Fabulous Asian flavor in record time.
We love this easy Instant Pot Chicken recipe!
What I love about my Instant Pot – well, at least one thing I love– is the way it expands my dinner choices.
See, we all have such busy schedules that often, I only have about half an hour to get dinner ready. So, for years, there were lots of dishes we loved that we couldn’t have very often, because they took too long. But now, thanks to my trusty Instant Pot, those slower recipes are literally back on the table.
For example, I have this great Teriyaki Chicken Sheet Pan Dinner. It’s delicious and easy, but it takes about an hour in the oven. So I had to save it for evenings when I knew I’d have an hour to cook.
But now, if I get a teriyaki craving on a busy weeknight, it’s no problem. My Instant Pot can take me from uncooked chicken breasts to fully cooked, shredded chicken in a salty-sweet, delicately spicy teriyaki sauce in about half an hour – even less if I dice the chicken before cooking.
If you’re a busy teriyaki fan, give it a try. And if you don’t know how you feel about teriyaki because you’ve never had time to make it, now’s your chance to find out.
Instant Pot Teriyaki Chicken
- Add chicken breast to electric pressure cooker.
- Whisk together broth, soy sauce, honey, vinegar, brown sugar, garlic and ginger.
- Pour over chicken in pressure cooker.
- Top with sliced carrot coins.
- Close and seal pressure cooker and set to 10 minutes high pressure. Allow 10 minute natural pressure release when done, then perform quick release.
- Remove carrots to separate bowl. Remove chicken to a large bowl and shred using two forks.
- Meanwhile, turn pressure cooker to sauté and allow sauce to come to a simmer. Whisk together cornstarch with equal amount of water until smooth. Stir into sauce and let simmer 2-3 minutes until thickened. Add chicken and carrots back into pot and stir to serve.
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Instant Pot Teriyaki Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons jarred minced garlic
- 1/4 teaspoon ground ginger
- 6 oz sliced carrots coins
- 2 tablespoons cornstarch
Instructions
- Add chicken breast to electric pressure cooker.
- Whisk together broth, soy sauce, honey, vinegar, brown sugar, garlic and ginger.
- Pour over chicken in pressure cooker.
- Top with sliced carrot coins.
- Close and seal pressure cooker and set to 10 minutes high pressure. Allow 10 minute natural pressure release when done, then perform quick release.
- Remove carrots to separate bowl. Remove chicken to a large bowl and shred using two forks.
- Meanwhile, turn pressure cooker to sauté and allow sauce to come to a simmer. Whisk together cornstarch with equal amount of water until smooth.
- Stir into sauce and let simmer 2-3 minutes until thickened. Add chicken and carrots back into pot and stir to serve.
Recipe Notes:
2. Chicken can be diced before cooking if desired instead of shredding. Adjust cooking
time to 8 minutes.
3. Delicious served over steamed jasmine rice
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Dinah mcnally says
How to make if I don’t instant pot
Barb Hillier says
I was just wondering if I can use my ninja slow cooker in place of the instant pot for some of your recipes?
AmyBrigdon says
Can you substitute powdered ginger for the bottled minced ginger?
Corey says
Yep! The rule is 1/2 teaspoon of ground ginger for each 1 tablespoon fresh ginger. 🙂
Breanne says
Would it be possible to sub broccoli for the carrots in this? I am new to the instant pot so not sure if broccoli can cook that long with the chicken.
Corey says
Yes, that will work out just fine.
Kim says
Can you use frozen chicken?
Leslie says
I used frozen chicken and cooked it for 12 minutes instead. I also steamed some broccoli and added it on my plate. (Broccoli cooks too quickly and will get mushy if cooked in the instant pot.). Yummy chicken. Thank you for the recipe.