Chicken teriyaki is one of those dishes that seems to be universally loved. No matter how you make it, it is easy to cook, but cooking it in an Instant Pot makes it even easier. Serve it over steamed rice with broccoli or another green vegetable on the side.
You can make a simple teriyaki sauce from scratch using basic pantry ingredients. Soy sauce, sugar, rice vinegar, mirin rice wine, garlic and ginger cook down in the pot to a sweet glaze that coats the chicken beautifully. If you want an even faster dish, substitute with store-bought teriyaki sauce.
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Cooktop Cove
Instant Pot Teriyaki Chicken
4
10 minutes
10 minutes, plus 15 minutes to come to pressure
35 minutes
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs or a combination (about 2 pounds total)
1 ½ cups water
2/3 cup soy sauce
¾ cup sugar
2 tablespoons rice vinegar
2 tablespoons mirin
3 garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons cornstarch mixed with 2 tablespoons cold water
2 scallions, thinly sliced, for garnish
In the Instant Pot, stir together the water, soy sauce, sugar, vinegar, mirin, garlic and ginger.
Add the chicken to the sauce in the pot.
Close the lid, and turn the valve to the sealing position.
Choose high pressure, and set the timer for 10 minutes.
When the cooking time is up, quick release the pressure, and remove the chicken to a cutting board to rest for at least five minutes.
Press the cancel button on the Instant Pot, and then choose the sauté function.
Once the sauce comes to a boil, add the cornstarch and water mixture and cook, stirring until the sauce thickens.
Slice the chicken ,and pour the sauce over the top.
