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vegetal or canola oil
boneless, skinless chicken thighs
green onion (, sliced)
Sesame seeds (, for garnish (optional))
low sodium soy sauce
garlic (, minced)
fresh grated ginger
honey ((see notes))
Combine teriyaki sauce ingredients in a mixing bowl. Set aside.
Heat the Instant Pot in sauté mode, adjust to “more”. Add oil and brown the chicken, about 2 -3 minutes per side. When the chicken is browned press “cancel”.
Add the teriyaki sauce to the pot; mix to combine.
Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there.
Sprinkle with sliced green onions and sesame seeds, if desired. Serve with rice or quinoa.
Elaine Sanchez • 2021-01-11