Instant Pot Teriyaki Chicken Thighs Recipe

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.

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.

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes. Unlock and remove the lid.

Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.

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.