Instant Pot Teriyaki Chicken
INSTANT POT chicken teriyaki is a quick and easy way to enjoy a restaurant-style chicken dinner with basic ingredients. This recipe needs no marination and can be made within 30 minutes.
Servings 4
Ingredients
Ingredients
- lb 500 gm Boneless chicken thighs or breasts cut into bite-size pieces.
- ½ cup low-sodium chicken stock
- 2 teaspoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon butter
Teriyaki Sauce
- ½ cup light soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 large garlic cloves minced
- 1 teaspoon minced ginger
- 2 tablespoon honey
- 1 tablespoon brown sugar
For Serving
- Chopped green onions
- Toasted sesame seeds
- Cooked rice
- Steamed broccoli or simple cabbage salad
Instructions
Instructions
- In a medium bowl mix all the ingredients mentioned under Teriyaki sauce.
- Add the chicken to the sauce and stir to coat.
- Set the instant pot on SAUTE function, Add ½ cup of chicken stock.
- Add the chicken and all the marinade, and spread the pieces evenly.
- Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in the SEALING position).
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes then quick release pressure by manually moving the valve from the SEALING to the VENTING position.
- Open the lid carefully and select the CANCEL button.
- Combine cornstarch and water.
- Select the SAUTE button and stir in the flour mixture and let it simmer for 3 minutes. Until the sauce thickens. Finish with adding a teaspoon of butter (for shine and smoothness).
- Once done CANCEL the SAUTE button.
- Serve with Rice and broccoli, sprinkled with sesame seeds and chopped green onions.