EASY Dump and Go CHICKEN Instant Pot RECIPE

Start by adding 1/2 cup of water to the Instant Pot.

Add 1/2 teaspoon of Better than Bouillon chicken base to the water.

Add 12 oz of skinless chicken thighs, cut into pieces.

Add 1 teaspoon of spicy brown mustard.

Add 1 teaspoon of honey.

Add 1 teaspoon of red wine vinegar.

Add 1 teaspoon of coarse black pepper.

Add 4 cups of teriyaki sauce without stirring.

Put the lid on the Instant Pot and set it to pressure cook on high for 3 minutes.

After 3 minutes, allow the pressure to release naturally for 10 minutes before removing the lid.

Stir the contents of the pot after removing the lid.

Change the setting to sauté on the Instant Pot.

In a bowl, mix 2 tablespoons of cornstarch with about 2 tablespoons of water until smooth.

Stir the cornstarch slurry into the pot to thicken the sauce.

Allow the sauce to simmer until it thickens, which should happen within seconds.

Serve the chicken and sauce over rice, potatoes, or plain.

Equipment Needed

Spice Level:

Allergens