Instant Pot Teriyaki Chicken
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Unrated
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Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4
-
Calories
194 kcal
-
Course
Main Course
Instant Pot Teriyaki Chicken
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Flavorful Teriyaki Chicken that's ready in less than 30 minutes.
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Ingredients
For the Teriyaki Chicken:
- ¼ cup water 85g
- ½ cup soy sauce 132g
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon garlic minced
- 2 teaspoons ginger grated, fresh
- 1 pound chicken breast boneless, skinless and cut into 1-inch pieces, 453g
- 2 cups broccoli fresh or frozen, florets, 142g
For the cornstarch slurry:
- 2 teaspoons cornstarch
- 1 tablespoon water
For garnish:
- green onion diced, diced, aka scallions
- sesame seeds
Instructions
- In the insert of the Instant Pot, whisk together soy sauce, water, rice vinegar, brown sugar, garlic, and ginger.
- Add the cubed chicken to the sauce mixture and toss to well coat the chicken.
- Place the lid on the Instant Pot, turn valve to sealing, and set it at manual pressure/high pressure for 7 minutes.
- When done, perform a quick pressure release (QPR), then set the Instant Pot to sauté function.
- In a small bowl or mug, whisk cornstarch with a tablespoon of water to create a slurry. Pour the cornstarch slurry into the Instant Pot and stir to combine.
- Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
- Switch off the Instant Pot and place the broccoli on top of the chicken (do not stir it together). Cover with the lid and steam the broccoli for about 5 minutes, or until the broccoli has reached the desired tenderness.
- Serve this pressure cooker teriyaki chicken and broccoli over rice, garnished with green onions and sesame seeds.
Equipments used:
Notes
- Cut the chicken into similar-sized pieces for even cooking.
- Mix the teriyaki sauce right in the insert of your Instant Pot. There is no need to dirty up another bowl.
- Use a low sodium soy sauce.
- Swap fresh ginger with ground ginger if needed, however, fresh ginger has better flavor.
- Grate the ginger so that it doesn’t become fibrous.
- Frozen broccoli is blanched to speed up the cooking process so you can toss in frozen broccoli florets instead of fresh broccoli to save time.
- Recipe times do not include the time it takes for the Instant Pot to come up to pressure.
- Drizzle with a little sesame oil just before serving for that authentic Asian flavor.
- Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- There are 2 WW Blue Plan SmartPoints in one serving of this.
- Cut the chicken into similar-sized pieces for even cooking.
- Mix the teriyaki sauce right in the insert of your Instant Pot. There is no need to dirty up another bowl.
- Use a low sodium soy sauce.
- Swap fresh ginger with ground ginger if needed, however, fresh ginger has better flavor.
- Grate the ginger so that it doesn’t become fibrous.
- Frozen broccoli is blanched to speed up the cooking process so you can toss in frozen broccoli florets instead of fresh broccoli to save time.
- Recipe times do not include the time it takes for the Instant Pot to come up to pressure.
- Drizzle with a little sesame oil just before serving for that authentic Asian flavor.
- Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
- There are 2 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
1770mg
(74%)
Potassium
645mg
(14%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
318IU
(6%)
Vitamin C
43mg
(48%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1770mg | 74% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 43mg | 48% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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