function. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens, stirring continuously.
- Slice the chicken thighs into bite-sized pieces and return them to the pot, stirring to coat them in the thickened sauce.
- Serve the Honey Teriyaki Chicken over rice or noodles, and garnish with sesame seeds for added flavor and presentation.
Tips
- Choose the Right Chicken: Opt for boneless, skinless chicken thighs for the most tender and flavorful results. They have more fat content, which keeps the meat juicy during pressure cooking.
- Searing is Key: Don't skip the searing step! Those golden-brown edges add incredible depth of flavor to your dish.
- Cornstarch Slurry Trick: Make sure to mix your cornstarch and water thoroughly to avoid lumps in your sauce. This ensures a smooth, glossy finish.
- Natural Pressure Release: Allow a 5-minute natural release before manually releasing remaining steam to keep the chicken tender and moist.
- Garnish Generously: Sprinkle extra sesame seeds and consider adding some chopped green onions for a fresh, vibrant touch.
- Meal Prep Friendly: This recipe stores beautifully in the refrigerator for 3-4 days, making it perfect for lunch prep or quick leftovers.
Nutrition Facts
Calories: 254kcal
Carbohydrates: 22g
Protein: 16g
Fat: 12g
Saturated Fat: g
Cholesterol: 60mg
