Instant Pot Teriyaki Chicken
A quick and delicious dish featuring tender chicken in homemade teriyaki sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless and skinless chicken breast or thighs
- ½ cup soy sauce Provides essential umami flavor.
- ¼ cup brown sugar Adds rich sweetness.
- 1 tablespoon ginger, freshly grated For aromatic kick.
- 3 cloves garlic, minced Adds depth of flavor.
- 1 tablespoon sesame oil Enhances flavor.
- cornstarch and water For thickening the sauce.
- green onions, for garnish
- sesame seeds, for garnish
Instructions
Preparation
- In a bowl, mix the soy sauce, brown sugar, ginger, garlic, and sesame oil to create the teriyaki sauce.
- Set your Instant Pot to 'Sauté' mode. Add a splash of oil, then brown the chicken pieces on both sides for about 2-3 minutes.
- Pour the teriyaki sauce over the chicken in the pot, ensuring all pieces are coated.
- Close the lid, make sure the vent is sealed, and set to pressure cook for 10 minutes. After cooking, let the pressure release naturally for 5 minutes before performing a quick release.
Thickening the Sauce
- In a small bowl, mix cornstarch with a little water to create a slurry.
- Select the 'Sauté' mode again and add the slurry to the pot. Stir while the sauce thickens.
Serving
- Once thickened, taste and adjust the seasoning if needed.
- Serve hot over rice or noodles with a sprinkle of green onions and sesame seeds.
Notes
Avoid overcrowding the chicken in the pot. Fresh ingredients enhance flavor significantly. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze them for up to 3 months.