Instant Pot Teriyaki Chicken Recipe
This simple Instant Pot Teriyaki Chicken recipe is quick and easy to make and so much better than take out! A delicious dinner ready in 30 minutes!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 3 chicken breasts boneless skinless about 2 pounds
- ¼ cup soy sauce less sodium
- ¼ cup pineapple juice
- ¼ cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon rice vinegar
- ¼ teaspoon sesame oil
Cornstarch slurry
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce or water
Instructions
- In a small bowl, whisk the soy sauce, pineapple juice, brown sugar, garlic powder, ginger, rice vinegar and sesame oil together until well combined
- Pour the olive oil into the inner pot, and place the chicken in the pot.
- Pour the teriyaki sauce over the chicken, and place lid on the Instant Pot
- Turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes. Pot will take a few minutes to reach pressure and start cooking
- When pot beeps, allow a natural release. When pin drops, hit CANCEL to turn pot off, remove lid, then remove chicken to a plate, and slice. Cover with foil to keep warm.
- Mix cornstarch and soy sauce (or water) together in a small bowl. Hit SAUTE, and when sauce starts to bubble, stir in the cornstarch slurry and allow to cook until it starts to thicken.
- Hit CANCEL, add chicken back to pot, and stir. Serve immediately.
Notes
Recipe was made in a 6 quart Instant Pot electric pressure cooker. An 8 quart will need more liquid, but cook time remains the same.
Nutrition
Calories: 140kcal | Carbohydrates: 12g | Protein: 13g | Fat: 4g | Cholesterol: 36mg | Sodium: 608mg | Potassium: 260mg | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 0.6mg