Instant Pot Teriyaki Chicken
Quick and easy recipe for Instant Pot Teriyaki Chicken. Enjoy sweet and tangy teriyaki with juicy chicken in less than 30 minutes.
Servings 4
Equipment
- 1 pressure cooker
Ingredients
Sauce
- ⅓ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon honey
- 1 tablespoon sesame oil
- ⅓ cup water
- 1 teaspoon Sichuan chili flakes optional but recommended; you can use regular chili flakes as well
Chicken
- 1 lb boneless skinless chicken thighs - cut into small bite-size pieces
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 tablespoon oil
After Pressure Cooking
- 1 ½ tablespoons corn starch
- 2 tablespoons water
Garnish
- 2 teaspoon sesame seeds
- Sliced spring onions to garnish
Instructions
- In a small bowl, combine soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, sesame oil, water, and Sichuan chili flakes. Set aside.
- Season the chicken with salt and pepper.
- Set the instant pot on SAUTE function, let it heat up. Add 1 tablespoon of oil.
- Add the chicken pieces and cook until the chicken changes color to light brown.
- Add the sauce mixture and stir to coat the chicken with the sauce.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
- Open the lid and select the CANCEL button.
- Select the SAUTE button.
- In a small bowl whisk together corn-starch and water until completely dissolved.
- Once the sauce starts bubbling, slowly pour in the corn starch slurry while whisking the sauce.
- Allow to bubble and cook for a minute, until the sauce thickens.
- Select the CANCEL button and add sesame seeds.
- Serve hot with steamed rice and broccoli garnished with spring onions.
Notes
- You can store the TERIYAKI CHICKEN in an airtight container for 3 days in the refrigerator or around 2 months in the freezer.
- Using sesame oil and Sichuan flakes in the sauce will bring out authentic flavors. However, if you don’t have that you can replace it with regular chili flakes / any other oil.
- You can use boneless, skinless chicken breasts instead of thighs. Just cook them for 10 minutes on high pressure and allow the pressure to release naturally for 10 minutes.