Instant Pot Teriyaki Chicken
If you’re a busy teriyaki fan, give it a try. You can make this Instant Pot Teriyaki Chicken in record time and tastes just like your favorite take-out!
Servings: 4
Calories: 329kcal
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.
Notes
1. Garnished with toasted sesame seeds and green onions or as desired.
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
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
Nutrition
Calories: 329kcal | Carbohydrates: 32g | Protein: 38g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1254mg | Potassium: 854mg | Fiber: 1g | Sugar: 25g | Vitamin A: 7155IU | Vitamin C: 9.2mg | Calcium: 37mg | Iron: 1.3mg