Instant Pot Honey Teriyaki Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Honey Teriyaki Chicken
Description
The recipe for Instant Pot Honey Teriyaki Chicken centers on chicken cooked under pressure with a balanced sauce comprising honey, soy sauce, rice vinegar, and seasonings like garlic and ground ginger, enhanced by an optional red pepper flake heat. After cooking, the chicken is shredded and combined back with a thickened sauce made by incorporating a cornstarch slurry, providing a glossy coating. Sesame seeds and diced green onions finish the dish, adding texture and visual appeal.
Texture is key here: the pressure cooker ensures chicken is tender enough to shred easily while the sauce clings well, creating a succulent and saucy finish. The inclusion of rice vinegar adds mild acidity to balance the honey's sweetness and soy sauce's saltiness. The cornstarch thickener offers a smooth, glossy sauce that envelops the meat.
Serving this chicken over steamed or fried white rice allows the flavorful sauce to be soaked up, making it a convenient and filling meal. The recipe notes explain adjustments if using thicker frozen or thawed chicken breasts to ensure proper cooking through.
For best results, avoid overcooking chicken thicker than 1 ½ inches by pounding to an even thickness or increasing cook time if frozen. This approach maintains juiciness while achieving the tender shred needed for the final presentation.
Ingredients
- 4 chicken breast or 6 chicken thighs, see note 1, boneless skinless
- 1/2 cup soy sauce (I use low sodium)
- ½ cup water
- ⅔ cup honey
- 2 teaspoons garlic minced
- ½ cup rice vinegar
- ½ teaspoon ground ginger
- ¼-½ teaspoon red pepper flakes use ½ teaspoon for a more noticeable touch of heat, crushed
- 3 tablespoons corn starch + 3 tablespoons cold water
- 2 teaspoons sesame seeds
- green onion for topping, diced
- white rice for serving, steamed or fried rice
Instructions
- Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken.
- Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 20 minutes for frozen chicken, 10 minutes for thawed chicken.
- When pressure cooker "beeps" to signal end of cooking time, allow a natural release (aka don't do anything) until the float valve sinks.
- Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to "soup" setting. Meanwhile, shred chicken.
- Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.
- Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce.
- Garnish with chopped green onions and serve over steamed or fried rice.
Notes
- When using very thick frozen chicken breasts (over 1½ inches), increase the Instant Pot cooking time by 10 minutes.
- If using thick thawed chicken breasts, pound them to about 1 to 1½ inches thick before cooking to ensure even doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 3378mg | 141% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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