Instant Pot Teriyaki Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
276 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Teriyaki Chicken
Description
For Instant Pot Teriyaki Chicken, boneless, skinless chicken thighs are cut into pieces and seasoned before cooking with a blend of soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil inside an Instant Pot. Pressure cooking for eight minutes followed by a natural pressure release tenderizes the chicken effectively.
After cooking, the chicken is removed and kept warm, while the sauce is thickened by sautéing and adding a cornstarch slurry. The chicken is returned to coat it evenly in the thickened sauce. Garnishes of sesame seeds and green onions provide additional flavor and a slight crunch.
This preparation yields a savory and slightly sweet teriyaki chicken with a saucy texture well suited to accompany rice, noodles, or steamed vegetables. It also stores well in the refrigerator and can be frozen for longer preservation.
Chicken thighs may be shredded if cooked whole before mixing back into the sauce. The recipe holds well for meal prep and leftovers.
Ingredients
- 1 1/2 pounds chicken thigh cut into 1 inch pieces, boneless, skinless
- salt to taste
- black pepper to taste
- 1/3 cup soy sauce low sodium
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 tablespoon honey
- 1 teaspoon sesame oil toasted
- 1 1/2 tablespoons corn starch
- 2 teaspoons sesame seeds
- 2 tablespoons green onion sliced
Instructions
- Season the chicken pieces with salt and pepper to taste.
- Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in an Instant Pot. Stir to combine.
- Place the chicken in the Instant Pot and stir to coat it with the sauce.
- Seal the Instant Pot and set it for high manual pressure for 8 minutes.
- Let the pressure release naturally for 5 minutes, then manually release the rest of the pressure.
- Use a slotted spoon to remove the chicken from the pot. Place on a plate and cover to keep warm.
- Turn the pot to saute mode. Whisk together 2 tablespoon of cold water with the corn starch.
- Once the sauce comes to a simmer, whisk in the corn starch. Cook for 1 minute or until sauce has started to thicken.
- Turn off the Instant Pot. Return the chicken to the pot. Spoon the sauce over the top. Sprinkle with sesame seeds and green onions, then serve.
Notes
- Chicken thighs can be cooked whole and shredded before adding back to the sauce if preferred.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 647mg | 27% |
| Potassium | 656mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 78mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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