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Instant Pot Teriyaki Chicken Recipe

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  • Author: Jaden Christner
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Instant Pot
  • Cuisine: Japanese

Description

Experience the perfect blend of sweet and savory flavors with this easy Instant Pot Teriyaki Chicken. This quick weeknight meal delivers authentic Japanese-inspired taste with minimal effort and maximum flavor.

 

Ingredients

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

Instructions

  1. Prepare the chicken: Add chicken breast to the Instant Pot.
  2. Place the chicken breasts in an even layer at the bottom of the Instant Pot insert. This ensures even cooking and proper absorption of the teriyaki flavors.
  3. Make the teriyaki sauce: In a medium-sized bowl whisk together 1 ½ cups water, soy sauce, honey, rice vinegar, mirin rice wine, garlic, and ginger. Add this teriyaki sauce to the Instant Pot.
  4. Thoroughly combine all sauce ingredients until the honey is fully dissolved. Pour the mixture over the chicken, making sure all pieces are coated with the sauce.
  5. Seal the Instant Pot: Make sure that the release valve is in the “Sealing” position.
  6. Verify the sealing ring is properly in place before closing to ensure the Instant Pot builds proper pressure.
  7. Lock the lid: Place the lid on the Instant Pot, turn and lock.
  8. Ensure the lid is securely locked in place by turning it until you hear it click into position.
  9. Set cooking time: Press the “Manual” button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the “+” or “-” buttons.
  10. It will take about 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
  11. Wait for cooking cycle: Once the display indicates “On” and begins the countdown at “10”, the Instant Pot will beep when the cycle is complete.
  12. Allow the Instant Pot to complete its cooking cycle without interruption for optimal tenderness.
  13. Release pressure: Cover the steam release handle with a towel to avoid splattering. Carefully quick-release the pressure by sliding the steam release handle to the “Venting” position, releasing all of the steam until the float valve drops down.
  14. The towel will protect your hands and kitchen from hot steam. Keep your face and body away from the valve during this process.
  15. Open the lid: Carefully open the lid. Press the “Keep Warm/Cancel” button.
  16. Lift the lid away from you to allow remaining steam to escape safely.
  17. Rest the chicken: Remove chicken and transfer to a clean plate, rest 5 to 10 minutes before slicing.
  18. Resting allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
  19. Prepare cornstarch slurry: In a small bowl whisk together the cornstarch and ¼ cup of water to make a slurry.
  20. Mix until completely smooth with no lumps to ensure your sauce thickens properly.
  21. Thicken the sauce: Press “saute” on the “more” setting.
  22. The higher heat will help the sauce reduce and thicken more quickly.
  23. Add the slurry: Once the teriyaki sauce begins to rapidly simmer, gradually add in the cornstarch slurry, constantly whisking.
  24. Adding the slurry gradually while whisking prevents lumps from forming in your sauce.
  25. Cook until thickened: Cook and whisk the sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.
  26. The sauce should reach a glossy, smooth consistency that will perfectly coat the chicken.
  27. Serve: Slice chicken, drizzle teriyaki sauce on top and garnish with green onions and sesame seeds.
  28. Arrange the sliced chicken on plates or a serving platter before adding the sauce and garnishes for an appealing presentation.

Notes

  • Serve teriyaki chicken with jasmine rice, brown rice, cauliflower rice, or broccoli rice.
  • Chicken thighs can be substituted for chicken breasts for a more tender, juicy result.
  • If substituting cornstarch for arrowroot powder, use 3 1/2 tablespoons of arrowroot powder mixed with 1/4 cup water.
  • For meal prep, store in airtight containers in the refrigerator for up to 4 days.
  • The sauce can be made thicker or thinner by adjusting the amount of cornstarch.
  • For a spicy version, add 1-2 teaspoons of red pepper flakes to the sauce.
  • MAKE IT PALEO: Use coconut aminos instead of soy sauce. Omit the rice wine. Use arrowroot powder instead of cornstarch. Substitute pure maple syrup instead of honey.
  • MAKE IT GLUTEN-FREE: Use coconut aminos or gluten-free tamari instead of soy sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 425g
  • Sugar: 37g
  • Sodium: 2300mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 51g
  • Cholesterol: 145mg

Find it online: https://yummyhere.com/instant-pot-teriyaki-chicken-recipe/