Instant Pot Teriyaki Chicken
This Instant Pot Teriyaki Chicken is so tender and makes up quickly. It is so easy and is perfect for dinner or lunch when you don't have a lot of time. The flavor is wonderful and will be a new staple in the dinner routine.
Servings 6
Calories 263kcal
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2/3 cup soy sauce
- 1/2 cup honey
- 5 Tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 1/2 Tablespoons fresh minced garlic
- 2 1/2 teaspoons minced ginger
- 2 1/2 Tablespoons corn starch
- 2 Tablespoons cold water
- 2 Tablespoons chopped green onions
Instructions
- Place chicken in the bottom of your instant pot.
- In a small bowl combine, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl and mix until well blended. Pour over the chicken.
- Secure the lid and set the pressure release to sealing position. Set instant pot to poultry or meat mode depending on your version, and set for 6 minutes.
- When the time is done, release pressure according to your appliance's instructions and remove chicken to bowl and carefully shred with fork.
- Transfer sauce to a pan and heat on the stove top until it comes to a boil.
- Combine cornstarch and water and mix well.
- Slowly pour into the sauce, stirring constantly until sauce thickens.
- Add chicken and coat with sauce.
- Serve over rice and garnish with green onion.
Nutrition
Serving: 6g | Calories: 263kcal | Carbohydrates: 30g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1576mg | Potassium: 520mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 55IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!