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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Place they instant pot on sauté mode and melt the butter. When butter is melted, add cubes chicken and garlic. Cook for 4 minutes to brown the outside.
2
Cancel sauté mode, add spices, honey, and soy sauce. Cook on high pressure for 5 minutes. When finished, release pressure manually
3
While simmering, whisk in the cornstarch mixture slowly.
4
Place over your roll of choice.
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Tips & Tricks (5)
- Sear Before Pressure Cooking 🔥Use the Instant Pot's sauté function to brown chicken thighs for 3-4 minutes per side before pressure cooking to develop a flavorful crust and lock in juices.
- Cornstarch Slurry for Perfect Glaze ✨Mix cornstarch with a small amount of cold water to create a slurry and stir it in during the last 2 minutes of cooking on sauté mode for a restaurant-quality glossy teriyaki sauce.
- Ginger Paste Timing Matters 🫚Add fresh ginger paste in the last minute of pressure cooking rather than at the start to preserve its bright, pungent flavor that makes teriyaki distinctive.
- Quick Release for Tender Chicken 💨Use quick pressure release immediately after cooking chicken thighs to prevent overcooking and maintain moisture; they only need 8-10 minutes under pressure.
- Toast Your Sandwich Bread 🍞Lightly butter and toast your sandwich bread before assembly to prevent sogginess from the teriyaki sauce while adding textural contrast and warmth.
Recipe Facts
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Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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