Instant Pot Teriyaki Chicken
This recipe for Instant Pot Teriyaki Chicken, using chicken breasts, garlic, ginger, and a few pantry ingredients, makes for a wonderfully savory weeknight meal.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 boneless skinless chicken breasts diced
- 1/2 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 tablespoon (15 ml) cooking oil
- 2 cloves garlic minced
- 1/4 teaspoon (0.5 g) ground ginger
- 1/3 cup (79 ml) low sodium soy sauce
- 1/4 cup (59 ml) water
- 1/4 cup (59 ml) honey
- 1/4 cup (59 ml) rice vinegar
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 ml) cold water
- 1 green onion chopped, for garnish
Optional:
- 1 cup (185 g) Jasmine rice
- 1 cup (237 ml) water
Instructions
- Season the chicken with the garlic powder, salt and pepper.
- Heat the Instant Pot on saute mode. When hot, add the oil, then add the chicken to the pot and saute for 2-3 minutes, stirring occasionally. Add the garlic and ground ginger. Turn off saute mode.
- Pour the soy sauce, water, honey, and vinegar into the pot and stir to combine.
- If you’re opting to cook the rice at the same time, add the rice and water to a stainless steel bowl. Insert the trivet on top of the chicken and set the bowl on top.
- Close the lid and set the valve to sealing (if necessary for your model). Set to cook for 6 minutes on high pressure. Allow a 10 minute natural release.
- Carefully remove the rice bowl and trivet.
- Turn on saute mode.
- Combine the cornstarch and water in a bowl. Pour it into the Instant Pot. Stir to combine and allow to thickened.
- Serve with rice, garnish with green onions and red pepper flakes, if desired.
Nutrition
Calories: 243kcalCarbohydrates: 40gProtein: 12gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 24mgSodium: 657mgPotassium: 247mgFiber: 1gSugar: 12gVitamin A: 32IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!