Instant Pot Honey Teriyaki Chicken

Name: Instant Pot Honey Teriyaki Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings servings
Cuisine: Chinese
Ingredients: 4 boneless skinless chicken breasts (or 6 chicken thighs) see note 1; 1 cup soy sauce I use low sodium; 1/2 cup water; 2/3 cup honey; 2 teaspoons minced garlic; 1/2 cup rice vinegar; 1/2 teaspoon ground ginger; 1/4-1/2 teaspoon crushed red pepper flakes use 1/2 teaspoon for a more noticeable touch of heat; 3 tablespoons corn starch + 3 tablespoons cold water; 2 teaspoons sesame seeds; diced green onions, for topping; steamed white rice or fried rice, for serving

Jennifer

1 year ago

Cuisine: Chinese

Categories: Instant Pot & Chicken

Recipe Source: Le Creme De La Crumb

This Instant Pot Honey Teriyaki Chicken is a quick and easy weeknight meal that's bursting with flavor. Tender chicken is cooked to perfection in a sweet and savory honey teriyaki sauce, all in the convenience of your Instant Pot. It's perfect served with rice and your favorite vegetables for a complete and satisfying dinner.

Instant Pot Honey Teriyaki Chicken recipe - Chinese easy difficulty dish

Tags:

garlic

teriyaki

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 6 servings

Ingredients:

4 boneless skinless chicken breasts (or 6 chicken thighs) see note 1
1 cup soy sauce I use low sodium
1/2 cup water
2/3 cup honey
2 teaspoons minced garlic
1/2 cup rice vinegar
1/2 teaspoon ground ginger
1/4-1/2 teaspoon crushed red pepper flakes use 1/2 teaspoon for a more noticeable touch of heat
3 tablespoons corn starch + 3 tablespoons cold water
2 teaspoons sesame seeds
diced green onions, for topping
steamed white rice or fried rice, for serving

Directions:

Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken.
Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 35 minutes for frozen chicken, 30 minutes for thawed. When pressure cooker "beeps" to signal end of cooking time, allow a natural release, don't do anything until the float valve sinks.
Remove lid, transfer chicken to a bowl and shred with two forks. Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to "soup" setting. Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.
Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce. Garnish with chopped green onions and serve over steamed or fried rice.

Ingredients:

4 boneless skinless chicken breasts (or 6 chicken thighs) see note 1

1 cup soy sauce I use low sodium

1/2 cup water

2/3 cup honey

2 teaspoons minced garlic

1/2 cup rice vinegar

1/2 teaspoon ground ginger

1/4-1/2 teaspoon crushed red pepper flakes use 1/2 teaspoon for a more noticeable touch of heat

3 tablespoons corn starch + 3 tablespoons cold water

2 teaspoons sesame seeds

diced green onions, for topping

steamed white rice or fried rice, for serving

Directions:

Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken.

Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 35 minutes for frozen chicken, 30 minutes for thawed. When pressure cooker "beeps" to signal end of cooking time, allow a natural release, don't do anything until the float valve sinks.

Remove lid, transfer chicken to a bowl and shred with two forks. Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to "soup" setting. Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.

Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce. Garnish with chopped green onions and serve over steamed or fried rice.