Description
This Instant Pot Teriyaki Chicken is a deliciously convenient way to enjoy a restaurant-quality meal at home. Tender, juicy chicken breasts are pressure cooked in a rich teriyaki sauce, then chopped and coated with a thickened glaze. Ready in under 30 minutes, this flavor-packed dish is perfect for busy weeknights and meal prep alike.
Ingredients
Units
Scale
- 2 lb chicken breast
- 1/2 cup water
- 1 1/2 cup teriyaki sauce
- 2 tbsp cornstarch
Instructions
- Prep the Instant Pot: Place the chicken breasts in the Instant Pot in a single layer, making sure they’re not stacked on top of each other for even cooking.
- Add liquids: Pour the teriyaki sauce over the chicken, ensuring it’s well coated. Add water to the Instant Pot to provide enough liquid for pressure cooking and to prevent the burn notice.
- Set up the Instant Pot: Close and seal the lid securely. Make sure the pressure valve is set to the “sealing” position to allow proper pressure build-up.
- Pressure cook: Set the Instant Pot to high pressure for 12 minutes. The pot will take about 10 minutes to come to pressure before the cooking time begins.
- Natural release: Once the cooking time is complete, allow for a natural pressure release. This typically takes about 10 minutes and helps keep the chicken tender and juicy rather than becoming tough from a quick release.
- Remove chicken: Carefully open the lid away from your face once the pressure is released. Remove the chicken from the liquid and set aside on a cutting board to rest for a few minutes.
- Thicken the sauce: Set the Instant Pot to saute mode. Mix the cornstarch with 2 tablespoons of cold water in a small bowl until smooth, then whisk this slurry into the liquid in the pot. Continue to whisk until the sauce thickens to a glossy consistency, about 2-3 minutes.
- Prepare the chicken: While the sauce thickens, chop the cooked chicken into bite-sized pieces.
- Combine and coat: Return the chopped chicken to the pot with the thickened teriyaki sauce. Stir gently to ensure all pieces are evenly coated with the delicious sauce.
- Serve: Serve the teriyaki chicken over cooked rice with steamed vegetables like broccoli, carrots, or snap peas. Garnish with thinly sliced green onions and/or a sprinkle of sesame seeds for extra flavor and presentation.
Notes
- For best results, use chicken breasts of similar size to ensure even cooking.
- You can use store-bought teriyaki sauce or make your own for a more customized flavor.
- For a lower-carb option, serve over cauliflower rice instead of regular rice.
- The sauce will continue to thicken as it cools, so don’t over-thicken it in the pot.
- Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 285
- Sugar: 14g
- Sodium: 1580mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 96mg
