Bone-In chicken thighs are the way to go with this easy instant pot teriyaki chicken thighs recipe. Coated in a homemade teriyaki sauce means they are loaded with flavor and ready in just minutes!
An electric pressure is irreplaceable when it comes to tender roasts and making amazing bone-in chicken thighs super tender. I love to remove the skin and then just throw them in the Instant pot with a sauce and let them cook. The result? Amazingly flavorful chicken that is tender, juicy, and perfect for an easy weeknight dinner.
These Instant pot teriyaki chicken thighs use the same sauce as my keto Teriyaki chicken recipe, Teriyaki chicken legs, teriyaki salmon, and teriyaki pork tenderloin. It is so good and so easy to make!
Ingredients needed
This section explains how to choose the best ingredients for this instant pot teriyaki chicken thighs recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
8 Bone in chicken thighs, skin removed
¼ Cup Soy sauce or Tamari - use Tamara for gluten free.
3 Tablespoons brown sugar (use Swerve for sugar free)
1 Clove Garlic, minced
1 teaspoon grated ginger
½ Cup water
Pro tip:
- The skin is super easy to remove from the chicken thighs.
How to make instant pot teriyaki chicken thighs
This section explains how to make this electric pressure cooker teriyaki chicken thighs recipe, step by step. For a full printable recipe, see the recipe card below.
In a small mixing bowl, combine soy sauce, brown sugar, garlic and ginger. Stir to combine and set aside.
Add chicken thigh to bottom of instant pot, add teriyaki sauce to top of chicken thighs. Seal the lid and pressure cook on high for ten minutes.
When the instant pot is finished cooking, do a ten minute natural pressure release, then release the rest of the pressure with a quick release.
Remove teriyaki chicken from the pot and serve.
Serving suggestions
- Keto Cauliflower Mac and Cheese
- Keto Asian Chopped Salad
- Cheesy Air Fryer Asparagus
- Keto Green Beans with Bacon
Instant Pot Teriyaki Chicken Thighs
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Ingredients
- 8 Bone in chicken thighs, skin removed
- ¼ Cup Soy sauce or Tamari
- 3 Tablespoons brown sugar (use Swerve for sugar free)
- 1 Clove Garlic, minced
- 1 teaspoon grated ginger
- ½ Cup water
Instructions
- In a small mixing bowl, combine soy sauce, brown sugar, garlic and ginger. Stir to combine and set aside.
- Add chicken thigh to bottom of instant pot, add teriyaki sauce to top of chicken thighs. Seal the lid and pressure cook on high for ten minutes.
- When the instant pot is finished cooking, do a ten minute natural pressure release, then release the rest of the pressure with a quick release.
- Remove teriyaki chicken from the pot and serve.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Bette Marley says
Easy and delicious! Served with riced cauliflower and a salad.