The most incredible Instant Pot spicy teriyaki chicken thighs! Moist chicken with a thick sweet and spicy sauce you’ll love. Amazing pressure cooker recipe.
Ok so I have created a lot of new Instant Pot recipes here on The Typical Mom since I got my favorite 7 in 1 pressure cooker appliance but these Instant Pot spicy teriyaki chicken thighs came out SO amazing I am still talking about them! You know every once and a while you come up with something you can actually pat yourself on the back for because it is just so amazing, well this is one of them! I made Instant Pot teriyaki chicken a while back using bottled teriyaki sauce but this time I wanted to see if I could come up with a sauce of my own that had some spice to it, I will share that recipe below.
This is what you will need to make Instant Pot spicy teriyaki chicken thighs:
- Instant Pot or pressure cooker
- Chicken thighs (skinless, mine had bones and it was fine)
- Ingredients for spicy teriyaki sauce (shown below)
Cooking the chicken in the spicy sauce allows it to marinate and soak up all the flavors while it cooks in your pressure cooker so it’s way better than just pouring it on top. You can adjust the heat to your liking too. I do not like a lot of spicy foods but this one is just right and my kids loved it too.
Looking for more easy Instant Pot chicken recipes like these Instant Pot chicken thighs?
- 6 chicken thighs (skinless, bone in is fine)
- 1 onion
- 1/2 c chicken broth
- 1/2 c soy sauce
- 1 tbsp minced garlic
- 4 tbsp brown sugar (heaping tbsp)
- 3 tbsp Sriracha (more or less depending on how spicy you want it, I've used up to 1/4 c.)
- 5 tbsp cornstarch (total, some during cooking other when chicken is removed)
- 1/4 c hoisin sauce
Remove skin from chicken thighs
Turn your Instant Pot to saute, low
Pour a few tbsp of olive oil in and set your chicken breasts inside
Cook just so outside of thighs are cooked
Add your diced (or large pcs) of onion
Mix together all other ingredients, (but only 1 tbsp cornstarch) leaving 4 tbsp of cornstarch to be used at the end once the chicken is done
Pour sauce over chicken and onions
Put lid on Instant Pot, close steam valve, and set to manual, pressure, high, for 14 minutes.
When done move steam valve just slightly to slowly release steam, then lift lid carefully
Remove chicken and add 4 tbsp of cornstarch to liquid and turn your Instant Pot to saute
Whisk in cornstarch and allow to bubble for 2-3 minutes so it can thicken
Turn off, will thicken as it sits too
Serve chicken over rice with a drizzle of more spicy teriyaki sauce
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