Instant Pot Teriyaki Chicken
User Reviews
4.3
9 reviews
Good
Instant Pot Teriyaki Chicken
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This Teriyaki Chicken recipe is super simple and super delicious!
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Ingredients
- ¼ cup light brown sugar
- ¼ cup ketchup
- ¼ cup teriyaki sauce or homemade will work, too!, store bought
- 2 garlic minced, large cloves
- black pepper to taste, freshly cracked
- 1-2 tbsp sriracha optional
- 4 chicken breast
- cornstarch optional to thicken the sauce at the end, slurry
- chives minced for garnish
- sesame seeds for garnish
Instructions
- Combine brown sugar, ketchup, teriyaki sauce, garlic, black pepper and sriracha in a bowl.
- Pour over the chicken breasts and stir to combine.
- Add the chicken with sauce to your Instant Pot. Set to sealing and pressure cook on high for 15 minutes.
- When it’s finished cooking, do a quick release on the Instant Pot.
- Remove the chicken to a plate and turn your Instant Pot on saute setting.
- If your sauce is too thin, take ¼ cup of water and add 3 tbsp cornstarch, stir into a slurry. Add the slurry to the Instant Pot and cook until it thickens.
- Cube the cooked chicken or you can serve the chicken breast whole.
- Serve over rice, sprinkle with sesame seeds and chives.
To make this a freezer meal:
- Combine the marinade and chicken together in a gallon size Ziploc bag. This will keep in the freezer for 3 months.
- When you’re ready to make it, thaw the bag overnight in the fridge and then continue the steps above for preparation in the Instant Pot.
Notes
- Make this a Freezer Meal - To prepare this simple instant pot chicken recipe as a freezer meal, simply combine the marinade and chicken together in a gallon size Ziploc bag. This will keep in the freezer for 3 months. When you’re ready to make it, thaw the bag overnight in the fridge and then continue the steps above for preparation in the Instant Pot.
- Chicken - You can use frozen chicken. No need to thaw the chicken or add extra time to the cook time. Just anticipate that it will take a little bit longer for the pot to come to pressure before it begins the actual pressure cooking cycle. You can also use chicken thighs in this recipe. You’ll just have to cook it for less time since thighs tend to cook faster than chicken breasts.
Nutrition Information
Show Details
Serving
1g
Calories
345kcal
(17%)
Carbohydrates
21g
(7%)
Protein
49g
(98%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
145mg
(48%)
Sodium
1178mg
(49%)
Potassium
942mg
(20%)
Sugar
19g
(38%)
Vitamin A
145IU
(3%)
Vitamin C
6mg
(7%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 345kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 49g | 98% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 1178mg | 49% |
| Potassium | 942mg | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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