Instant Pot Teriyaki Chicken
Ingredients
The chicken
-
1 ½
pounds
boneless skinless chicken thighs
-
to taste
salt
-
to taste
black pepper
The sauce
-
⅓
cup
low sodium soy sauce
-
½
cup
water
-
3
tablespoons
brown sugar
-
2
teaspoons
minced garlic
-
2
teaspoons
minced ginger
-
1
tablespoon
honey
-
1
teaspoon
toasted sesame oil
-
1 ½
tablespoons
corn starch
The garnish
-
2
teaspoons
sesame seeds
-
2
tablespoons
sliced green onions
Instructions
- 1. Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- 2. In the Instant Pot, whisk together the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil.
- 3. Add the chicken pieces to the pot and stir to coat with the sauce.
- 4. Seal the Instant Pot and cook on high pressure for 8 minutes.
- 5. Allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
- 6. Remove the chicken with a slotted spoon and keep warm.
- 7. Switch the Instant Pot to sauté mode and whisk together corn starch with cold water.
- 8. Once the sauce simmers, whisk in the corn starch mixture and cook until thickened.
- 9. Return the chicken to the pot and spoon the sauce over it.
- 10. Garnish with sesame seeds and green onions before serving.
Nutrition Facts (estimated)
Servings
4
Calories
276
Total fat
8g
Total carbohydrates
37g
Total protein
27g
Sodium
647mg
Cholesterol
72mg
You might also like