Have you ever made Instant Pot chicken wings? They are so easy to prepare! I’m sharing a delicious Instant Pot Teriyaki Chicken Wings recipe today that you’re going to LOVE! These sweet and sticky teriyaki chicken wings are easy to make in your Instant Pot or other pressure cooker, and are perfect as a party appetizer or game day recipe! Pin this if you’re looking for a pressure cooker chicken wings recipe. I developed this pressure cooker chicken wings recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot Teriyaki Chicken Wings on Allrecipes here, or keep reading to see step-by-step photos and cooking tips (including instructions on how to make this in a traditional stovetop pressure cooker as well as an electric cooker, like an Instant Pot). You can also scroll to the end to get the full Instant Pot chicken wings recipe at the bottom of this post.
Looking for more easy Instant Pot and pressure cooker recipes like this? You’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.
What you need to make teriyaki pressure cooker chicken wings
I’ve got the full list of ingredients and instructions in the recipe card at the end of this post, but here is what you need to make these teriyaki pressure cooker wings:
- 2 pounds chicken wing pieces
- Salt and ground black pepper
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ½ cup water
- 3 tablespoons soy sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon honey
- ¼ teaspoon ground ginger
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
How to cook chicken wings in a pressure cooker
To start this Instant Pot Teriyaki Chicken Wings recipe, first you will season the chicken wings with salt and pepper, and turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Or, if you are using a stove top pressure cooker, place it over a burner on medium-high heat. Heat the sesame oil in the pot.
Next, add the chicken wings and minced garlic to the pot, sautéing until the chicken is browned (about 2 minutes a side). Hit Cancel (or turn off the burner if using a stove top pressure cooker) and transfer the chicken to a plate using tongs or a slotted spoon.
Whisk 1/2 cup of the water, soy sauce, brown sugar, honey, and ginger together in a medium bowl until smooth.
Pour the sauce into the pressure cooker pot and use a wooden spoon to loosen any browned bits from the bottom of the pot.
Return the chicken wings to the pot, then stir to coat the wings in the sauce. Close and lock the pressure cooker lid and make sure the pressure/steam release switch is set to sealing. For electric pressure cookers, select high pressure according to the manufacturer’s instructions with the timer set for 5 minutes. For stovetop pressure cookers, heat the pot over a burner on high heat, set a timer for 5 minutes after the pot has reached pressure, then reduce the heat to low. It will take 6 to 10 minutes for pressure to build before cooking time begins.
After the pressure cooking time ends electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from heat). Allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method. Unlock and remove the lid, then using tongs or a slotted spoon, carefully remove the chicken and set it aside.
Whisk together the remaining 2 tablespoons of water with the cornstarch to make a cornstarch slurry, which is used to thicken sauces.
Turn on the Instant Pot’s Sauté function again (or turn the stovetop burner up to medium-high again for manual pressure cookers) and whisk the cornstarch slurry into the sauce. Simmer until the sauce thickens (about 2 minutes). Cancel the Sauté function (for electric pressure cookers) or turn off the burner (for stove top pressure cookers).
Return the teriyaki chicken wings to the pressure cooker pot and toss them with the sauce.
These pressure cooker chicken wings are delicious on their own; no additional dipping sauces needed!
Instant Pot chicken wings are great for game day or tailgate parties!
Here’s the Instant Pot Teriyaki Chicken Wings recipe. Enjoy!
Instant Pot Teriyaki Chicken Wings
These sweet and sticky teriyaki pressure cooker chicken wings are easy to make in your Instant Pot. Perfect as a party appetizer or game day recipe!
Ingredients
- 2 pounds chicken wing pieces
- salt and ground black pepper to taste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ½ cup water
- 3 tablespoons soy sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon honey
- ¼ teaspoon ground ginger
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
Instructions
- Season the chicken wings with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function. Heat sesame oil in the pot.
- Add the chicken wings and garlic to the pot, sautéing until the chicken is browned, about 2 minutes a side. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
- In a medium bowl whisk together 1/2 cup of the water, soy sauce, brown sugar, honey, and ginger together until smooth.
- Pour the sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom.
- Return the chicken wings to the pot and stir to coat the wings in the sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. It will take 6 to 10 minutes for pressure to build before cooking time begins.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
- Remove chicken with tongs or a slotted spoon and set aside.
- Whisk together the remaining 2 tablespoons of water with the cornstarch to make a cornstarch slurry.
- Turn on Sauté function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Sauté function. Return chicken to the pot and toss with the sauce.
Like these Instant Pot chicken wings? More appetizer recipes like these pressure cooker wings:
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