Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Instant Pot Teriyaki Chicken
This delicious Teriyaki Chicken recipe is a staple of our home. And now, it's been altered for the instant pot!
Course
dinner, Main dish
Cuisine
Japanese
Keyword
chicken, instant pot, instant pot recipes, teriyaki
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
23
minutes
minutes
Servings
10
Calories
260
kcal
Author
Ashlee Marie
Ingredients
8-9
chicken thighs
½
C
soy sauce
¼
C
rice vinegar
2
cloves
garlic minced
1
tsp
grated ginger
1/2
C
sugar
¼
tsp
black pepper
1
Tbsp
corn starch
1
Tbsp
cold water
2
tbsp
Sesame seeds toasted
1
stalk
Green onions
US Customary
-
Metric
Instructions
Add the soy sauce, rice vinegar, garlic, ginger, honey and black pepper to the instant pot and stir
Add the chicken thighs
Cook on high for 8 minutes if the chicken is thawed – 12 mins for frozen
Natural pressure release for 10 mins then quick release.
Stir cold water and corn starch to create a slurry
Take out chicken and press saute
Add slurry to sauce and simmer until slightly thick
Shred the chicken and add it back into the sauce
Serve over rice and top with sesame seeds and green onions
Video
Nutrition
Calories:
260
kcal
|
Carbohydrates:
12
g
|
Protein:
16
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
89
mg
|
Sodium:
718
mg
|
Potassium:
218
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
80
IU
|
Vitamin C:
0.4
mg
|
Calcium:
28
mg
|
Iron:
1.2
mg