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Instant Pot Teriyaki Chicken Simple and Quick Meal

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- 1.5 lbs boneless, skinless chicken thighs (or breasts) - 1/2 cup low sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons fresh ginger, grated - 2 tablespoons garlic, minced - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 tablespoon sesame seeds - 2 green onions, chopped - 1 cup broccoli florets (optional) The main ingredients bring the classic teriyaki taste. Chicken thighs or breasts work well. Soy sauce adds saltiness, while honey gives a touch of sweetness. Rice vinegar balances flavors with a bit of tang. Next, we have the additional ingredients. Fresh ginger and minced garlic add depth and warmth. Sesame oil brings a nutty taste that makes the dish shine. The cornstarch mixed with water is a simple trick to thicken the sauce at the end. Finally, don’t forget about the garnishes! Sesame seeds and green onions add a nice crunch and color. Broccoli florets are great too, adding fiber and nutrients. You can mix them in for a complete meal. This simple list of ingredients makes for a fun cooking experience. Enjoy your time in the kitchen! {{ingredient_image_1}} To begin, gather your ingredients. In a bowl, combine the following: - 1/2 cup low sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons grated fresh ginger - 2 tablespoons minced garlic - 1 tablespoon sesame oil Stir these ingredients well until they blend into a smooth mixture. This marinade gives your chicken that tasty teriyaki flavor. Now, take 1.5 pounds of boneless, skinless chicken thighs or breasts. Place them in the Instant Pot. Pour the marinade over the chicken. Make sure each piece is evenly coated. This step is key for flavor. Next, close the Instant Pot lid tightly. Set the pressure valve to the sealing position. Cook on manual high pressure for 10 minutes. This short cooking time ensures the chicken stays juicy and tender. Once the cooking time is done, perform a quick release of the pressure. Carefully open the lid when the valve drops. Remove the chicken and set it aside on a plate. Turn the Instant Pot to sauté mode. Now, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Let the sauce bubble and thicken for about 2-3 minutes. Return the chicken to the pot, making sure it is coated in the thickened sauce. If you want, add 1 cup of broccoli florets now. Let them cook for 2 minutes with the heat. Your dish is almost ready! To avoid mistakes with your Instant Pot, follow these tips: - Always check the sealing ring. Ensure it’s clean and fitted well. - Don’t overfill the pot. Leave space for steam to build up. - Wait for a natural release if you want tender meat. Quick release can toughen it. Teriyaki sauce is all about balance. Here’s how to adjust it: - To make it sweeter, add more honey. Start with a teaspoon at a time. - If it’s too salty, add a splash of rice vinegar. This helps balance the flavors. - Taste the sauce before serving. Adjust to your liking for the best meal. To ensure your chicken is fully cooked, follow these tips: - Always use a meat thermometer. The chicken should reach 165°F (75°C). - Let the chicken marinate for at least 15 minutes. This helps the flavors soak in. - Serve with rice or noodles. Add some broccoli for extra veggies. Garnish with sesame seeds and green onions for a lovely finish. Pro Tips Marinade Time: For deeper flavor, let the chicken marinate in the sauce for at least 30 minutes before cooking, or overnight in the refrigerator if time allows. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor profile significantly compared to powdered alternatives. Always opt for fresh when possible. Consistent Cooking: Ensure the chicken pieces are of uniform size to promote even cooking. This helps prevent some pieces from being overcooked while others are undercooked. Thickening Sauce: If you prefer a thicker sauce, allow it to simmer longer after adding the cornstarch slurry until you reach your desired consistency. {{image_2}} You can swap chicken for other proteins. Tofu works great for a plant-based meal. It absorbs the flavors well. Shrimp is another tasty option. Cook shrimp for a shorter time to keep them tender. Both choices add unique tastes to the dish. Adding vegetables boosts nutrition and flavor. Try bell peppers, snap peas, or carrots. They cook well in the Instant Pot. You can add broccoli like in the recipe. Just toss them in during the last minutes of cooking. This way, they stay crisp and colorful. You can change the teriyaki flavor with fruit juices. Pineapple juice adds sweetness and a tropical touch. Orange juice gives a zesty kick. Mix these juices with the soy sauce for fun twists. Experiment with your favorite flavors to make it your own! To keep your teriyaki chicken fresh, store it in an airtight container. Let it cool down first. Place it in the fridge within two hours of cooking. This helps keep bacteria away. Your leftover chicken will last for about three to four days in the fridge. If you want to enjoy it later, freezing is a great option. If you want to freeze your teriyaki chicken, make sure it is fully cooled. Place it in a freezer-safe bag. Squeeze out as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat in the microwave or on the stove until hot. There are many fun ways to enjoy leftover teriyaki chicken. You can slice it and add it to a salad. It gives a nice flavor boost. You can also toss it into a stir-fry with veggies. If you want something easy, make a teriyaki chicken wrap with tortillas. Don’t forget to drizzle some extra sauce on top! Cooking teriyaki chicken in the Instant Pot takes about 30 minutes. This includes 10 minutes of cooking time under high pressure. You should also add time for the quick release of steam. It's a quick meal for busy days. Yes, you can use frozen chicken thighs or breasts. Just add a few extra minutes to the cooking time. I recommend cooking for 12 to 15 minutes if the chicken is frozen. This way, you still get tender and juicy chicken. You can serve this dish with many sides. Here are some great options: - Steamed rice - Quinoa - Stir-fried vegetables - Noodles - Salad with sesame dressing These sides will complement the sweet and savory flavors of the teriyaki chicken. This blog post covered how to make easy Instant Pot teriyaki chicken. We discussed the essential ingredients and step-by-step cooking tips. I shared variations for proteins and veggies along with storage methods for leftovers. Remember, you can adjust flavors to suit your taste. This dish is quick, tasty, and perfect for busy nights. Enjoy your cooking and share your results!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner idea? You’re in the right spot! My Instant Pot Teriyaki Chicken recipe combines juicy chicken with a sweet and savory sauce. It’s simple to make in just a few steps, and you’ll love how fast it cooks. Let’s dive into the delicious details and get cooking with fresh ingredients that pack a punch! You’ll impress your family in no time!

