Try this Instant Pot Teriyaki Thighs recipe, or contribute your own.
Suggest a better descriptionSource: Dessert for Two
Make homemade teriyaki sauce whisking together the soy sauce, brown sugar, rice wine vinegar, garlic, ginger and sesame oil.
Turn on instant pot, drizzle in the oil and add the prepared chicken thighs and pour the teriyaki mixture over the chicken.
Close the lid ad se the valve to seal and press "pressure cook" - toggle to High pressure and set for 5 minutes.
When the timer goes off, let the pressure release naturally for 5 minutes.
Meantime, whisk the cornstarch with 1 tablespoon of water until smooth.
Open instant pot and stir contents, add the cornstarch mixture and stir to throughly combine.
Press "off" then "sauté and set the timer for 5 minutes, let the mixture come to a bubble to let the cornstarch thicken the sauce. You'll know it's done when the sauce becomes thick and glossy and coats the chicken.
Serve the chicken over rice and top with sesame seeds and scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1709g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2301 | ||
Calories from Fat: 1185 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.7g | 176 % | |
Saturated Fat 36.3g | 182 % | |
Monounsaturated Fat 55.3g | ||
Polyunsanturated Fat 31.2g | ||
Cholesterol 666.8mg | 205 % | |
Sodium 677.9mg | 23 % | |
Potassium 5350.8mg | 141 % | |
Total Carbohydrate 125.2g | 37 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 113.6g | ||
Protein 156.5g | 224 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2301
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