Instant Pot Teriyaki Chicken
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
330 kcal
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Course
Main Course
Instant Pot Teriyaki Chicken
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How to make Instant Pot teriyaki chicken. An easy teriyaki chicken recipe with homemade sauce can be served with rice, noodles, or vegetables.
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)
- ⅔ cup low-sodium soy sauce (or tamari for gluten free)
- ⅓ cup water
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 3 tablespoons cornstarch stirred together with 1/4 cup water to create a slurry
For serving:
- green onions thinly sliced (optional)
- toasted sesame seeds (optional)
- Cooked brown rice, quinoa, noodles, cauliflower rice, or vegetables (for serving)
Instructions
- Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
- In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
- Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool for a few minutes.
- Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
- Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
- Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.
Notes
- FROZEN CHICKEN: My general guidelines for using frozen chicken in the Instant Pot can be found in this simple guide for cooking Instant Pot Chicken!
- TO STORE: Keep leftovers in an airtight container in the refrigerator for 4 days.
- TO FREEZE: Instant Pot teriyaki chicken may be kept frozen for up to 3 months. Let thaw overnight in the refrigerator before warming.
- TO REHEAT: Rewarm gently in the microwave or on the stovetop, with a splash of water or chicken broth, if needed, to thin the sauce to the desired consistency.
Nutrition Information
Show Details
Serving
1(of 4; without rice), about 3/4 cup
Calories
330kcal
(17%)
Carbohydrates
31g
(10%)
Protein
40g
(80%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
109mg
(36%)
Potassium
820mg
(23%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
51IU
(1%)
Vitamin C
3mg
(3%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1(of 4; without rice), about 3/4 cup | |
| Calories | 330kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 40g | 80% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Potassium | 820mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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