Why I Love This Recipe

  1. Delicious Flavor: This teriyaki chicken is packed with a perfect balance of savory and sweet flavors that make every bite irresistible.
  2. Quick and Easy: The Instant Pot allows you to prepare this dish in just 30 minutes, making it a great option for busy weeknights.
  3. Healthy Ingredients: Using low-sodium soy sauce and fresh ingredients ensures you can enjoy a healthier version of this classic dish.
  4. Customizable: Add your favorite vegetables like broccoli or snap peas to make it a complete meal that suits your taste.

Ingredients

Main Ingredients

– 1.5 lbs boneless, skinless chicken thighs (or breasts)

– 1/2 cup low sodium soy sauce

– 1/4 cup honey

– 1/4 cup rice vinegar

Additional Ingredients

– 2 tablespoons fresh ginger, grated

– 2 tablespoons garlic, minced

– 1 tablespoon sesame oil

– 1 tablespoon cornstarch mixed with 2 tablespoons water

Garnishes and Optional Ingredients

– 1 tablespoon sesame seeds

– 2 green onions, chopped

– 1 cup broccoli florets (optional)

The main ingredients bring the classic teriyaki taste. Chicken thighs or breasts work well. Soy sauce adds saltiness, while honey gives a touch of sweetness. Rice vinegar balances flavors with a bit of tang.

Next, we have the additional ingredients. Fresh ginger and minced garlic add depth and warmth. Sesame oil brings a nutty taste that makes the dish shine. The cornstarch mixed with water is a simple trick to thicken the sauce at the end.

Finally, don’t forget about the garnishes! Sesame seeds and green onions add a nice crunch and color. Broccoli florets are great too, adding fiber and nutrients. You can mix them in for a complete meal. This simple list of ingredients makes for a fun cooking experience. Enjoy your time in the kitchen!

Step-by-Step Instructions

Preparing the Marinade

To begin, gather your ingredients. In a bowl, combine the following:

– 1/2 cup low sodium soy sauce

– 1/4 cup honey

– 1/4 cup rice vinegar

– 2 tablespoons grated fresh ginger

– 2 tablespoons minced garlic

– 1 tablespoon sesame oil

Stir these ingredients well until they blend into a smooth mixture. This marinade gives your chicken that tasty teriyaki flavor.

