Instant Pot Teriyaki Chicken

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Feasting at home

Total Time

30 minutes

Prep Time

5 minutes

Cook Time

25 minutes

Rating

(12)

Ingredients

4 servings

½ cup low sodium soy sauce or Braggs Liquid Aminos
¼ cup rice wine vinegar
¼ cup honey or maple syrup
2 tablespoons sesame oil
2 garlic cloves, minced or use a garlic press
1 tablespoon ginger, minced
½ teaspoon red pepper flakes, more or less to taste
1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.
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¼ cup cold water
3 tablespoons cornstarch

Beginner Dinner Healthy Quick and Easy ...

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Preparation

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Step 1

Mix together soy Sauce (or Braggs), rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a bowl and set aside.

Step 2

Pat the chicken dry, and cut into 1 inch chunks (or leave the thighs whole for shredding). Set the instant pot to the SAUTE setting, when heated add oil and sear the chicken until brown on each side. Do this in two batches. (*See notes for skipping the searing step.)

Step 3

Add all the seared chicken and the teriyaki sauce back into the instant pot. Close and seal the instant pot, set to HIGH pressure for 7 minutes for chunks, 9 minutes for whole pieces.

Step 4

Let the pressure valve release naturally for 5 minutes, then vent. If cubed, leave the chicken in the pot. If shredding, remove chicken and shred using two forks and place back into the pot. Set the instant pot to SAUTE.

Step 5

Add veggies in now, if using, and saute until tender, about 3-5 minutes. In a small bowl, mix ¼ cup of water with 3 tablespoons of corn starch. Whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.