Pressure Cooker, Instant Pot, Honey Teriyaki Chicken



  • 6-8 chicken thighs
  • 2 tablespoons vegetable or canola oil

Honey Teriyaki Marinade:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons ginger powder
  • 2 tablespoons honey
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon corn starch

Optional Garnishes: Sliced green onions, sesame seeds, fresh herbs


  1. Start by mixing all of the marinade ingredients together in a small bowl, mix well, and then set aside.

  2. Then in your Instant Pot, add the vegetable oil, then press the saute' button. Wait a minute, just enough time to get the oil hot.  Then add the chicken thighs (be careful not to crowd, I did 4 at a time) brown on each side about 3 minutes, and then flip them.

  3. When both sides are browned, pour the marinade over the chicken breasts and then add your lid. Make sure that the vent is on "sealing."

  4. Set the manual high pressure for 20 minutes. When the time is done, let it naturally release.

  5. When the pin drops and all of the pressure is released, open up the lid, and remove the chicken thighs. Plate them, and then you can boil down the sauce, by using the saute' function, until it thickens. But remember to stir it, otherwise, it will burn. Spoon, some sauce over the chicken.

  6. Plate, serve and enjoy!