Instant Pot Teriyaki Chicken:
Teriyaki chicken is quick, sweet, gooey, and simple for a healthy chicken dinner! This healthy food chicken recipe is a healthy twist on the very attractive Teriyaki chicken skillet that was my first gateway to Asian food.
Made with more natural ingredients, you can adapt it to teriyaki chicken breasts or thighs, and the chicken teriyaki sauce only has 8 ingredients, including water (which I don’t think is important, right?).
I was introduced to Japanese teriyaki chicken through our favorite Japanese fast food restaurant (just?). It was on the corner of a nondescript shopping mall. The only notable decorations were the large pictures of menu items taped to the walls and the bottles of Kikkoman soy sauce on the tables.
What the restaurant lacks in atmosphere is more than food. My order was teriyaki chicken with a large portion of glutinous rice. The memory of that still makes my mouth water. I will always consider teriyaki chicken as a comfort food.
I suspect you’ve come across teriyaki chicken in some way, whether it’s a favorite alfresco dining spot, a food court at the mall, or a recipe I’ve seen printed on the back of the teriyaki sauce packaged in the Supermarket.
If yours feels like mine, with very few exceptions, most teriyaki chicken recipes are packed with sugar, sodium, and other ingredients that should be eaten in moderation for a healthy dinner.
For today’s teriyaki chicken recipe, I was inspired by that perfect Japanese teriyaki chicken dish that I remember from my youth and then gave it a healthy makeover. (Like this teriyaki salmon).
Serve with rice and a side of veggies, and you’ve got a spectacular dinner that will top your pants when you always eat out!
Without explicitly starting to do so, making healthy versions of my favorite Asian foods became a little hobby for me.
In fact, as I was writing this, I took a quick look at the recipe index and … well, we’ve got a few clues: slow cooker beef and broccoli (and um, instant beef and broccoli plus this stovetop healthy and Broccoli), Teriyaki Chicken Stir Fry, Pineapple Chicken, General Tso Tofu, Crockpot Orange Chicken, Honey Garlic Chicken Salad Cocker, not to mention all of these healthy fried recipes.
I’m clearly in this fake food game for more than a fortune cookie.
How to make Instant Pot Teriyaki Chicken
The basic recipe for this instant teriyaki chicken mix is Crock Pot Teriyaki Chicken. (Did I mention that I love teriyaki chicken?)
Like the original recipe, this recipe is made with simple homemade ingredients. No need to make instant teriyaki chicken with bottled sauce. Alternatively, swap out the store-bought sauce for a quick mix of:
soy sauce. I like and recommend low sodium.
Rice vinegar. An essential piece in any sauce for frying. This balancing acid provides the sweetness of the teriyaki sauce.
honey. This replaces some of the brown sugar (most restaurant sauces are packed with sugar).
Brown sugar We still need a bit of the perfect teriyaki chicken flavor, but again, that’s a lot less than what you’ll find in a bottle or at a restaurant.
Fresh Garlic And Fresh Ginger. To revitalize your teriyaki sauce.
Cornstarch. To thicken your teriyaki marinade in a thick, shiny sauce that wraps around each fork.
How to cook Instant Pot Teriyaki Chicken in a quick bowl
One of the great advantages of this easy pressure cooker teriyaki chicken recipe over the slow cooker version is that everything is cooked in one pot. (This is the Instant Pot I have and highly recommend.)
Instead of reducing the teriyaki sauce on the stovetop, you can make it right in the Instant Pot! Thank you skipped the situation.
Put the chicken in the prep bowl. You can use chicken breast, instant teriyaki chicken thighs, or even frozen chicken.
Mix the ingredients for the sauce. very easy.
Pour over chicken, chop, and cook! The amount of time will vary depending on your use of the breast or thighs, and also whether the chicken is fresh or frozen.
Place the cooked chicken on a plate and chop it with two forks. At this point, it will be a ramshackle offer.
Switch the instant bowl to a stir fry, then add the cornstarch mixture. Bring it to a boil and thicken to a wonderful, addictive teriyaki sauce.
Stir the chicken into the sauce and serve!
How to serve Instant Pot Teriyaki Chicken in a quick bowl
Keep it simple: Serve a bowl of instant teriyaki chicken with rice. Use brown rice for more fiber and protein. You can do this in an Instant Pot or on the stove while the teriyaki chicken is cooking.
While the chicken is cooking, I like to steam or boil a side of broccoli, then combine it with teriyaki chicken and rice to make these quick-cook teriyaki chicken dishes.
For a low carb version, use cauliflower rice or even broccoli rice.
Ingredients Instant Pot Teriyaki Chicken
For 4 Persons
1 1/2 pound boneless, skinless chicken breast About 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)
2/3 cup low sodium soy sauce
1/3 cup of water
3 tablespoons of rice vinegar
3 tablespoons of honey
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons minced fresh ginger
3 tablespoons cornstarch mixed with 1/4 cup water to make a paste
For 8 Persons
3 pounds boneless skinless chicken breast, about 3 medium breasts (see blog post above for tips on using frozen chicken or chicken thighs)
1.33 cups low sodium soy sauce
0.67 cups of water
6 tablespoons rice vinegar
6 tablespoons of honey
6 tablespoons brown sugar
4 garlic cloves minced
4 tablespoons minced fresh ginger
6 tablespoons cornstarch mixed with 1/4 cup water to make a paste
For 12 Persons
4.5 pounds boneless skinless chicken breast About 3 medium breasts (see blog post above for tips on using frozen chicken or chicken thighs)
2 cups low sodium soy sauce
1 cup of water
9 tablespoons of rice vinegar
9 tablespoons of honey
9 tablespoons brown sugar
6 garlic cloves minced
6 tablespoons minced fresh ginger
9 tablespoons cornstarch mixed with 1/4 cup water to make a paste
Coat the bottom of a 6-liter instant saucepan with nonstick spray. Place the chicken breasts in the bottom.
In a medium bowl, combine the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. We pour over the chicken.
Close and close the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure escape naturally for 5 minutes, then immediately vent the air to release the remaining pressure. Open the lid carefully.
Immediately close the bowl. Transfer the chicken to a plate and let it cool for a few minutes. Once you can safely handle it, slice the chicken with two forks or cut it into bite-sized pieces.
Convert Instant Pot to SAUTE. Once the liquid begins to boil, slowly mix in the cornstarch slurry. Continue beating to make sure the sauce is smooth and smooth. Continue cooking and whisking until the sauce thickens, for a minute or two.
Immediately close the bowl. Return the chicken to the saucepan and add the sauce. Serve hot with prepared rice sprinkled with green onions and sesame seeds.
For Serving Instant Pot Teriyaki Chicken
Green onion, thinly sliced
Roasted sesame seeds
Make brown rice, quinoa, or cauliflower rice.