Instant Pot Teriyaki Chicken
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
296 kcal
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Course
Main Course
Instant Pot Teriyaki Chicken
Description
Instant Pot Teriyaki Chicken begins by sautéing a mixture of water, soy sauce, mirin, honey, sesame oil, garlic, and fresh ginger in the pot. Chicken thighs with skin and bones are added and cooked on the Poultry setting for 8 minutes under pressure, followed by natural release.
After removing the chicken, the sauce is thickened with a cornstarch slurry over the sauté setting to form a glossy glaze which coats the chicken well. This approach yields juicy, flavorful chicken with a balanced sweet and savory teriyaki sauce that penetrates the meat.
The recipe suggests serving the chicken with garnishes like chopped green onions and sesame seeds for added texture and aroma. It works well as a main dish accompanied by rice or vegetables.
Notes include options to use chicken breast with adjusted cooking time, storage advice for up to 4 days refrigerated, and freezing tips for cooked chicken and sauce. Adding dark soy sauce can deepen color.
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 water cold
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
- Read your Instant Pot's manual and guidelines before use for safety and best operation.
- Chicken breast may be substituted by reducing the cooking time to 5 minutes.
- You can add a teaspoon of dark soy sauce to the teriyaki mixture to achieve a richer color.
- Store cooked chicken in an airtight container in the fridge for up to 3 to 4 days; the sauce lasts longer if stored separately.
- Freeze cooked chicken pieces individually on a tray before transferring to containers to prevent clumping; sauce can be frozen indefinitely for future use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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