Instant Pot Teriyaki Chicken
Ingredients
Teriyaki Sauce
-
½
cup
low sodium soy sauce or Braggs Liquid Aminos
-
¼
cup
rice wine vinegar
-
¼
cup
honey or maple syrup
-
2
tablespoons
sesame oil
-
2
cloves
garlic, minced
-
1
tablespoon
ginger, minced
-
½
teaspoon
red pepper flakes
Chicken
-
1½
lbs
boneless, skinless chicken thighs
Thickening Agent
-
¼
cup
cold water
-
3
tablespoons
cornstarch
Optional Veggies
-
2-3
cups
quick-cooking veggies (e.g., broccolini, asparagus, spinach, bok choy, snow peas, green beans, bell pepper)
Garnish
-
to taste
scallions, sesame seeds, chives, cashews
Serving Suggestions
-
to serve with
jasmine rice, black rice, or in tortillas with Asian slaw
Instructions
- Make the marinade by mixing soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a bowl.
- Pat the chicken dry and cut it into 1-inch chunks or leave the thighs whole.
- Set the Instant Pot to the SAUTE setting, add oil, and sear the chicken until brown on each side in batches.
- Add the seared chicken and teriyaki sauce back into the Instant Pot, close the lid, and set to HIGH pressure for 7 minutes for chunks or 9 minutes for whole pieces.
- Let the pressure release naturally for 5 minutes, then vent. If cubed, leave the chicken in the pot. If whole, shred the chicken and return it to the pot.
- Set the Instant Pot to SAUTE, add any veggies if using, and sauté until tender, about 3-5 minutes.
- In a small bowl, mix water with cornstarch, whisk into the simmering sauce, and stir until smooth and thickened.
- Serve the teriyaki chicken over jasmine rice or in tortillas with Asian slaw, garnished as desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
244
Total fat
9.3g
Total carbohydrates
27.3g
Total protein
13.1g
Sodium
727.3mg
Cholesterol
52.5mg
You might also like