INSTANT POT HONEY TERIYAKI CHICKEN

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This Instant Pot Teriyaki Chicken is incredibly simple to make and pleases even picky eaters with its sweet and savory Asian-inspired honey teriyaki sauce and tender shredded chicken pieces. Serve over rice for a no-fuss dinner the whole family will enjoy!

Moment Pot – This Instant Pot teriyaki chicken is a simple, delectable chicken formula that you’ll need to return to over and over. The key here is the Instant Pot. It genuinely is so much faster to cook however loses none of the stunning honey chicken character.

Chicken thighs – I realize chicken thighs can be a polarizing subject, yet to me they are just as great as chicken bosoms and at times (like in this chicken teriyaki), far and away superior. They are more delightful and concoct so rapidly in the Instant Pot, absorbing that multitude of juices from the yummy sauce.

Honey – I’m concerning that tricky sweet sauce. It’s barely enough, you know? It balances the ginger and red pepper drops the perfect sum. Everything’s with regards to that equilibrium.

Flexible – Serve the chicken thighs entire on top of rice or noodles or make Instant Pot destroyed chicken and add the chicken to ramen, mixed greens, slaws, cauliflower rice – and so on. So great in all things!

Instant Pot Chicken Tips, Tricks, & Equipment

Though pressure cookers vary from manufacturer to manufacturer, there are some tips and tricks that work when working with them.

  • First of all, here is the Instant Pot I have been using for years. It has worked just fine through dozens of recipes and season after season.
  • Make sure you add liquid to the pressure cooker. It needs some kind of liquid to create the steam (pressure) to cook your food. It needs at least a half to one cup of liquid to make it pressurize.
  • Always, always, always let it vent. I cannot stress how important this is. Although many Instant Pots lock when cooking, it’s best not to even try to get the lid off without venting first. You do not want to go to the hospital with burns from trying to cook dinner.
  • Want to batch cook without having to clean the inner pot over and over again? Consider purchasing extra inner pots to help you do this more easily.
  • You’ll need a nice, sturdy set of tongs for pulling meat and other heartier ingredients out of the bottom of the inner pot. I have found nothing beats a strong pair of stainless steel ones.
  • Alternately, if you are cooking soups in your slow cooker, you’ll need a great big deep soup ladle. Ain’t nobody got time for those dinky ones.
  • Finally, most inner parts of Instant Pots can go in the dishwasher. As always, check your instructions first — but if you can save time and use the dishwasher I say go for it!
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Expert Tips

  • Forget to thaw the chicken? No problem. For frozen thighs, cook on HIGH for 13 minutes and allow the pressure to release for 10 minutes.
  • If you want to substitute chicken breasts, then you’ll only need to cook on HIGH for 10 minutes and then release pressure for 10 minutes.
  • For bone-in, skin-on chicken thighs, you will want to crisp the skin as a first step (unless you plan on removing the skin before eating). You can brown the thighs in a tablespoon or two of oil (directly in the Instant Pot insert using the SAUTE function) for 1-2 minutes per side before proceeding with the recipe. Just remember that, after browning, you scrape all of the dark bits from the bottom of the pot (you can add a little water to deglaze the pot) before adding back the chicken and sauce. Otherwise, the Instant Pot may give you a burn warning after sealed.
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This Instant Pot Teriyaki Chicken is incredibly simple to make and pleases even picky eaters with its sweet and savory Asian-inspired honey teriyaki sauce and tender shredded chicken pieces. Serve over rice for a no-fuss dinner the whole family will enjoy!

Prep Time: 10 MINUTES
Cook Time: 15 MINUTES0 MINUTES
Total Time: 45 MINUTES
Servings: 4 SERVINGS
Course: Main Course
Cuisine: Chinese

Ingredients

  • 4 boneless skinless chicken breasts – (or 6 chicken thighs, see note 1
  • 1/2 cup soy sauce – (I use low sodium)
  • ½ cup water
  • ⅔ cup honey
  • 2 teaspoons minced garlic
  • ½ cup rice vinegar
  • ½ teaspoon ground ginger
  • ¼-½ teaspoon crushed red pepper flakes – use ½ teaspoon for a more noticeable touch of heat
  • 3 tablespoons corn starch + 3 tablespoons cold water
  • 2 teaspoons sesame seeds
  • diced green onions – for topping
  • steamed white rice or fried rice – for serving

Instructions

  1. Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken.
  2. Place lid on pressure cooker, turn vent to seal. Press “pressure cook” and set timer to 20 minutes for frozen chicken, 10 minutes for thawed chicken.
  3. When pressure cooker “beeps” to signal end of cooking time, allow a natural release (aka don’t do anything) until the float valve sinks.
  4. Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to “soup” setting.
  5. Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.
  6. Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce.
  7. Garnish with chopped green onions and serve over steamed or fried rice.
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Notes

  • Chicken – If using very thick pieces of frozen chicken (thicker than 1 1/2 inches) add 10 minutes to cooking time. If you are using very thick pieces of thawed chicken, simply pound chicken to 1 – 1 1/2 inches thickness before proceeding with recipe as written.

Nutrition

Calories: 350 kcal, Carbohydrates: 51 g, Protein: 31 g, Fat: 4 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 72 mg, Sodium: 3378 mg, Potassium: 588 mg, Fiber: 1 g, Sugar: 47 g, Vitamin A: 71 IU, Vitamin C: 2 mg, Calcium: 37 mg, Iron: 2 mg

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