Instant Pot Teriyaki Chicken
User Reviews
4.6
171 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
8
-
Calories
296 kcal
-
Course
Main Course
Instant Pot Teriyaki Chicken
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This Instant Pot Teriyaki Chicken is finger licking good, so delicious and super quick and easy! With a teriyaki sauce made from scratch and only 8 minutes in the Instant Pot, this chicken will come out outrageously tender!
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Ingredients
- ¾ cup water
- ¼ cup soy sauce low sodium
- 3 tablespoon mirin (use more if using brown sugar)
- 2 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 2 teaspoon ginger freshly ground
- 3 pounds chicken thighs with skin and bones
- 3 tablespoon cornstarch
- 3 tablespoon cold water
Garnish
- 3 green onions chopped
- sesame seeds
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the water, soy sauce, mirin, honey, sesame oil, garlic and ginger to the instant pot and stir.
- Place chicken thighs in the instant pot, they should be immersed in the liquid.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 8 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove chicken from the instant pot and place on a baking sheet.
- Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon. Thicken the sauce by stirring the cornstarch with 3 tablespoons cold water and stir it into the sauce. Cook for 5 minutes on the Saute mode, stirring occasionally. Turn off your Instant Pot by pressing the cancel button.
- Brush the chicken with the sauce, then place the baking sheet under the broiler until browned, for about 5 minutes.
- Garnish the chicken with sesame seeds or green onions. Serve over rice.
Notes
- I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe.
- Chicken breast can also be used, just reduce the cooking time to 5 minutes.
- You could try adding a tsp of dark soy sauce to the teriyaki sauce for a darker color.
- Mirin is a Japanese condiment that is similar to rice wine or sake, with a low alcohol content and higher sugar content.
- This teriyaki chicken recipe can be stored in an airtight container in the fridge for 3 - 4 days. The sauce can be stored separately in the fridge and should last for weeks. If you'd like to freeze your cooked chicken just freeze each piece spaced on a cookie sheet before removing and placing in an airtight container. The sauce can be frozen indefinitely - perfect for marinades in the future!
- Nutrition: Nutritional information does NOT include rice.
Nutrition Information
Show Details
Serving
1thigh
Calories
296kcal
(15%)
Carbohydrates
10g
(3%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
86mg
(29%)
Sodium
397mg
(17%)
Potassium
232mg
(7%)
Sugar
5g
(10%)
Vitamin A
160IU
(3%)
Vitamin C
2.1mg
(2%)
Calcium
15mg
(2%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1thigh | |
| Calories | 296kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 86mg | 29% |
| Sodium | 397mg | 17% |
| Potassium | 232mg | 5% |
| Sugar | 5g | 10% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
171 reviews
Excellent
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