Instant Pot Chicken Teriyaki
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 mins
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Additional Time
10 mins
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Total Time
21 mins
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Servings
3 servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Chicken Teriyaki
Description
The Instant Pot Chicken Teriyaki marinates chicken breasts in a savory mixture including soy sauce (both liquid and paste), honey, rice vinegar, mirin, red chili flakes, and minced garlic. The combination imparts a balance of sweet, tangy, and spicy flavors. Cooking under pressure for six minutes ensures the chicken is cooked thoroughly while absorbing the sauce flavors.
After pressure cooking, the chicken is removed and shredded or sliced, and the sauce is thickened by sautéing it with a slurry of cornstarch and water. This step creates a glossy, rich teriyaki sauce that clings to the chicken. Serving the chicken and sauce over steamed rice and alongside vegetables completes the dish.
The recipe notes that the spice level can be adjusted by reducing chili flakes, and soy sauce paste can be substituted with extra soy sauce and honey. It was tested in a 6-quart Instant Pot model, emphasizing sufficient liquid is needed for pressure. The sauce thickens further as it cools, allowing adjustment of thickness during cooking.
Ingredients
- 1 cup water or chicken/vegetable stock
- 1/4 cup soy sauce low sodium
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1 tbsp mirin
- 1/2 tbsp soy sauce paste form
- 1 tbsp red chili flakes or ½ tbsp if you don't want it too spicy
- 4-6 cloves garlic minced
- 2 large chicken breast
- 1 tbsp cornstarch
To serve
- rice
- vegetables steamed
Instructions
- In your Instant Pot add your water or stock, soy sauce, honey, red chili flakes, rice vinegar, mirin, soy sauce paste, and garlic. Mix it throughly.
- Add in your chicken breast to the Instant Pot.
- Put your Instant Pot lid on and turn the knob to seal and press your pressure/manual button. Set it for 6 minutes then let it NPR (Natural Pressure Release) for 10 minutes before QR (Quick Release).
- Remove the chicken to shred.
- Press the sauté button on your Instant Pot, add in a cornstarch slurry, and let the sauce cook down a little (1 tbsp water, 1 tbsp cornstarch) and to thicken it your sauce. 1-2 minutes is enough as the sauce continues to thicken as it cools.
- Serve with your side of choice and garnish if you wish.
Notes
- This recipe was tested using a 6-quart Instant Pot; ensure there is adequate liquid in your pressure cooker for proper cooking.
- If soy sauce paste is unavailable, replace with extra soy sauce and a bit more honey for sweetness.
- Adjust the red chili flakes to reduce or increase spiciness; halving the amount lowers the heat.
- The sauce continues to thicken as it cools, so avoid over-thickening during sautéing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 3servings | |
| Calories | 390kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 4g | 6% |
| Cholesterol | 96mg | 32% |
| Sodium | 973mg | 41% |
| Potassium | 693mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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