These are some of the most incredible Instant Pot spicy teriyaki chicken thighs I’ve ever made in my pressure cooker! Moist chicken with a thick sweet and spicy homemade teriyaki sauce you and your kids will love. Healthy dinner loaded with lots of flavor and made in less than 15 minutes!
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. (originally published 5/17)
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
- Hoisin sauce
- Brown sugar
- Cornstarch – thickener
- Sriracha – can leave out if you don’t want it spicy at all
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?
These are some of the most incredible Instant Pot spicy teriyaki chicken thighs I've ever made in my pressure cooker! Moist chicken with a thick sweet and spicy homemade teriyaki sauce you and your kids will love. Healthy dinner loaded with lots of flavor and made in less than 15 minutes!
- 6 chicken thighs (skinless, I use bone in)
- 1 onion
- 1/2 c chicken broth
- 1/2 c soy sauce
- 1 tbsp garlic minced
- 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/lightly browned.
Add your diced (or large pcs) of onion. Turn Instant Pot off.
In a bowl whisk together all other ingredients, (but only use 1 tbsp of cornstarch right now). Remaining 4 tbsp of cornstarch will be used at the end once the chicken is done to thicken sauce.
Pour sauce over chicken and onions in your Instant Pot.
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, set Instant Pot to saute, and whisk 4 tbsp of cornstarch into your liquid.
Allow to bubble for 2-3 minutes so it can thicken, whisk in a bit more if you want it thicker.
Turn off, will thicken as it sits too. Put chicken back into liquid to coat outside.
Serve over rice with a drizzle of more spicy teriyaki sauce and diced chives if desired on top.
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