Instant Pot Teriyaki Chicken Recipe
Instant Pot teriyaki chicken is fast and easy! It's sure to become a family favorite. You'll love the tender chicken and sweet sauce.
Servings: 4
Ingredients
- 4 chicken breasts (boneless/skinless)
- 1/4 cup mirin
- 2 tablespoons honey
- 3 tablespoons (packed) brown sugar
- 1/3 cup soy sauce (use low sodium if you wish)
- 1/3 cup water
- 1 clove garlic minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon olive oil
- 1 tablespoon cornstarch + 2 tablespoons cold water
For serving:
- Cooked rice (I used jasmine)
- Scallions chopped, to taste
Instructions
- Place your chicken breasts into the Instant Pot.
- Add all sauce ingredients except for the cornstarch + 2 tbsp cold water to a bowl. Mix/whisk it together until all the sugar dissolves.
- Pour the sauce mixture over the chicken. Close the Instant Pot's lid and make sure the valve is set to "sealing". Cook on high pressure for 10 minutes.
- Once the countdown has finished, do a quick pressure release. This will help keep the chicken from overcooking. Take the chicken out of the Instant Pot and place it on a cutting board.
- Set your Instant Pot to the sauté setting. Make the cornstarch slurry by combining the cornstarch and 2 tbsp cold water. Add it to the Instant Pot.
- Let the sauce thicken for a few minutes until it's thickened to your liking, and meanwhile, cut the chicken up. Add it to your Instant Pot once the sauce is thickened enough.
- Serve over rice and with chopped scallions or chives.
Notes
- Inactive time represents the time it takes the Instant Pot to get up to pressure.
- I use this 6-quart Instant Pot.
- I use this grater/zester for the ginger.