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Export 11 ingredients for grocery delivery
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.
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