Instant Pot Chicken Teriyaki
A flavorful and quick dish featuring succulent chicken coated in a sweet and tangy teriyaki sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Japanese
- Diet: Gluten-Free
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce (or tamari for gluten-free option)
- 1/4 cup honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (optional)
- 1 tablespoon sesame oil
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- Cooked rice or quinoa for serving
- Steamed vegetables (like broccoli or snap peas) for serving
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Prepare the chicken by cutting it into bite-sized pieces.
- Mix the sauce by combining soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic in a bowl.
- Sauté the chicken in a heated Instant Pot with olive oil for about 5 minutes until lightly browned.
- Add the teriyaki sauce over the cooked chicken, stirring to coat evenly.
- Pressure cook for 10 minutes on high pressure, ensuring the lid is sealed.
- Release pressure using the quick release method, being cautious of the steam.
- Thicken the sauce by simmering in sauté mode for a few minutes if desired.
- Serve the chicken over rice or quinoa and garnish with sesame seeds and green onions.
Notes
Use fresh ginger and garlic for the best flavor. Adjust sweetness to taste before cooking and avoid overcrowding the Instant Pot when cooking the chicken.