Teriyaki Chicken Thighs

INSTRUCTIONS

1. Push the Sauté button on a 6- or 8-quart Instant Pot®. After about 3 minutes, the pot should be very hot. Add the oil and wait 1 minute until the oil is also very hot. Add the chicken thighs (keep them rolled up, not flat) and cook for about 4 minutes on each side, or until browned.
2. Remove the chicken thighs and set them on a plate (I like using paper plates for easier cleanup). Add 1/4 cup of water to the pot and use a wooden spoon to deglaze the pot, scraping up the browned bits from the bottom.
3. Return the chicken thighs to the pot, then add the remaining 1 1/2 cups of water and the teriyaki marinade.
4. Place the lid on the Instant Pot® and turn to seal. Double-check that the silicone ring is properly in place inside the lid. Turn the pressure valve to Sealing, not Venting.
5. Push the Pressure Cook or Manual button. Set the time to 8 minutes. It will take about 8 minutes to come up to pressure, then the Instant Pot® will beep and start counting down from 8 minutes. Once the cooking time is up, the pot will beep again.
6. At this point, you have two options: you can either push the pressure valve to Venting for a quick release, or let the pressure release naturally. The natural release will take about 12 minutes, and the pressure pin will drop, signaling that you can safely open the lid. If you’re working with very large chicken thighs, the natural release might be a better option, but I found that the thighs were tender with both methods.
7. Remove the chicken thighs to a serving plate or place them on top of cooked rice.
8. Push the Sauté button again. In a small cup, mix the cornstarch with 1 tablespoon of water. When the sauce in the pot starts to bubble, stir in the cornstarch mixture until slightly thickened, about 30 seconds.
9. Pour the teriyaki sauce over the chicken thighs and garnish with green onions if desired. Enjoy!