Best Instant Pot Teriyaki Chicken Breast Recipes
INSTANT POT TERIYAKI CHICKEN
How to make Instant Pot teriyaki chicken. An easy teriyaki chicken recipe with homemade sauce can be served with rice, noodles, or vegetables.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
- In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
- Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool for a few minutes.
- Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
- Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
- Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.
Nutrition Facts : ServingSize 1 (of 4; without rice), about 3/4 cup, Calories 330 kcal, Carbohydrate 31 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 109 mg, Sugar 22 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
INSTANT POT® TERIYAKI CHICKEN BREAST
Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.
Provided by cyans
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
- Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
- Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
Nutrition Facts : Calories 259.4 calories, Carbohydrate 33.1 g, Cholesterol 58.5 mg, Fat 2.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 0.7 g, Sodium 2009.3 mg, Sugar 30.1 g
INSTANT POT CHICKEN TERIYAKI RECIPE
Skip your Friday night takeout for this delicious homemade recipe! Instant Pot chicken teriyaki is so simple and easy to make, and the flavors are out of this world.
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together soy sauce, honey, brown sugar, cider, garlic and ginger. Whisk until the brown sugar has dissolved and it is a brown liquid.
- Place the chicken in the bottom of the pot. Pour the sauce mixture over the chicken, being sure to have the chicken submerged.
- Close the lid and turn the valve to sealing. Cook on high for 18 minutes, and allow to rest for 10-15 minutes before releasing any remaining steam. Remove the chicken from the sauce and set aside on a small plate or bowl.
- Add cornstarch to the mixture one teaspoon at a time until it thickens to your desired consistency. Once the sauce is to your liking, stir in your desired amount of sesame seeds if you want them in the sauce directly.
- Serve chicken over rice or stir fry vegetables. Garnish with sesame seeds and green onions.
Nutrition Facts : Calories 346 kcal, Carbohydrate 35 g, Protein 38 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1014 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
CHICKEN TERIYAKI
Why use bottled teriyaki sauce when it's so easy to make your own with all the "chicken goodness" in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it's best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Categories Dinner
Yield 6 people
Number Of Ingredients 7
Steps:
- Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
- When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
- Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
- Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.
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