Craving that sweet and savory teriyaki flavor but want something better than takeout? This is the recipe for you. We’re harnessing the power of the Instant Pot to make the chicken thighs unbelievably tender and juicy, then finishing them in the oven for that irresistible, crispy, golden-brown skin. Paired with sweet bell peppers and a homemade sugar-free teriyaki sauce, this dish delivers a massive flavor punch with minimal effort. It’s the perfect weeknight hero meal that tastes like a weekend treat!
Ingredients
• 2 lbs / 900g chicken thighs, skin-on
• 2 red bell peppers, sliced
• 5 garlic cloves, crushed
• 1 cup / 240ml chicken stock
• 1 tbsp / 15ml high-heat oil, like avocado oil
• For the Teriyaki Sauce
• 5 tbsp / 75ml soy sauce or tamari
• ¼ cup / 60ml rice vinegar
• 2 tbsp / 30ml toasted sesame oil
• 2 tbsp / 24g Swerve or brown sugar substitute
• 1 tsp red chili flakes
• 1 tsp kosher salt
• ½ tsp freshly ground white pepper
Instructions
1. Directions
2. Prepare the sauce by whisking together the soy sauce, rice vinegar, sesame oil, Swerve, chili flakes, salt, and white pepper in a small bowl. Set aside.2. Pat the chicken thighs completely dry with paper towels. Place them in a large bowl or Ziploc bag and pour over half of the teriyaki sauce, tossing to coat. Refrigerate and let marinate for at least 20 minutes.3. Set your Instant Pot to the ”Sauté” function on high. Add the oil to the inner pot. Once hot, add the crushed garlic and cook for 30 seconds until fragrant, then add the sliced bell peppers. Sauté for 2-3 minutes until slightly softened and remove from the pot.4. Working in batches to avoid overcrowding, place the marinated chicken thighs skin-side down in the pot. Sear for 3-4 minutes per side until golden brown. Transfer the seared chicken to a plate.5. Pour in the chicken stock to deglaze the pot, scraping up any browned bits from the bottom. Return the chicken thighs to the pot, then pour in the remaining teriyaki sauce.6. Secure the lid, set the steam release handle to ”Sealing,” and cook on high pressure for 15 minutes using the ”Manual” or ”Pressure Cook” button.7. Once the timer finishes, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam.8. While the chicken cooks, preheat your oven’s broiler on high. Line a baking sheet with parchment paper or foil.9. Carefully transfer the cooked chicken thighs to the prepared baking sheet, skin-side up. Broil for 3-5 minutes, watching closely, until the skin is bubbly and perfectly crispy. Serve immediately with the sautéed peppers and the sauce from the pot.
Nutritional Information
• Per Serving: Calories 431 | Total Fats: 19.1g | Net Carbs: 5.2g | Protein: 54.3g | Fiber: 0.8g
Pro Tips
• For the crispiest skin, pat the chicken thighs completely dry with paper towels before marinating and again before searing. Moisture is the enemy of crispiness.
• To create a rich glaze, set the Instant Pot to ”Sauté” after removing the chicken. Whisk in a slurry of 1 tablespoon of cornstarch with 2 tablespoons of cold water and simmer until the sauce thickens.
• Don’t crowd the pot when searing the chicken. Searing in batches ensures each piece gets a deep, golden-brown crust, which builds a massive layer of flavor.
• Feel free to add other vegetables! Broccoli florets or sliced onions can be quickly sautéed with the peppers for extra nutrition and texture.
FAQ
Q: How do you get the chicken skin crispy
A: The key to crispy skin is removing moisture. Pat the chicken thighs completely dry before marinating and searing. The final step of broiling them in the oven for 3-5 minutes after pressure cooking is what makes the skin bubbly and perfectly crispy.
Q: Is this teriyaki chicken recipe keto-friendly
A: Yes, this recipe is designed to be low-carb and keto-friendly. It uses Swerve, a brown sugar substitute, to create a sugar-free teriyaki sauce. Each serving contains only 5.2g of net carbs.
Q: What can I do if my teriyaki sauce is too thin
A: To create a thicker glaze, set the Instant Pot to the ‘Sauté’ function after removing the cooked chicken. Whisk in a slurry made from 1 tablespoon of cornstarch and 2 tablespoons of cold water, then simmer until the sauce thickens to your desired consistency.
Q: Can I add other vegetables to this dish
A: Absolutely. Feel free to add other quick-cooking vegetables like broccoli florets or sliced onions. You can sauté them along with the bell peppers at the beginning of the recipe for extra nutrition and texture.
