This pressure cooker teriyaki chicken is healthy, sticky and glossy. Make with any chicken, even frozen. Dinner entire family will love!
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
Freezer Meal: Assemble ingredients minus all water and cornstarch in the order listed above and freeze uncooked in gallon size Ziploc bag. When ready to cook, cook from frozen following recipe’s instructions + water as per recipe increasing time to 30 minutes. After follow Step 4.
Different amount of water is listed due to bone in chicken releasing more juices.
If you like dark coloured teriyaki chicken, substitute 1 tbsp of honey or maple syrup with molasses.
You can use frozen chicken. Cook for 20 minutes.
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