Adding Chicken and Cooking

Now, take 1.5 pounds of boneless, skinless chicken thighs or breasts. Place them in the Instant Pot. Pour the marinade over the chicken. Make sure each piece is evenly coated. This step is key for flavor.

Pressure Cooking Process

Next, close the Instant Pot lid tightly. Set the pressure valve to the sealing position. Cook on manual high pressure for 10 minutes. This short cooking time ensures the chicken stays juicy and tender.

Post-Cooking Steps

Once the cooking time is done, perform a quick release of the pressure. Carefully open the lid when the valve drops. Remove the chicken and set it aside on a plate. Turn the Instant Pot to sauté mode.

Now, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Let the sauce bubble and thicken for about 2-3 minutes. Return the chicken to the pot, making sure it is coated in the thickened sauce. If you want, add 1 cup of broccoli florets now. Let them cook for 2 minutes with the heat.

Your dish is almost ready!

Tips & Tricks

Instant Pot Cooking Tips

To avoid mistakes with your Instant Pot, follow these tips:

– Always check the sealing ring. Ensure it’s clean and fitted well.

– Don’t overfill the pot. Leave space for steam to build up.

– Wait for a natural release if you want tender meat. Quick release can toughen it.

Perfecting the Teriyaki Flavor

Teriyaki sauce is all about balance. Here’s how to adjust it:

– To make it sweeter, add more honey. Start with a teaspoon at a time.

– If it’s too salty, add a splash of rice vinegar. This helps balance the flavors.

– Taste the sauce before serving. Adjust to your liking for the best meal.

Timing and Serving Suggestions

To ensure your chicken is fully cooked, follow these tips:

– Always use a meat thermometer. The chicken should reach 165°F (75°C).

– Let the chicken marinate for at least 15 minutes. This helps the flavors soak in.

– Serve with rice or noodles. Add some broccoli for extra veggies. Garnish with sesame seeds and green onions for a lovely finish.

Pro Tips

  1. Marinade Time: For deeper flavor, let the chicken marinate in the sauce for at least 30 minutes before cooking, or overnight in the refrigerator if time allows.
  2. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor profile significantly compared to powdered alternatives. Always opt for fresh when possible.
  3. Consistent Cooking: Ensure the chicken pieces are of uniform size to promote even cooking. This helps prevent some pieces from being overcooked while others are undercooked.
  4. Thickening Sauce: If you prefer a thicker sauce, allow it to simmer longer after adding the cornstarch slurry until you reach your desired consistency.

Variations

Alternative Proteins

You can swap chicken for other proteins. Tofu works great for a plant-based meal. It absorbs the flavors well. Shrimp is another tasty option. Cook shrimp for a shorter time to keep them tender. Both choices add unique tastes to the dish.

Vegetable Additions

Adding vegetables boosts nutrition and flavor. Try bell peppers, snap peas, or carrots. They cook well in the Instant Pot. You can add broccoli like in the recipe. Just toss them in during the last minutes of cooking. This way, they stay crisp and colorful.

Different Marinade Flavors

You can change the teriyaki flavor with fruit juices. Pineapple juice adds sweetness and a tropical touch. Orange juice gives a zesty kick. Mix these juices with the soy sauce for fun twists. Experiment with your favorite flavors to make it your own!

Storage Info

Storing Leftovers

To keep your teriyaki chicken fresh, store it in an airtight container. Let it cool down first. Place it in the fridge within two hours of cooking. This helps keep bacteria away. Your leftover chicken will last for about three to four days in the fridge. If you want to enjoy it later, freezing is a great option.

Freezing Tips

If you want to freeze your teriyaki chicken, make sure it is fully cooled. Place it in a freezer-safe bag. Squeeze out as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat in the microwave or on the stove until hot.

Serving Leftovers

There are many fun ways to enjoy leftover teriyaki chicken. You can slice it and add it to a salad. It gives a nice flavor boost. You can also toss it into a stir-fry with veggies. If you want something easy, make a teriyaki chicken wrap with tortillas. Don’t forget to drizzle some extra sauce on top!

