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 (about 13.8 g)
  • Chicken thighs icon
    Chicken thighs
    4 (about 772 g)
  • Water icon
    ¼ cup (about 60 g)
  • Sesame teriyaki wok sauce icon
    Sesame teriyaki wok sauce
    1 cup (about 240 g)
  • Cornstarch icon
    1 ½ tbsp (about 12.15 g)
  • Water icon
    1 tbsp (about 15 g)


  • 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. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 8 min
  13. Release pressure -
  14. Transfer chicken to plate
  15. Heat - Sauté, Normal
  16. Add cornstarch and water to a clean small bowl
  17. Mix with teaspoon until smooth
  18. When sauce bubbles, pour the slurry into the sauce
  19. Stir immediately until thickened - approx 30 sec
  20. Pour sauce over chicken
  21. Garnish with scallion
  22. Serve immediately
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