5.0 from 9 votes
Instant Pot Teriyaki Chicken
This Instant Pot Teriyaki Chicken cooks in a savory sweet teriyaki sauce in the pressure cooker until perfectly tender and mouth-watering delicious.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servongs
Calories: 357 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Japanese
Ingredients
- 2/3 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons rice vinegar or mirin
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 2 garlic cloves minced
- 2 teaspoons fresh ginger minced
- 1 1/2 pounds boneless skinless chicken breasts - about 3 medium breasts
- 3 tablespoons cornstarch
- ¼ cup water
For serving:
- green onions thinly sliced
- toasted sesame seeds
- white rice
Instructions
- In a medium bowl or measuring cup, whisk together the soy sauce, water, rice vinegar or mirin, honey, brown sugar, garlic and ginger.
- Place the chicken breasts in the instant pot in a single layer and pour the sauce over the chicken.
- Close the lid, seal the pot and set the vent to “sealed”. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then open the vent to release the remaining pressure.
- Open the lid carefully and transfer the chicken to a plate. Shred the chicken with two forks.
- In a small bowl, mix the cornstarch and water to make a slurry.
- Turn the Instant Pot to sauté.
- Once the sauce in the Instant Pot begins to simmer, slowly stir in the cornstarch slurry. Continue whisking for 1-2 minutes to make sure the sauce is smooth and without any lumps. The sauce will begin to thicken.
- Transfer the shredded chicken to the instant pot and stir to coat the chicken with the sauce. Turn the Instant Pot off
- Serve garnished with green onions and toasted sesame seeds over rice (if desired).
Cup of Yum
Notes
- Cook fresh or thawed out boneless and skinless chicken thighs for 10-11 minutes on high pressure. Allow the pressure to release naturally for 5 minutes, then do a quick release.
- Cook frozen boneless and skinless chicken thighs for 12-13 minutes on high pressure. Allow the pressure to release naturally for 5 minutes, then do a quick release
- Your pressure cooker may take anywhere from 10 to 15 minutes to come to pressure before the cooking timer starts. The exact time varies depending on size, model, and the contents inside the pot. For this reason, we don’t include it in the total time shown above.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
32g
(11%)
Protein
40g
(80%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
107mg
(36%)
Sodium
1506mg
(63%)
Potassium
725mg
(21%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servongs
Amount Per Serving
Calories 357
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 40g | 80% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 1506mg | 63% |
| Potassium | 725mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.