FAQs

How long does it take to cook teriyaki chicken in the Instant Pot?

Cooking teriyaki chicken in the Instant Pot takes about 30 minutes. This includes 10 minutes of cooking time under high pressure. You should also add time for the quick release of steam. It’s a quick meal for busy days.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken thighs or breasts. Just add a few extra minutes to the cooking time. I recommend cooking for 12 to 15 minutes if the chicken is frozen. This way, you still get tender and juicy chicken.

What can I serve with Instant Pot Teriyaki Chicken?

You can serve this dish with many sides. Here are some great options:

– Steamed rice

– Quinoa

– Stir-fried vegetables

– Noodles

– Salad with sesame dressing

These sides will complement the sweet and savory flavors of the teriyaki chicken.

This blog post covered how to make easy Instant Pot teriyaki chicken. We discussed the essential ingredients and step-by-step cooking tips. I shared variations for proteins and veggies along with storage methods for leftovers.

Remember, you can adjust flavors to suit your taste. This dish is quick, tasty, and perfect for busy nights. Enjoy your cooking and share your result

- 1.5 lbs boneless, skinless chicken thighs (or breasts) - 1/2 cup low sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons fresh ginger, grated - 2 tablespoons garlic, minced - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 tablespoon sesame seeds - 2 green onions, chopped - 1 cup broccoli florets (optional) The main ingredients bring the classic teriyaki taste. Chicken thighs or breasts work well. Soy sauce adds saltiness, while honey gives a touch of sweetness. Rice vinegar balances flavors with a bit of tang. Next, we have the additional ingredients. Fresh ginger and minced garlic add depth and warmth. Sesame oil brings a nutty taste that makes the dish shine. The cornstarch mixed with water is a simple trick to thicken the sauce at the end. Finally, don’t forget about the garnishes! Sesame seeds and green onions add a nice crunch and color. Broccoli florets are great too, adding fiber and nutrients. You can mix them in for a complete meal. This simple list of ingredients makes for a fun cooking experience. Enjoy your time in the kitchen! {{ingredient_image_1}} To begin, gather your ingredients. In a bowl, combine the following: - 1/2 cup low sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons grated fresh ginger - 2 tablespoons minced garlic - 1 tablespoon sesame oil Stir these ingredients well until they blend into a smooth mixture. This marinade gives your chicken that tasty teriyaki flavor. Now, take 1.5 pounds of boneless, skinless chicken thighs or breasts. Place them in the Instant Pot. Pour the marinade over the chicken. Make sure each piece is evenly coated. This step is key for flavor. Next, close the Instant Pot lid tightly. Set the pressure valve to the sealing position. Cook on manual high pressure for 10 minutes. This short cooking time ensures the chicken stays juicy and tender. Once the cooking time is done, perform a quick release of the pressure. Carefully open the lid when the valve drops. Remove the chicken and set it aside on a plate. Turn the Instant Pot to sauté mode. Now, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Let the sauce bubble and thicken for about 2-3 minutes. Return the chicken to the pot, making sure it is coated in the thickened sauce. If you want, add 1 cup of broccoli florets now. Let them cook for 2 minutes with the heat. Your dish is almost ready! To avoid mistakes with your Instant Pot, follow these tips: - Always check the sealing ring. Ensure it’s clean and fitted well. - Don’t overfill the pot. Leave space for steam to build up. - Wait for a natural release if you want tender meat. Quick release can toughen it. Teriyaki sauce is all about balance. Here’s how to adjust it: - To make it sweeter, add more honey. Start with a teaspoon at a time. - If it’s too salty, add a splash of rice vinegar. This helps balance the flavors. - Taste the sauce before serving. Adjust to your liking for the best meal. To ensure your chicken is fully cooked, follow these tips: - Always use a meat thermometer. The chicken should reach 165°F (75°C). - Let the chicken marinate for at least 15 minutes. This helps the flavors soak in. - Serve with rice or noodles. Add some broccoli for extra veggies. Garnish with sesame seeds and green onions for a lovely finish. Pro Tips Marinade Time: For deeper flavor, let the chicken marinate in the sauce for at least 30 minutes before cooking, or overnight in the refrigerator if time allows. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor profile significantly compared to powdered alternatives. Always opt for fresh when possible. Consistent Cooking: Ensure the chicken pieces are of uniform size to promote even cooking. This helps prevent some pieces from being overcooked while others are undercooked. Thickening Sauce: If you prefer a thicker sauce, allow it to simmer longer after adding the cornstarch slurry until you reach your desired consistency. {{image_2}} You can swap chicken for other proteins. Tofu works great for a plant-based meal. It absorbs the flavors well. Shrimp is another tasty option. Cook shrimp for a shorter time to keep them tender. Both choices add unique tastes to the dish. Adding vegetables boosts nutrition and flavor. Try bell peppers, snap peas, or carrots. They cook well in the Instant Pot. You can add broccoli like in the recipe. Just toss them in during the last minutes of cooking. This way, they stay crisp and colorful. You can change the teriyaki flavor with fruit juices. Pineapple juice adds sweetness and a tropical touch. Orange juice gives a zesty kick. Mix these juices with the soy sauce for fun twists. Experiment with your favorite flavors to make it your own! To keep your teriyaki chicken fresh, store it in an airtight container. Let it cool down first. Place it in the fridge within two hours of cooking. This helps keep bacteria away. Your leftover chicken will last for about three to four days in the fridge. If you want to enjoy it later, freezing is a great option. If you want to freeze your teriyaki chicken, make sure it is fully cooled. Place it in a freezer-safe bag. Squeeze out as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat in the microwave or on the stove until hot. There are many fun ways to enjoy leftover teriyaki chicken. You can slice it and add it to a salad. It gives a nice flavor boost. You can also toss it into a stir-fry with veggies. If you want something easy, make a teriyaki chicken wrap with tortillas. Don’t forget to drizzle some extra sauce on top! Cooking teriyaki chicken in the Instant Pot takes about 30 minutes. This includes 10 minutes of cooking time under high pressure. You should also add time for the quick release of steam. It's a quick meal for busy days. Yes, you can use frozen chicken thighs or breasts. Just add a few extra minutes to the cooking time. I recommend cooking for 12 to 15 minutes if the chicken is frozen. This way, you still get tender and juicy chicken. You can serve this dish with many sides. Here are some great options: - Steamed rice - Quinoa - Stir-fried vegetables - Noodles - Salad with sesame dressing These sides will complement the sweet and savory flavors of the teriyaki chicken. This blog post covered how to make easy Instant Pot teriyaki chicken. We discussed the essential ingredients and step-by-step cooking tips. I shared variations for proteins and veggies along with storage methods for leftovers. Remember, you can adjust flavors to suit your taste. This dish is quick, tasty, and perfect for busy nights. Enjoy your cooking and share your results!

