Instant Pot Teriyaki Chicken

By jove! If you’re a fan of flavorful and easy-to-prepare meals, then you’re going to love our Instant Pot Teriyaki Chicken. This dish, smothered in a glossy, sweet, and savory sauce, is just the right pick for those weekday family dinners or a quick lunch before rushing off to work or school. Besides, who doesn’t love the exotic taste of teriyaki?

Yes folks, we’re talking tender chicken chunks, lightly coated in a delicious homemade teriyaki sauce and pressure-cooked to perfection for your eating delight. You’ll just love the speediness and convenience of using an instant pot to whip up this Japanese inspired delicacy!

• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Servings: 4 people
• Yield: 4 cups

So fasten your apron, sharpen your chef skills���and let’s get down to the Recipe Rumble in the world of Instant Pots!

Ingredients & Equipment You’ll Need

• 1.5 pounds of boneless, skinless chicken breasts
• 1/2 cup of soy sauce
• 1/4 cup of rice vinegar
• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 1 tablespoon of minced garlic
• 2 teaspoons of minced ginger

Equipment Needed: Instant Pot, Whisk

Our heartthrob – soy sauce – lends the salty, umami infusion to the dish while the rice vinegar adds a bit of tang. Sugar- sweetness! There’s no Instant Pot Teriyaki Chicken without corn starch – it thickens the teriyaki sauce. The garlic and ginger? Those bad boys are bringing FLAVOR, baby!

If you’re out of rice vinegar, apple cider could be a pretty decent swap. Similarly, honey or agave can stand in for sugar.

How To Make Instant Pot Teriyaki Chicken

1. First off, begin by chopping your chicken breasts into bite-sized chunks. Once done, slap them into your Instant Pot.
2. In a bowl, combine your soy sauce, vinegar, sugar, cornstarch, garlic, and ginger. Give it a nice whisk until all ingredients blend together.
3. Pour the glorious mixture you just whisked up over the chicken in the Instant Pot. Mix everything until the chicken is evenly coated in sauce.
4. Secure the lid of the Instant Pot and set it to cook on high pressure for about 10 minutes. When the cooking’s done, allow it to naturally release pressure for 5 minutes before performing a quick release.

Tips For The Best Results

• Do marinate the chicken for 30 minutes if you can spare the time
• Avoid overcooking the chicken to keep it tender

Storage Tips

• Store leftovers in an airtight container in the fridge for up to three days.
• This dish is freezer-friendly. It can be frozen for up to 3 months.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs can add a more juicy flavor to the dish.

Q: Can I use store-bought teriyaki sauce?

A: Sure thing! If you prefer a shortcut, store-bought teriyaki sauce can save the day.

Q: Can I make this dish with tofu for a vegetarian spin?

A: Absolutely, tofu can easily replace the chicken in this dish.

Q: How do I serve Instant Pot Teriyaki Chicken?

A: It’s perfect over rice. Adding steamed veggies or a crisp salad will make a complete meal.

Q: Are there any other sweeteners I could use?

A: Yes! Honey, agave nectar, or even maple syrup can be used as alternatives to sugar.

Nutritional Facts of Instant Pot Teriyaki Chicken

• Calories: 347kcal
• Fat: 4g
• Protein: 36g
• Carbohydrates: 44g

That���s it folks! This was my take on Instant Pot Teriyaki Chicken. It is a swift, palatable, and meal-prep friendly dish that anyone can tackle. As a serving tip, don’t forget to sprinkle some sesame seeds or chopped spring onions on top for an extra touch. Once you’ve had a taste, your taste buds will be doing the cha-cha, and you’ll be wishing you discovered it sooner!