Instant Pot Teriyaki Chicken
This Teriyaki Chicken recipe is super simple and super delicious!
Servings: 4
Calories: 345kcal
Equipment
- Instant Pot
Ingredients
- ¼ cup light brown sugar
- ¼ cup ketchup
- ¼ cup store bought teriyaki sauce or homemade will work, too!
- 2 large garlic cloves minced
- freshly cracked black pepper to taste
- 1-2 tbsp sriracha optional
- 4 chicken breasts
- cornstarch slurry optional to thicken the sauce at the end
- chives minced for garnish
- sesame seeds for garnish
Instructions
- Combine brown sugar, ketchup, teriyaki sauce, garlic, black pepper and sriracha in a bowl.
- Pour over the chicken breasts and stir to combine.
- Add the chicken with sauce to your Instant Pot. Set to sealing and pressure cook on high for 15 minutes.
- When it’s finished cooking, do a quick release on the Instant Pot.
- Remove the chicken to a plate and turn your Instant Pot on saute setting.
- If your sauce is too thin, take ¼ cup of water and add 3 tbsp cornstarch, stir into a slurry. Add the slurry to the Instant Pot and cook until it thickens.
- Cube the cooked chicken or you can serve the chicken breast whole.
- Serve over rice, sprinkle with sesame seeds and chives.
To make this a freezer meal:
- Combine the marinade and chicken together in a gallon size Ziploc bag. This will keep in the freezer for 3 months.
- When you’re ready to make it, thaw the bag overnight in the fridge and then continue the steps above for preparation in the Instant Pot.
Notes
Make this a Freezer Meal - To prepare this simple instant pot chicken recipe as a freezer meal, simply combine the marinade and chicken together in a gallon size Ziploc bag. This will keep in the freezer for 3 months. When you’re ready to make it, thaw the bag overnight in the fridge and then continue the steps above for preparation in the Instant Pot.
Chicken - You can use frozen chicken. No need to thaw the chicken or add extra time to the cook time. Just anticipate that it will take a little bit longer for the pot to come to pressure before it begins the actual pressure cooking cycle. You can also use chicken thighs in this recipe. You’ll just have to cook it for less time since thighs tend to cook faster than chicken breasts.
Nutrition
Serving: 1g | Calories: 345kcal | Carbohydrates: 21g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1178mg | Potassium: 942mg | Sugar: 19g | Vitamin A: 145IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg