Instant Pot Teriyaki Chicken
A 30 minute meal made in the Instant Pot. Chicken is pressure cooked in a quick and easy homemade teriyaki sauce.
Servings: 4
Calories: 369kcal
Equipment
Ingredients
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup chicken stock low-sodium
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon butter
- ½ cup light soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoon honey
- 1 tablespoon brown sugar light
Instructions
- In a medium bowl, combine soy sauce, vinegar, sesame oil, ginger, garlic, honey and brown sugar. Add chicken pieces.
- Add the chicken stock to the Instant pot. Next add the chicken with all the sauce into the instant pot. Be sure to spread out the chicken evenly. Cover, seal and set high-pressure for 10 minutes.
- When the timer goes off after 10 minutes, allow a natural release of pressure for 5 minutes. After 5 minutes, release the pressure manually by carefully sliding the valve to venting from sealing.
- Remove the cover and press the "saute" button.
- In a small bowl whisk together cornstarch and water.
- When the chicken mixture starts to bubble, stir in the cornstarch mixture. Simmer for 3-4 minutes, stirring occasionally, until sauce thickens. Once sauce has thickened up, stir in butter to finish. Cancel saute function.
Nutrition
Calories: 369kcal | Carbohydrates: 16g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1761mg | Potassium: 346mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg