Instant Pot Chicken Teriyaki, made with natural ingredients and chicken breasts (can also use thighs or frozen chicken) – a full meal that can be made in under 30 minutes. Excellent meal choice if you’ve been busy doing other things, find yourself short on time, and hear those infamous words “hey babe, what do you have planned for dinner?” Ha !! I got ya covered with this dish – which can also be served over rice, cauliflower rice, or quinoa, along with a side of sautéed vegetables – my go to has been broccoli, sliced scallions, and red peppers. So yummy and ALL done in 30 minutes.
So I’ve made this dish twice – first time with the home made teriyaki sauce following the ingredient list to a T, and the other with a bottle of teriyaki sauce because I had one sitting in my pantry. Both times the meals got rave reviews from the hubs and my son – they loved it and wished I had made more for thirds (they already went back for seconds). When using a bottle of teriyaki sauce, see the ingredient list I’ve posted below the main recipe.
So grab your Instant Pot and let’s cook some teriyaki chicken … it’s what’s for dinner. Enjoy 🙂
INSTANT POT TERIYAKI CHICKEN
INGREDIENTS
- 1 1/2 pounds boneless, skinless chicken breasts – use 4 breasts
- 2/3 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 2 cloves garlic — minced
- 2 tablespoons minced fresh ginger
- 1 tbl olive oil
- 3 tablespoons cornstarch — stirred together with 1/4 cup water to create a slurry
- Sesame seeds (optional)
SERVE WITH
- sliced scallions
- slice red or green peppers
- broccoli florets
- rice, cauliflower rice, quinoa
INSTRUCTIONS
Add the oil to the instant pot bowl and then arrange the 4 chicken breasts on top.
In a bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger, and pour the sauce over the chicken.
Close and seal the Instant Pot. Set on HIGH (manual) pressure for 10 minutes OR hit the MEAT/STEW button and adjust to 10 minutes.
While this is cooking make your rice, cauliflower rice or quinoa. This is also the time to sauté the broccoli, peppers and scallions so everything’s ready at the same time the chickens done.
Once the Instant Pot is done, let the pressure release naturally for 5 minutes, then manually turn the knob to release the remaining pressure. Open the lid, turn the Instant Pot off, transfer the chicken to a cutting board and slice the breasts into bit size pieces, then cover with foil to keep warm.
Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry and whisk until smooth. Continue to cook and whisk until the sauce thickens, should only take 2 minutes.
Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve the chicken over prepared rice, drizzle the top with more sauce, and place the sautéed vegetables on the side. Sprinkle with sesame seeds (optional) and BOOM – DINNER IS DONE IN UNDER 30 MINUTES !!
Simply delicious. And if you’re really feeling adventurous – whip up some MANGO STICKY RICE for dessert. The recipe I follow is so easy and yummy – I will post this later. So give it a go and let me know how yours turned out.
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To make the chicken teriyaki dish using a Bottle Of Teriyaki Sauce, omit the soy sauce, rice vinegar, honey, and brown sugar from the original recipe and make your sauce using the following:
- 2/3 cup teriyaki sauce
- 1/3 cup water
- 2 cloves of minced garlic
- 2 tbls of ground ginger
