Chicken Teriyaki Recipe {Instant Pot + Slow Cooker}

SLOW COOKER METHOD:

1. Spray the inside of a slow cooker with cooking spray. Place chicken in slow cooker.
2. In a medium bowl, whisk together maple syrup, orange juice, soy sauce, rice vinegar, ginger, sesame oil, and garlic. Pour sauce over the chicken.
3. Cover and cook on LOW setting for 4-6 hours or on HIGH for 2-3 hours.
4. Remove chicken from slow cooker and place in a large bowl. Use two forks to shred the chicken or slice the meat. Cover loosely with foil to keep warm.
5. In a small bowl, whisk together 1/4 cup cold water and cornstarch.
6. Pour sauce from the slow cooker through a strainer and into a saucepan. Add the cornstarch mixture. Bring sauce to a boil and cook for 1-2 minutes, or until sauce thickens.
7. Pour sauce over the chicken, toss, and season with salt and pepper, to taste. Garnish with green onions and toasted sesame seeds.

INSTANT POT / PRESSURE COOKER METHOD:

1. Spray the inside of the Instant Pot with cooking spray. Place chicken in the pot.
2. In a medium bowl, whisk together 1 cup of water, maple syrup, orange juice, soy sauce, rice vinegar, ginger, sesame oil, and garlic. Pour sauce over the chicken.
3. Seal the release valve, place the lid on the Instant Pot, and turn to lock the lid.
4. Press the “Manual” button on high pressure, and then set the timer to 10 minutes.
5. It will take about 10 minutes for the pot to heat up and build up pressure. Once the 10-minute timer is done, quick release the pressure from the pot, sliding the steam release handle to the “Venting” position, releasing all of the steam until the float valve drops down.
6. Open the lid and press the “cancel” button.
7. Remove the chicken to a cutting board and cover loosely with foil to keep warm. Allow the meat to rest for 5-10 minutes before slicing.
8. While the chicken rests, whisk together cornstarch and ¼ cup cold water. Set the Instant Pot to “sauté.” When the sauce begins to simmer, add the cornstarch mixture and whisk to combine. Cook, whisking constantly, until the sauce thickens (about 2 minutes). Season with salt and pepper, to taste.
9. Spoon sauce over sliced or shredded chicken. Garnish with sliced green onions and sesame seeds.