Homechicken Instant Pot Teriyaki Adobo Chicken Thighs

Instant Pot Teriyaki Adobo Chicken Thighs

Posted in : chicken, dinner, easy, food, Instant Pot, quick, teriyaki on by : Jeanette Rueb Tags: , , , , ,

After raving about hers for months, my mom surprised me with an Instant Pot for my birthday! Now, in addition to slow cooker meals and regular-cooker meals, you can expect to see some pressure cooker meals on Apartment Eats! My first adventure was a delicious dinner that took a different take on teriyaki. You can make everything in the pressure cooker, but I decided to divide and conquer because I had my own plans (I figured, I’d read the owner’s manual and therefore I definitely knew what I was doing…).

1 cup White rice
1 cup Water

2 1/2 pounds Chicken thighs
1/2 tsp Ground pepper
1 Yellow onion, sliced
1/2 cup Soy sauce (I prefer low sodium)
1/3 cup Rice wine vinegar
6 cloves Garlic, minced
1 tsp Cayenne
1/2 tsp Paprika
1/4 tsp Oregano
3 Bay leaves
Green onions (garnish)
Toasted sesame seeds (garnish)

In your instant pot, combine the rice and the water (add more rice if you want, it’s just a 1:1 ratio). Seal and cook for four minutes. While that’s cooking, take a large nonstick skillet and place it over medium-high heat. Pepper both sides of the chicken thighs and cook them for a couple of minutes on each side while the rice cooks. Slice up the onions and set them aside. In a bowl, mix the soy sauce, vinegar, garlic, cayenne, paprika, and oregano.

Place the rice in a bowl and cover it with a pot lid, setting it aside for later. Clean out your pot and get ready to fill it again. Layer the sliced onions on the bottom and place the chicken thighs on top. Pour the sauce over the top and toss in the bay leaves. Seal the cooker and set the timer to cook for 10 minutes. After the ten minutes is up, release the pressure but DO NOT turn off the heat. Switch to saute mode and boil for about 17 more minutes to let the sauce thicken.

Serve over rice and garnish with green onions and toasted sesame seeds!

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