Instant Pot Hibachi Chicken Dinner
User Reviews
5
-
Prep Time
10 mins
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Cook Time
6 mins
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Servings
4
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Calories
218 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Hibachi Chicken Dinner
Description
In this recipe, boneless skinless chicken thighs are combined with sliced carrots, chopped cabbage, and large onion pieces in an Instant Pot. A sauce made from tamari soy sauce, chicken broth, garlic, and toasted sesame oil adds savory and aromatic notes. The contents are pressure cooked briefly to maintain the texture of the vegetables and tenderness of the chicken.
After cooking, the chicken and vegetables are removed, and the cooking liquid is thickened with a cornstarch and water slurry using the sauté function to achieve a glossy sauce. The solids are returned to the pot to be coated in this thickened sauce before serving, giving the dish a cohesive flavor.
This hibachi-style dinner is convenient for an easy weekend or weeknight meal, combining protein and vegetables with Asian-inspired seasonings. It suits serving over rice or noodles and can be doubled for larger groups without extending cooking times beyond the Instant Pot's capacity limits.
Using low sodium broth or tamari is important to avoid over-salting. Vegetables chosen hold their shape after the pressure cook time. Frozen chicken should be thawed before using for even cooking. Leftovers store well refrigerated and can be portioned for meal prep.
Ingredients
- 1 lb chicken thigh diced, skinless boneless
- 2 carrot cut into 1/2 inch discs
- 3 cups cabbage roughly chopped
- 1 onion peeled and sliced into big pieces
- 1/3 cup tamari soy sauce or regular if not GF
- 1/3 cup chicken broth reduced sodium
- 1 tsp garlic minced
- 1 tsp sesame oil toasted if possible
- 2 tbsp cornstarch
Instructions
- Add chicken, carrots, cabbage, onion into the Instant Pot insert.
- Mix together soy sauce, broth, garlic, and sesame oil. Pour in the insert.
- Place the lid on, seal, select high pressure, and set to the pressure cook / manual cook setting for 4 minutes.
- Then perform a quick pressure release to release all of the pressure. At this point, you can serve as is, but it is much better if you thicken the sauce.
- Remove chicken and veggies, but leave the sauce in.
- Make cornstarch slurry by mixing 2 tbsp cornstarch and 1 tbsp water, and add it to the sauce.
- Choose the sauté setting and saute until the sauce thickens.
- Switch off and add the chicken and vegetables back in. Mix before serving.
Notes
- Use low sodium broth and tamari to control saltiness in the dish.
- Select vegetables like carrots and cabbage that maintain texture during pressure cooking.
- Defrost frozen chicken before cooking for even doneness.
- The recipe can be doubled but do not exceed the Instant Pot's max fill line.
- Cooking time excludes pressure build and release durations.
- Gluten-free version can be made by using gluten-free tamari soy sauce.
- Prepare in advance and portion leftovers for easy reheat meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1223mg | 51% |
| Potassium | 602mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5197IU | 104% |
| Vitamin C | 32mg | 36% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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