When quarantining makes you want to lose your mind, this Instant Pot Teriyaki Chicken will save the day! Super easy and yummy and perfect for even your pickiest eater, it’s sure to be a staple in your house!
Anyone else feel like you’re about to lose your mind? I get the need to stay home and quarantine. But never did I ever imagine being a cook, a mom, a housekeeper, the provider, AND a teacher. Thank goodness school is almost over and the weather in Utah is FINALLY cooperating. The kids and I have been enjoying walks and popsicles and jumping on the trampoline. And here’s something I never expected—now that I have my own yard, I actually ENJOY yard work. WTF kind of crazy universe is this?!
But if you’re feeling overwhelmed like I am and want to lock yourself in your closet and hide whenever your rugrats ask what’s for dinner, I have a solution for you. This Instant Pot Teriyaki Chicken. It’s quick, it’s easy, and it’s incredibly delicious. How delicious? Better than anything I’ve had at a restaurant. I loved it, all my kids loved it (EVEN my picky 7-year old), and all their friends loved it. In fact, many wanted seconds. It’s becoming a weekly mainstay and I’m totally okay with that. Whip it up tonight and you’ll see just how amazing it is. Happy quarantining!
P.S. If you want to use chicken breasts for this, you can. But I PROMISE the chicken thighs will render a much juicier, delicious chicken experience 🙂
- 3 lbs boneless, skinless chicken thighs
- ¾ cup sugar
- ¾ cup soy sauce
- ⅓ cup cider vinegar
- 2 garlic cloves, minced (about 2 tsp)
- ¾ tsp ground ginger
- ¼ tsp ground pepper
- 4 tsp cornstarch
- 4 tsp cold water
- Hot cooked rice
- 4-5 Green onions, sliced (optional)
- Place chicken thighs in Instant Pot.
- In a medium bowl, whisk together the sugar, soy sauce, cider vinegar, garlic, ginger, and pepper. Pour over chicken and flip chicken to coat all sides.
- Set Instant Pot to pressure cook on high for 20 minutes.
- Meanwhile, in a small bowl, stir together the cornstarch and cold water; set aside.
- When chicken is done cooking, allow the pressure to naturally release for 5 minutes, then do a manual release.
- Remove chicken from instant pot and shred using two forks.
- Set Instant Pot to saute. Stir the cornstarch mixture and add to Instant Pot. Once sauce gets to a boil, stir until slightly thickened.
- Add chicken back to Instant Pot and stir to coat with sauce. Serve over rice and sprinkle with green onions. Enjoy!
