Instant Pot Teriyaki Chicken

$- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces - 1/2 cup soy sauce (low-sodium is best) - 1/4 cup honey or maple syrup - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 cup chicken broth - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - Sesame seeds for garnish - Chopped green onions for garnish In this recipe, I use chicken thighs because they stay juicy. The soy sauce gives a salty flavor, while honey or maple syrup adds sweetness. Rice vinegar adds a tangy kick. You can add sesame oil for nuttiness. Fresh garlic and ginger bring zest and warmth. Chicken broth helps create a tasty sauce. The cornstarch thickens the sauce, making it more delicious. Finally, sesame seeds and chopped green onions are great for topping. They add crunch and color to your dish. Enjoy crafting this tasty meal! 1. Whisking the Teriyaki Sauce Ingredients In a bowl, combine the following: - 1/2 cup soy sauce - 1/4 cup honey or maple syrup - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced Whisk these until they blend well. This sauce gives the chicken its sweet and savory taste. 2. Optional Ingredients for Extra Flavor You can add red pepper flakes for heat or a splash of orange juice for zest. These options kick up the flavor. 1. Sautéing the Chicken Set your Instant Pot to 'Sauté' mode. Add a drizzle of sesame oil if you like. Once hot, add: - 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces Cook for about 3-4 minutes until the chicken turns lightly brown. 2. Adding Sauce and Chicken Broth Pour the teriyaki sauce and 1 cup chicken broth over the chicken. Stir well to coat everything. This step ensures every bite is tasty. 1. Sealing the Instant Pot Close the lid of your Instant Pot. Make sure the vent is sealed tightly. This keeps all the steam inside for cooking. 2. Cooking Time and Settings Set the Instant Pot to 'Pressure Cook' on high for 8 minutes. This time helps the chicken absorb all those flavors. 1. Using Cornstarch and Water Mixture After cooking, open the lid. Switch back to 'Sauté' mode. Mix: - 1 tablespoon cornstarch - 2 tablespoons water Stir this into the pot. Cook for 2-3 minutes until the sauce thickens. This gives it a nice glaze. 1. Recommended Side Dishes Serve the teriyaki chicken over: - Steamed rice - Quinoa Both pair well and soak up the sauce. 2. Garnishing Options Don't forget to garnish! Use: - Sesame seeds - Chopped green onions These add visual appeal and extra flavor. Enjoy your meal! - Adjusting Sweetness and Saltiness: If you like your teriyaki a bit sweeter, add more honey or maple syrup. For a saltier taste, use regular soy sauce instead of low-sodium. Taste the sauce before cooking. This way, you can tweak it just right. - Alternative Ingredients for Dietary Preferences: If you need to make this dish gluten-free, choose tamari instead of soy sauce. For a vegan option, swap the chicken with firm tofu or seitan. You can also use agave nectar instead of honey for a fully plant-based version. - Overcooking Chicken: One of the biggest mistakes is cooking the chicken too long. Set your Instant Pot to cook on high for no more than 8 minutes. If you overcook, the chicken may become dry and tough. - Not Sealing the Pot Properly: Always check the sealing ring before cooking. If it’s not in place, the pot won’t build pressure. This can lead to uneven cooking and a mess in your kitchen. - Enhancements for Flavor and Texture: To add more crunch, toss in some chopped bell peppers or snap peas once the chicken is done. You can also sprinkle crushed red pepper flakes for a spicy kick. Serving over fluffy rice or quinoa will soak up the delicious sauce. Don't forget to garnish with sesame seeds and green onions for that perfect finish! {{image_2}} You can boost the flavor and nutrition by adding vegetables. Bell peppers and broccoli work great. Just chop them up into bite-sized pieces. After you sauté the chicken, add these veggies in the pot. They cook quickly and soak up the teriyaki sauce. This way, you get a colorful and healthy meal in one pot! Want to mix things up? You can use chicken breasts instead of thighs. Chicken breasts are leaner, so they cook faster. You might need to lower the cooking time to about six minutes. If you prefer a plant-based meal, try tofu. Use firm tofu, cut into cubes. Sauté it just like the chicken to give it a nice texture. Add a twist to the classic recipe by including pineapple. Pineapple gives a sweet and tangy flavor. You can add fresh or canned pineapple chunks right before the pressure cooking step. Also, consider adding spices like red pepper flakes or sesame seeds. These spices add a nice kick and depth to your dish. - Refrigeration Tips: Place leftover teriyaki chicken in an airtight container. It will stay fresh for 3 to 4 days in the fridge. Make sure to cool the chicken to room temperature before sealing. This helps keep it moist and tasty. - Freezing Options: You can freeze the teriyaki chicken too. Use a freezer-safe bag or container. It will stay good for up to 3 months. When ready to eat, thaw it in the fridge overnight. This keeps the chicken juicy. - Best Methods for Keeping Chicken Tender: To reheat, use the microwave or stovetop. If using a microwave, do it in short bursts. Heat for 1 to 2 minutes at a time. Stir often to avoid hot spots. If using the stovetop, warm it in a pan with a splash of chicken broth. This keeps the chicken moist and flavorful. To make this dish from scratch, start with the sauce. In a bowl, whisk together: - 1/2 cup soy sauce - 1/4 cup honey or maple syrup - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced This mix creates a rich teriyaki sauce. Next, turn on the Instant Pot to 'Sauté' mode. Add a splash of sesame oil (optional) and 1.5 lbs of bite-sized boneless, skinless chicken thighs. Sauté the chicken for 3-4 minutes until it turns lightly brown. Pour the sauce and 1 cup of chicken broth over the chicken. Stir well. Close the lid and seal the vent. Set the pot to 'Pressure Cook' on high for 8 minutes. After cooking, let it naturally release for 5 minutes, then quick release any remaining pressure. To thicken the sauce, switch back to 'Sauté' mode. Stir in a mix of 1 tablespoon cornstarch and 2 tablespoons water. Cook for another 2-3 minutes until the sauce is thick. Serve over rice or quinoa, adding sesame seeds and chopped green onions for garnish. Yes, you can use frozen chicken for this recipe. However, you need to adjust the cooking time. If using frozen chicken thighs, set the cooking time to 10-12 minutes instead of 8. This extra time ensures that the chicken cooks all the way through. Remember to keep the vent sealed during cooking. After the cooking time, let the pot release pressure naturally for 5 minutes. Then, quick release any remaining pressure. The sauce will still thicken perfectly. Teriyaki chicken pairs well with many side dishes. Here are some tasty options: - Steamed rice or quinoa - Stir-fried vegetables like broccoli or bell peppers - Asian-style coleslaw - Fried rice - Noodles You can also serve it with a light salad topped with sesame dressing. These sides enhance the flavors and make your meal more colorful and enjoyable. Instant Pot Teriyaki Chicken is simple and tasty. We covered the main ingredients, like chicken thighs and teriyaki sauce. You learned step-by-step instructions, from making the sauce to pressure cooking. I shared tips for sweetness and avoiding mistakes. Variations included adding vegetables or using tofu. Lastly, I gave storage tips for leftovers. Now, you can make this dish with confidence. Enjoy experimenting and sharing your flavorful meals!$

