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Let's talk teriyaki chicken. I've been perfecting this Instant Pot version for months, and trust me, it's a game-changer. Forget takeout – this homemade dish beats restaurant quality any day. Juicy chicken thighs swimming in sticky-sweet sauce that's ready in under 30 minutes? Yes, please! Plus, cleanup's a breeze with just one pot. Whether you're feeding hungry kids or impressing dinner guests, this recipe's got your back. Grab your pressure cooker and let's make some magic happen in your kitchen tonight!
Ingredients for Teriyaki Chicken in the Instant Pot
- Chicken thighs: Tender and flavorful dark meat that absorbs the teriyaki sauce well, providing a juicy and succulent texture.
- Soy sauce: Adds a savory umami flavor and saltiness to the dish, creating the base for the teriyaki sauce.
- Brown sugar: Balances the saltiness of the soy sauce with a sweet note, caramelizing during cooking for depth of flavor.
- Garlic: Infuses a pungent and aromatic flavor into the dish, enhancing the overall savory profile of the teriyaki chicken.
- Ginger: Offers a warm and spicy kick to the teriyaki sauce, complementing the sweetness and adding a depth of flavor.
- Water: Helps to create a sauce consistency by diluting the flavors and allowing the cornstarch to thicken the teriyaki sauce.
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the chicken quickly and infusing flavors efficiently.
- Bowl: Used for mixing the teriyaki sauce before pouring it over the chicken in the Instant Pot.
Instant Pot Teriyaki Chicken Recipe Guide
Equipment
- Instant Pot
- Mixing bowl
- Small Bowl
Ingredients:
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 0.25 cup water
- 1 tbsp cornstarch
- to taste Sesame seeds and green onions for garnish
Read more: Instant Pot Chicken Recipes Guide
Instructions:
- Place chicken thighs in the Instant Pot.
- In a bowl, mix soy sauce, brown sugar, garlic, and ginger. Pour over chicken.
- Close the Instant Pot lid, set to sealing, and cook on high pressure for 10 minutes.
- Quick release pressure and remove chicken from the pot.
- In a small bowl, mix water and cornstarch. Stir into the sauce in the pot.
- Set Instant Pot to sauté and cook until sauce thickens.
- Shred the chicken and return to the pot, stirring to coat in the sauce.
- Serve over rice, garnished with sesame seeds and green onions.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Recipe Guide
Preparing and Storing Teriyaki Chicken Ahead of Time
Make Ahead Instructions
- Cook the teriyaki chicken according to the recipe.
- Allow the chicken to cool completely.
- Store the chicken in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the teriyaki chicken according to the recipe.
- Allow the chicken to cool completely.
- Place the chicken in a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw in the refrigerator before reheating.
Marinating the chicken in the teriyaki sauce for a few hours before cooking can enhance the flavor and tenderness of the meat.
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