Instant Pot Teriyaki Chicken
Instant Pot Teriyaki Chicken is healthy, sticky and flavorful made with any fresh or frozen chicken. Tastes just like your favorite Asian take-out but with less sodium, clean ingredients and ready in only 30 minutes. Easy pressure cooker dinner entire family will love!
Servings: 6 servings
Calories: 240kcal
Ingredients
- 2 lbs boneless chicken breasts or thighs or 3 lbs bone in chicken thighs or drumsticks
- 1 cup water with boneless chicken or 1/3 cup water with bone in chicken
- 1/3 cup maple syrup or honey
- 1/4 cup soy sauce I used Bragg's liquid aminos
- 3 tbsp rice vinegar
- 2 garlic cloves
- 2 inch ginger
- 1/4 cup cold water + 3 tbsp cornstarch as a thickener
- Sesame seeds and green onion for garnish
Instructions
- In Instant Pot, add water, maple syrup or honey, soy sauce, rice vinegar, garlic, ginger and chicken.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 10 minutes if using boneless chicken or 20 minutes for bone in chicken.
- Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After 10 or 20 minutes, Instant Pot will beep and display will say OFF. Wait 5 minutes and then turn pressure valve to Venting position to release remaining pressure.
- Open the lid, shred chicken right in the pot and press Saute (cancel Keep Warm if it’s on).
- In a small bowl, whisk cold water and cornstarch with a fork, pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit.
- Serve with brown rice or quinoa, garnished with sesame seeds and green onion.
Notes
- 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.
- Replace fresh ginger with 2 tsp dried ginger. Can always add more to taste after cooking chicken.
- 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.
Nutrition
Calories: 240kcal | Carbohydrates: 17g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 531mg | Fiber: 1g | Sugar: 16g