Easy Instant Pot Teriyaki Chicken
This Easy Instant Pot Teriyaki Chicken recipe is perfect for your weeknight’s dinner repertoire! Easy to make with just a few ingredients, this flavorful chicken will quickly become a family favorite.
Servings 6 servings
Calories 258kcal
Ingredients
- 2 tablespoons vegetal or canola oil
- 6-8 boneless, skinless chicken thighs
- 1 green onion , sliced
- Sesame seeds , for garnish (optional)
Teriyaki Sauce:
- ½ cup (120 ml) low sodium soy sauce
- ¼ cup (60 ml) rice vinegar
- 2 cloves garlic , minced
- 2 teaspoons fresh grated ginger
- 2 tablespoons canola oil
- 2 tablespoons honey (see notes)
- ¼ teaspoon black pepper
- 1 tablespoon corn starch
Instructions
- Combine teriyaki sauce ingredients in a mixing bowl. Set aside.
- Heat the Instant Pot in sauté mode, adjust to “more”. Add oil and brown the chicken, about 2 -3 minutes per side. When the chicken is browned press “cancel”.
- Add the teriyaki sauce to the pot; mix to combine.
- Cover and lock the lid. Select “Manual” or “Pressure Cook” and adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there.
- Sprinkle with sliced green onions and sesame seeds, if desired. Serve with rice or quinoa.
Notes
Store: Once completely cooled, store in an airtight container in the refrigerator for up to 3 days.
Freeze: Transfer the cooled chicken to a freezer-friendly bag and keep frozen for up to 3 months. Thaw in the fridge overnight.
Reheat: If you’ve got a big batch, you can reheat it on the stovetop on low heat. If you’re just reheating a single portion, the microwave is a great option. You may find you need to splash a bit of water just to add some liquid back into it if it’s gotten too thick.
Chicken: This time I used chicken tights, but you can use drumsticks or chicken breast if you prefer.
Honey: You can substitute 2 tablespoons of honey for 3 tablespoons of brown sugar.
How Do You Do Quick Release on Instant Pot?
Once your Instant Pot’s cooking time is over, it will beep, and then it will start counting up on the keep warm mode. If the recipe requests quick-release press “Cancel” immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. Then remove the lid.
How Do You Do Natural Release on Instant Pot?
Once your Instant Pot’s cooking time is over, it will beep, and then it will start counting up on the keep warm mode. The natural release time will vary depending on what are you cooking. In most recipes, 10 – 15 minutes of natural release is enough. Check the recipe direction to get an idea of how long the natural release will take. After the natural release time is over carefully turn the valve to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
Can I Cook with Frozen Chicken in The Instant Pot?
Yes! The cook time under pressure doesn't change, but the time the pot takes to come up to pressure will be longer — about 5- 10 minutes extra depending on the quantity of chicken. The same rule applies to cooking others frozen meats, such as beef, pork, lamb, etc.
Please keep in mind that if you going to cook from frozen meats you must skip the browning step.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 258kcal | Carbohydrates: 9g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 810mg | Potassium: 315mg | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 0.7mg | Calcium: 16mg | Iron: 1.3mg