Instant Pot Teriyaki Chicken

Discover the deliciousness of Instant Pot Teriyaki Chicken, a quick and flavorful meal your whole family will love! Made with tender chicken, a homemade teriyaki sauce, and only a few simple ingredients, this dish is perfect for busy weeknights. In just 30 minutes, you can whip up a savory dinner that's sure to impress. Ready to tantalize your taste buds?

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Ingredients

1.5 lbs (680g) boneless skinless chicken thighs, cut into bite-sized pieces

1/2 cup soy sauce (use low-sodium if preferred)

1/4 cup honey or maple syrup

1/4 cup rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 cup chicken broth

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Sesame seeds for garnish

Green onions, chopped, for garnish

Instructions

Prepare the Sauce: In a bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and minced ginger to create the teriyaki sauce.

Sauté: Turn the Instant Pot to 'Sauté' mode. Once hot, add a drizzle of sesame oil (optional) and the chicken pieces. Sauté for about 3-4 minutes until lightly browned on all sides.

Add Sauce and Broth: Pour the prepared teriyaki sauce and chicken broth over the chicken pieces in the pot. Stir well to combine.

Pressure Cook: Close the lid of the Instant Pot and ensure the vent is sealed. Set it to 'Pressure Cook' on high for 8 minutes.

Release Pressure: Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Thicken the Sauce: Open the lid and switch back to 'Sauté' mode. Stir in the cornstarch-water mixture and cook for another 2-3 minutes until the sauce thickens to your desired consistency.

Serve: Serve the teriyaki chicken over steamed rice or quinoa, drizzled with extra teriyaki sauce, and garnished with sesame seeds and chopped green onions.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings