Servings : 4
1/2 cup low-sodium soy sauce
1/2 cup honey
3 tablespoons rice vinegar
2 tablespoons water
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1/2 teaspoon crushed red pepper flakes, optional
2 1/2 pounds boneless skinless chicken thighs (about 8 pieces)
3 tablespoons cornstarch
3 tablespoons cold water
- In a medium bowl or large measuring cup, whisk together the soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes. Place the chicken thighs in the bottom of the pressure cooker insert, pouring a little bit of sauce between the layers and the rest over the top.
- Seal the lid of the Instant Pot according to the owner’s manual and cook on HIGH pressure for 10 minutes.
- Visit Instant Pot Teriyaki Chicken Recipe @ www.fivehearthome.com for full instructions.