Chicken Teriyaki


  • 1/4 cup canola oil
  • 2-3 lbs boneless skinless chicken thighs
  • 1 cup teriyaki sauce
  • 1/2 cup barbecue sauce
  • 2 tsp liquid smoke mesquite
  • 1/2 cup crushed pineapple
  • 1/4 cup Water
  • Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
  • Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
  • Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.
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