INSTANT POT® TERIYAKI CHICKEN BREAST

Instant Pot® Teriyaki Chicken Breast image

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

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Ingredients

½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine vinegar
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sake
1 tablespoon minced garlic
1 dash freshly cracked black pepper
1 pound skinless, boneless chicken breast halves

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