Instant Pot Teriyaki Chicken

By Ellie

4 Person

40 Minutes

0 Calories

How to make easy, healthy Instant Pot Teriyaki Chicken from scratch! Made with simple ingredients and so much better than store bought.

Ingredients

FOR SERVING:

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

3 tbsp. cornstarch — stirred together with 1/4 cup water to create a slurry
2 tbsp. minced fresh ginger
2 cloves garlic — minced
3 tbsp. brown sugar
3 tbsp. honey
3 tbsp. rice vinegar
1/3 cup water
2/3 cup low-sodium soy sauce
1 1/2 pounds boneless, skinless chicken breasts — about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)

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

Teriyaki Chicken Recipes

Instant Pot Teriyaki Chicken

4.2

( By Ellie )

How to make easy, healthy Instant Pot Teriyaki Chicken from scratch! Made with simple ingredients and so much better than store bought.

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

FOR SERVING:

Prepared brown rice, quinoa, or cauliflower rice

Toasted sesame seeds

Thinly sliced green onions

3 tbsp. cornstarch — stirred together with 1/4 cup water to create a slurry

2 tbsp. minced fresh ginger

2 cloves garlic — minced

3 tbsp. brown sugar

3 tbsp. honey

3 tbsp. rice vinegar

1/3 cup water

2/3 cup low-sodium soy sauce

1 1/2 pounds boneless, skinless chicken breasts — about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)

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