Instant Pot Chicken Teriyaki
Instant Pot Chicken Teriyaki contains juicy chicken coated in an amazing homemade teriyaki sauce that's savory, slightly sweet and extremely delicious. This Instant Pot Teriyaki Chicken tastes amazing with Jasmine rice.
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Servings: 3 people
Calories: 433kcal
Cost: $4
Equipment
Ingredients
- 1.3 pounds Chicken Breast ** boneless, skinless. You can use thighs too.
- 2 tsp garlic **minced
- 2 tsp ginger **minced
- 2 tbsp Avocado oil
- 1 tsp Sesame oil
Homemade Teriyaki Sauce
- ¼ cup Soy sauce **you use: regular or light soy sauce or Tamari or even coconut aminos
- ½ tbsp Mirin **See NOTES below for sub
- ½ tbsp Rice vinegar **See NOTES below for sub
- 1 tbsp Sake **See NOTES below for sub
- 1 tbsp Hoisin Sauce
- 2 tbsp brown sugar **See NOTES below for sub
Garnish
- ½ tsp sesame seeds **white or black or use both
- 2 tbsp Scallions **chopped. Use only green parts
Liquid
- ¼ cup water
Sauce Thickener
- 2 tbsp Cornstarch **diluted in 2 tbsp water to form a slurry
For Flash Marinating Chicken
- 2 tbsp Soy sauce **you use: regular or light soy sauce or Tamari or even coconut aminos
- 1 tsp Sesame oil
Instructions
Flash marinate the chicken
- Dice the skinless, boneless chicken breasts or thighs into 1 inch cubes. Rub them with sesame oil & soy sauce mentioned in the "for flash marinating chicken" above. Set them aside while you prep the other stuffs.
How to make Chicken Teriyaki?
- Set the Instant Pot on SAUTE & set it on NORMAL heat settings. Add oil and when the oil becomes moderately hot throw in the minced ginger & garlic and saute for 30 seconds.
- Add the marinated chicken and saute until the chicken becomes opaque and begins to become slightly golden around the edges.
- Add the liquid and de-glaze the pot very well by scraping the sides and the bottom of the pot with a spatula. This will help to loosen any food particles stuck at the bottom of the pot. As a result, it'll prevent the BURN error.
- CANCEL the SAUTE function and close the lid of the Instant Pot. SEAL the valve and PRESSURE COOK on HIGH for just 1 minute.
- When the pressure cooking cycle is over the Instant Pot will begin to beep. Quickly do a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position. Open the lid carefully. CANCEL the PRESSURE COOK function.
- Hit the SAUTE function and set it on LOW. Add all the ingredients mentioned above in the "Homemade Teriyaki Sauce" section. You'll end up with lots of liquid in the pot. That's fine we'll be cooking down the sauce to thicken.
- Bring the sauce to a simmer. Now, add the cornstarch slurry and give everything a good stir. Simmer to thicken the sauce. At this point you can keep the sauce you prefer, I mean the consistency. We love a thicker sauce and that's how I made it.
- Turn off the Instant Pot. Add the 1 tsp sesame oil and give everything a quick stir. Garnish with sesame seeds, chopped scallions and serve hot. We served the dish with a side of blanched broccoli. If you want you can toss the steamed or blanched broccoli in the pot. Give a quick stir and than serve. Enjoy!
Video
Notes
- Mirin Sub: Sub it with same amount white wine, dry sherry or rice vinegar. Add a little more sugar to balance the flavor. However, this is not mandatory.
- Sake Sub: White wine, dry sherry or equal amount of mirin are great substitutions.
- Rice Vinegar Sub: Use cider vinegar.
- Brown Sugar: You can sub it with 1.5 tbsp honey.
- Spicy Teriyaki Chicken: Add sriracha sauce or increase the amount of red pepper flakes. Today's recipe is not spicy, it has a slight kick to it.
- Soy Sauce: Use low sodium variety. It's a must. Otherwise the dish will become salty.
- Soy Sauce alternatives: You can use low sodium light soy sauce, or tamari or even coconut aminos (it doesn't taste like coconut!).
- The Sauce: We prefer a thick sauce that coats the chicken. However, the consistency of the sauce is totally your choice. Keep it the way you want.
- Thickener: We used cornstarch slurry to quickly thicken the sauce. However, chicken teriyaki chicken can be made without cornstarch. In that case, you need to cook down the sauce to thicken it. The result will not be the same and also the taste.
- Storing Tips: Instant Pot Chicken Teriyaki will last for 5 days in the fridge when stored in dry and air tight containers. The sauce will thicken.
- Freezing Tips: You can fridge the Instant Pot Teriyaki Chicken for upto 1 month in freezer safe containers or bags. Just skip the sesame seeds and scallions.
- Re-heating tips: Sprinkle a few drops or teaspoons of water (depending on how thin or how thick you want the sauce) on top of the fridge cold teriyaki chicken and re-heat it in the microwave oven. Garnish with sesame seeds & scallions and serve.
Nutrition Facts
Instant Pot Chicken Teriyaki
Amount Per Serving
Calories 433
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 126mg42%
Sodium 2091mg91%
Potassium 794mg23%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 11g12%
Protein 46g92%
Vitamin A 99IU2%
Vitamin C 4mg5%
Calcium 24mg2%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 433kcal | Carbohydrates: 19g | Protein: 46g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 126mg | Sodium: 2091mg | Potassium: 794mg | Fiber: 1g | Sugar: 11g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg