Instant Pot Teriyaki Chicken

By zhanghengshuo

4 Person

30 Minutes

0 Calories

Sweet, sticky, and simple Instant Pot Teriyaki Chicken for your healthy dinner menu! This healthy chicken recipe is a wholesome twist on the ultra-appealing teriyaki chicken stir fry that was my earliest gateway into Asian food. It’s made with more natural ingredients, you can adapt it for teriyaki chicken breasts or thighs, and the teriyaki chicken sauce is just 8 ingredients, including the water (which I don’t think counts, do you?).

Ingredients

Serving

Prepared brown rice, quinoa, or cauliflower rice
Toasted sesame seeds
Thinly sliced green onions

3 tablespoons Cornstarch
2 tablespoons Minced fresh ginger
2 cloves Garlic, minced
3 tablespoons Brown sugar
3 tablespoons Honey
3 tablespoons Rice vinegar
1/3 cup Water
2/3 cup Low-sodium soy sauce
1 1/2 pounds Boneless, skinless chicken breasts

Method

01

Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
02

In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
03

Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool a few minutes. Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
04

Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
05

Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Teriyaki Chicken Recipes

Instant Pot Recipes

Easy Recipes

Instant Pot Teriyaki Chicken

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Serving

Prepared brown rice, quinoa, or cauliflower rice

Toasted sesame seeds

Thinly sliced green onions

3 tablespoons Cornstarch

2 tablespoons Minced fresh ginger

2 cloves Garlic, minced

3 tablespoons Brown sugar

3 tablespoons Honey

3 tablespoons Rice vinegar

1/3 cup Water

2/3 cup Low-sodium soy sauce

1 1/2 pounds Boneless, skinless chicken breasts

03 Method

Step 1

Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.

Step 2

In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.

Step 3

Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool a few minutes. Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.

Step 4

Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.

Step 5

Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.

04 Author