Instant Pot Teriyaki Chicken
This easy recipe for Instant Pot Teriyaki Chicken is made with sweet and tangy homemade Teriyaki sauce, chicken thighs or breasts, and is ready from start to finish in less than 30 minutes.
Servings: 8
Ingredients
- 1 cup pineapple juice
- ¼ cup low-sodium soy sauce or Tamari
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- ¼ teaspoon crushed red pepper flakes optional
- 2 teaspoons extra virgin olive oil
- 2-3 pounds boneless skinless chicken thighs about 8 pieces
- Salt and pepper to taste
- ¼ cup water for deglazing pan
- 3 tablespoons cornstarch or tapioca/arrowroot starch
- ¼ cup water for cornstarch slurry
Instructions
- Prepare the teriyaki sauce by combining 1 cup pineapple juice¼ cup low-sodium soy sauce , 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, and ¼ teaspoon crushed red pepper flakes in a small mixing bowl. Set to the side to add to the dish later.
- Hit the sauté button on the instant pot, add in 2 teaspoons extra virgin olive oil, and let the oil heat briefly. While the oil is heating, lightly season the chicken with salt and pepper on each side. Place the seasoned chicken in a single layer in the heated oil (work in batches if needed to not overcrowd the inner pot), and sear the chicken on each side for 2 minutes, or until just golden. Once the chicken is fully seared, remove it from the inner pot and place it on a plate. Turn the sauté function OFF by hitting cancel.
- Pour in ¼ cup water and scrape up the browned bits off the bottom of the inner pot.
- Place the chicken back in the inner pot and pour the prepared teriyaki sauce over the chicken.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on HIGH pressure for 7 minutes. Do this by hitting manual/pressure cook and using the +/- buttons to adjust until it reads 7 minutes.
- When the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, do a quick release of any remaining pressure if desired, or allow the pressure to release fully on its own.
- Open the lid, remove the chicken, and place it on a clean plate.
- Hit cancel on the instant pot to turn off the keep warm function and then hit sauté, to bring the sauce to a simmer. In a small bowl, whisk together the 3 tablespoons cornstarch and ¼ cup water until completely dissolved. Whisk the cornstarch slurry into the inner pot of the Instant Pot and allow to cook for two to three minutes, stirring occasionally, until the sauce has thickened. Once thickened, hit cancel to turn off the Instant Pot.
- Serve the chicken with the thickened sauce. Garnish with sesame seeds and green onions if desired.
Video
Notes
For Frozen Chicken: Skip searing the meat and simply place frozen chicken directly into the inner pot and cover it with the sauce. Cook on HIGH for 11 minutes and allow the pressure to release for 10 minutes.
Skip the Sear: If you want to skip searing the chicken, simply layer the chicken seasoned chicken in the inner pot, top with water and prepared sauce and cook for 8 minute on high pressure with a natural pressure release.
Storage: Store leftovers in a sealed container for 3-4 days in the refrigerator or for 2 months in the freezer. To reheat, let the teriyaki chicken defrost in the refrigerator overnight, if needed. Reheat in a heat-safe bowl covered with a damp paper towel in the microwave in 60-second intervals until heated through.
Nutrition
Calories: 231kcal | Carbohydrates: 14g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 135mg | Sodium: 538mg | Potassium: 416mg | Fiber: 1g | Sugar: 10g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
