Ingredients:

  • ½ cup soy sauce
  • ¼ cup brown sugar, packed
  • ¼ cup mirin
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp vegetable oil

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, grated ginger, minced garlic, and sesame oil until the sugar is completely dissolved.
  2. Set the Instant Pot to Sauté mode and add the vegetable oil. Once shimmering, add the chicken pieces in a single layer and brown for 2–3 minutes per side until a golden-brown crust forms.
  3. Pour the teriyaki mixture over the seared chicken. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 5 minutes.
  4. Once the timer beeps, perform a Quick Release of the pressure.
  5. Remove the chicken and sauce. Set the Instant Pot back to Sauté mode. Mix the cornstarch and cold water in a small bowl to create a slurry, then stir the slurry into the simmering sauce, whisking constantly for 2–3 minutes until thick and glossy.
  6. Toss the chicken back into the glaze to coat thoroughly.