Step 1

Cut the chicken thighs and set them aside.

Step 2

Whisk the teriyaki sauce ingredients in a bowl.

Step 3

Add the chicken to the sauce and stir through to coat.

Step 4

Set up the Instant Pot. Add ½ cup of chicken stock or water to the bottom.

Step 5

Add the chicken and all the marinade. Spread the pieces evenly.

Step 6

Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH. The Instant Pot should take about 5-7 minutes to come to pressure. Once cooked, natural release the pressure for 5-10 minutes and then quick release the remaining steam. Then, open the lid.

Step 7

Prepare the sides in the meantime. You can cook the rice ahead of time (also in the IP) and boil or steam broccoli or make a simple cabbage salad.

Step 8

Once the timer is done, open the lid.

Step 9

Add the additional tablespoon of sugar and press the Saute function (Normal mode) and allow the sauce to come to a boil. Cook on simmer, stirring frequently until half of the liquid has evaporated and the sauce has thickened quite a bit.

Step 10

Note: Taste the sauce to make sure sugar and salt are balanced, you can add a little more soy sauce or salt or sugar as needed. If it feels like it needs a little more acidity, you add a tiny splash of rice wine vinegar or lemon juice.

Step 11

Finish with a teaspoon of butter (for shine and richness) and if needed to thicken the sauce further, make a flour and water slurry and stir it into the sauce right at the end. Press Cancel to stop the Saute function.

Step 12

Optional: To make a slurry, whisk the cornstarch with 2 tablespoons of water until smooth.

Step 13

Garnish with diced green onions and sesame seeds.