Instant Pot Teriyaki Chicken
Instant Pot Teriyaki Chicken is the perfect solution for a quick, restaurant-quality dinner made with simple ingredients. Tender, juicy chicken pieces are coated in a delicious teriyaki sauce. The sauce blends soy sauce, rice vinegar, honey’s sweetness, and a kick of garlic and ginger. The best part? No marinating is needed, and it’s ready in just 30 minutes!
Servings 4 people
Ingredients
- 1 lb boneless chicken thighs or breasts cut into bite-size pieces
- 1/2 cup low-sodium chicken stock
- 2 tsp cornstarch, mixed with 2 tablespoons of water
- 1 tsp butter
Teriyaki Sauce
- 1/2 cup light soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 3 large garlic cloves minced
- 1 tsp minced ginger
- 2 tbsp honey
- 1 tbsp brown sugar
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 using the SAUTE function. Add ½ cup of chicken stock.
- Add the chicken and marinade, spreading the pieces out evenly.
- Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. Be 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 the cornstarch and water.
- Select the SAUTE button and stir in the flour mixture. 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.
Notes
- Store the leftovers in an airtight container for 4 days in the refrigerator or freeze for about 2 months in the freezer.
- Chicken breasts or thighs will work for this recipe.
- If you don’t have low-sodium chicken stock, dilute the full-sodium stock with a little water.