Instant Pot Chicken Teriyaki thighs are the easiest weeknight recipe ever. The teriyaki sauce is easily made with only a few ingredients and gluten free. Quick and easy instant pot pressure cooker dinners are the best!
Set Instant Pot to high saute and let it warm up. When hot drizzle about 1 tablespoon of sesame oil in the pot. Generously salt chicken thighs and brown on both sides, 2-3 minutes per side.
In a small bowl add all sauce ingredients (except cornstarch) and whisk well. (1 tablespoon sesame oil goes in bottom of pot and 1 goes in the sauce.)
When chicken is sauteed, pour all sauce into instant pot, set instant pot to manual and set the timer for 8 minutes. Make sure the dial is on sealed. After the 8 minutes you can either do a quick release by turning the dial to venting (with a dishtowel) or let it naturally release. Either way works fine.
Steam broccoli in a microwave safe bowl with a few tablespoons of water in the bottom.
When chicken is done remove it from the pot. Turn pot to saute, whisk the cornstarch and water together and add to the pot. Stir and cook until desired thickness. It should take only a minute or two.
Add chicken and broccoli to the pot. Give it a stir and serve with rice, cauliflower rice or quinoa.
Gluten Free Notes: In order to make this gluten free, you must use tamari, not soy sauce. Cornstarch is gluten free.