Instant Pot Teriyaki Chicken Thighs

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recipe by Kathleen Phillips

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 4 ratings

This 5 ingredient recipe (not counting water) will be one of the easiest Instant Pot recipes you’ll find-and one of the yummiest! Serve it with rice because it’s saucy!

Inspired by:

recipe updated Feb 4, 2020


  • Scallion icon
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Chicken thighs icon
    Chicken thighs
    4 (772g)
  • Water icon
    1.75 cups (420ml)
  • Sesame teriyaki wok sauce icon
    Sesame teriyaki wok sauce
    1 cup (240g)
  • Cornstarch icon
    1.5 tbsp (12g)
  • Water icon
    1 tbsp (15ml)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Inner pot
  • kCook icon Plate

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add vegetable oil to the inner pot
  3. Heat - 1 min
  4. Add chicken thighs to the inner pot
  5. Cook each side until browned - approx 4 min
  6. Remove chicken to a plate
  7. Add water to the inner pot
  8. Deglaze with a wooden spoon
  9. Return chicken to inner pot
  10. Add water and sesame teriyaki wok sauce to the inner pot
  11. Cancel - Sauté
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, High, 8 min
  14. Cancel - Keep warm
  15. Quick release
  16. Transfer chicken to plate
  17. Heat - Sauté, Normal
  18. Add cornstarch and water to a clean small bowl
  19. Mix with teaspoon until smooth
  20. When sauce bubbles, pour the slurry into the sauce
  21. Stir immediately until thickened - approx 30 sec
  22. Pour sauce over chicken
  23. Garnish with scallion
  24. Serve immediately
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