Ingredients

• 1 tablespoon olive oil
• 4 skinless , boneless chicken thighs
• 0.5 cups brown sugar
• 0.5 cups soy sauce
• 0.25 cups honey
• 0.25 cups apple cider vinegar
• 1 , 1/2 inch
• 2 cloves garlic , minced
• 2 tablespoons cold water
• 1 tablespoon cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
2. 2 Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
6. 6 Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

Nutrition per serving