Instant Pot Teriyaki Chicken

By Lori

4 Person

30 Minutes

360 Calories

Ready to eat in 30 minutes or less, Instant Pot teriyaki chicken made with tender pieces of white meat simmered in a flavorful Japanese-inspired sauce.

Ingredients

1/2 tsp. sesame seeds
2 tbsp. green onion, (6g) thinly sliced
3 tbsp. cornstarch, (30g)
2 tsp. minced ginger, (8g)
1 tbsp. minced garlic, (10g)
2 tbsp. mirin rice wine, (30ml) optional
2 tbsp. rice vinegar, (30ml)
3/4 cup honey, (178ml)
2/3 cup soy sauce , (158ml)
1 3/4 cups water, (420ml) divided
2 pounds boneless skinless chicken breast, (908g) 4 pieces

Method

01

Add chicken breast to the instant pot.
02

In a medium-sized bowl whisk together 1 1/2 cups water, soy sauce, honey, rice vinegar, mirin rice wine, garlic, and ginger.
03

Add teriyaki sauce to the instant pot.
04

Make sure that the release valve is in the "Sealing" position.
05

Place the lid on the Instant Pot, turn and lock the lid.
06

Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons.
07

It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
08

Once the display indicates "On" and begins the countdown at "10", the Instant Pot will beep when the cycle is complete.
09

Cover the steam release handle with a towel to avoid splattering. Carefully quick release the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
10

Carefully open the lid. Press the "Keep Warm/ Cancel" button.
11

Remove chicken and transfer to a clean plate, rest 5 to 10 minutes before slicing.
12

In a small bowl whisk together the cornstarch and 1/4 cup of water to make a slurry.
13

Press "saute" on the "more" setting.
14

Once the teriyaki sauce begins to rapidly simmer, gradually add in the cornstarch slurry, constantly whisking.
15

Cook and whisk the sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.
16

Slice chicken, drizzle teriyaki sauce on top and garnish with green onions and sesame seeds.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Instant Pot Teriyaki Chicken

4.8

( By Lori )

Ready to eat in 30 minutes or less, Instant Pot teriyaki chicken made with tender pieces of white meat simmered in a flavorful Japanese-inspired sauce.

01 Information

Grade easy
Serving 4 servings
Calorie 360 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/2 tsp. sesame seeds

2 tbsp. green onion, (6g) thinly sliced

3 tbsp. cornstarch, (30g)

2 tsp. minced ginger, (8g)

1 tbsp. minced garlic, (10g)

2 tbsp. mirin rice wine, (30ml) optional

2 tbsp. rice vinegar, (30ml)

3/4 cup honey, (178ml)

2/3 cup soy sauce , (158ml)

1 3/4 cups water, (420ml) divided

2 pounds boneless skinless chicken breast, (908g) 4 pieces

03 Method

Step 1

Add chicken breast to the instant pot.

Step 2

In a medium-sized bowl whisk together 1 1/2 cups water, soy sauce, honey, rice vinegar, mirin rice wine, garlic, and ginger.

Step 3

Add teriyaki sauce to the instant pot.

Step 4

Make sure that the release valve is in the "Sealing" position.

Step 5

Place the lid on the Instant Pot, turn and lock the lid.

Step 6

Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" buttons.

Step 7

It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.

Step 8

Once the display indicates "On" and begins the countdown at "10", the Instant Pot will beep when the cycle is complete.

Step 9

Cover the steam release handle with a towel to avoid splattering. Carefully quick release the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.

Step 10

Carefully open the lid. Press the "Keep Warm/ Cancel" button.

Step 11

Remove chicken and transfer to a clean plate, rest 5 to 10 minutes before slicing.

Step 12

In a small bowl whisk together the cornstarch and 1/4 cup of water to make a slurry.

Step 13

Press "saute" on the "more" setting.

Step 14

Once the teriyaki sauce begins to rapidly simmer, gradually add in the cornstarch slurry, constantly whisking.

Step 15

Cook and whisk the sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.