Instant Pot Teriyaki Chicken

A quick and easy recipe for tender chicken thighs coated in a flavorful teriyaki sauce, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 0.5 cup soy sauce (low sodium)
  • 0.25 cup honey
  • 0.25 cup rice vinegar
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions chopped (for garnish)
  • 1 cup broccoli florets (optional)

Instructions
 

  • Prepare the Marinade: In a bowl, stir together soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until well combined.
  • Add Chicken: Place the chicken thighs in the Instant Pot and pour the marinade over them, making sure the chicken is evenly coated.
  • Pressure Cook: Close the lid, set the pressure valve to sealing position, and cook on manual (high pressure) for 10 minutes.
  • Quick Release: Once the cooking time is up, carefully do a quick release of the pressure. Once the valve drops, open the lid.
  • Thicken the Sauce: Remove the chicken and set aside on a plate. Turn the Instant Pot to saute mode. Stir in the cornstarch slurry and let the sauce bubble and thicken for about 2-3 minutes.
  • Combine: Return the chicken to the pot, ensuring it’s well coated with the thickened sauce. If using broccoli, you can add it at this stage and let it cook with the residual heat for 2 minutes.
  • Serve: Garnish the teriyaki chicken with sesame seeds and chopped green onions before serving.

Notes

You can add vegetables like broccoli for a complete meal.
Keyword chicken, easy dinner, instant pot, teriyaki

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