Instant Pot Teriyaki Chicken
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
2 - 4
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Calories
469 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Teriyaki Chicken
Description
The chicken thighs are marinated for twenty minutes in a balanced teriyaki sauce, incorporating classic Japanese ingredients including mirin and sake for sweetness and depth. The marinade is then boiled briefly in the Instant Pot with garlic and ginger to evaporate alcohol and develop flavor.
Chicken thighs are placed skin-side up in the pot. A steamer rack holds a bowl containing rinsed calrose rice and water above the cooking liquid. The pressure cooker simultaneously cooks both chicken and rice under high pressure, allowing the flavors from the marinade and aromatics to infuse the meat. A cornstarch slurry is used after cooking to thicken the sauce into a glossy teriyaki glaze.
This dish is served hot pairing tender, flavorful chicken with steamed rice. The careful assembly with chicken skin up helps keep the skin texture. The recipe includes detailed notes on rinsing rice, proper rice type, and importance of balancing the marinade.
Ingredients
- 6 chicken thighs (bone-in with skin)
- 4 garlic crushed, cloves
- 1 ginger very thin slice
Teriyaki Sauce:
- 4 tablespoons (60ml) soy sauce Japanese
- 4 tablespoons (60ml) mirin Japanese sweet cooking rice wine
- 4 tablespoons (60ml) sake Japanese cooking
- 1/4 teaspoon (1.25ml) sesame oil
- 2 tablespoons (28g) white sugar
Rice:
- 1 cup (250ml) water
- 1 cup (230g) Calrose rice medium grain
Thickener:
- 1 ½ tablespoon (12g) cornstarch mixed with 2 tablespoons (30ml) water
Instructions
- Marinate Chicken with Teriyaki Sauce: Mix 4 tbsp (60ml) Japanese Soy Sauce, 4 tbsp (60ml) Mirin, 4 tbsp (60ml) Sake, ¼ tsp (1.25ml) Sesame Oil, and 2 tbsp (28g) Sugar together to create Teriyaki Sauce Mixture. Taste the mixture to make sure it is balanced. Marinate the chicken thighs with Teriyaki Sauce for 20 minutes.
- Vaporize Alcohol Content in Marinade: Pour the marinade (without chicken thighs) in Instant Pot Pressure Cooker (press Sauté button and click Adjust button to Sauté More function). Add 4 crushed garlic cloves + 1 very thin slice of ginger in pressure cooker. Let the teriyaki sauce mixture come to a boil, then let it boil for 30 seconds to allow the alcohol in sake to evaporate.
- Pressure Cook Teriyaki Chicken and Rice: Add the chicken thighs in Instant Pot with the skin side up. Then, place a steamer rack in Instant Pot and carefully place a bowl with 1 cup (230g) Calrose Rice on the rack. Pour 1 cup (250ml) cold water in the bowl of rice. Ensure all the rice are soaked with water. Immediately close the lid and pressure cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.
- (Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in Instant Pot, preheat the oven to 450°F.
- Thicken Teriyaki Sauce: Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves. Turn heat to medium (Instant Pot: Press Sauté button). Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired. Mix the cornstarch with water, then mix it into the teriyaki sauce one third at a time until desired thickness.
- (Optional Flavor Enhancing Step) Apply Teriyaki Sauce and Finish in Oven: Brush the teriyaki sauce all over the chicken on both sides. Place the chicken thighs on a rack with the baking tray in the oven for 5 – 8 minutes.
- Serve: Serve immediately with rice and other side dishes.
Notes
- Do not include marinating time when timing total cooking.
- Use medium grain calrose rice for this recipe rather than short grain sushi rice.
- Rinse rice if preferred, but adjust rice-to-water ratio carefully to maintain cooking accuracy.
- Always place chicken thighs skin side up in the Instant Pot for best texture.
- Provide feedback by rating the recipe in the comments if tried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 166mg | 55% |
| Sodium | 1270mg | 53% |
| Potassium | 397mg | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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