Craving a delicious, flavor-packed dinner that won’t keep you in the kitchen for hours? This Instant Pot Chicken Teriyaki is your new weeknight hero! We’re talking tender, juicy chicken bathed in a savory, tangy sauce with a little kick of spice, all ready in about 30 minutes. The magic of the Instant Pot makes this a true ‘dump-and-go’ meal, infusing the chicken with incredible flavor while you relax. It’s a simple, satisfying dish that tastes like you spent all day on it. Let’s get cooking!
Ingredients
• 2 medium-sized chicken breasts, about 1 lb / 450g total, cut in half lengthwise
• ¼ cup / 60 ml soy sauce
• ¼ cup / 60 ml rice vinegar
• 3 tbsp / 45 ml olive oil
• 2 tbsp / 30 ml balsamic vinegar
• 1 medium-sized onion, finely chopped
• 1 tbsp freshly grated ginger
• 2 tsp red pepper flakes
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp pink Himalayan salt, or to taste
Instructions
1. Directions
2. Pat the chicken breasts dry with a paper towel and set aside.2. In a large bowl, whisk together the soy sauce, rice vinegar, balsamic vinegar, olive oil, chopped onion, grated ginger, garlic powder, black pepper, and red pepper flakes to create the sauce.3. Place the chicken breasts into the inner pot of the Instant Pot. Pour the prepared sauce mixture over the chicken, then add one cup of water.4. Secure the lid, set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes on high pressure.5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.6. Open the lid and remove the chicken. Season the remaining sauce in the pot with salt and stir well.7. For a thicker sauce, press the ‘Sauté’ button. Bring the sauce to a simmer and let it cook for 3-5 minutes, stirring occasionally, until it has reduced to your desired consistency.8. Slice the chicken and serve immediately, generously spooning the warm teriyaki sauce over the top.
Nutritional Information
• Per Serving: 1
• Calories: 370
• Total Fats: 23.9g
• Net Carbs: 6.3g
• Protein: 26.4g
• Fiber: 1.4g
Pro Tips
• For an even thicker, glossier sauce, create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the sauce while it’s on the ‘Sauté’ setting until thickened.
• Serve this chicken over a bed of fluffy jasmine rice or quinoa, alongside steamed broccoli or sautéed bell peppers for a complete and balanced meal.
• This recipe is perfect for meal prep. Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
• For a more traditional teriyaki flavor, swap the balsamic vinegar for 2 tablespoons of mirin and use sesame oil instead of olive oil.
FAQ
Q: How do I make the teriyaki sauce thicker
A: For a thicker, glossier sauce, create a cornstarch slurry. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water. After pressure cooking, remove the chicken, turn on the ‘Sauté’ function, and whisk the slurry into the simmering sauce until it reaches your desired consistency.
Q: Can I use chicken thighs instead of breasts
A: Yes, you can substitute boneless, skinless chicken thighs for chicken breasts in this recipe. The cooking time of 15 minutes on high pressure should remain the same, as the Instant Pot cooks them to a safe and tender temperature.
Q: What can I serve with this chicken teriyaki
A: This dish pairs perfectly with a bed of fluffy jasmine rice or quinoa. For a complete meal, serve it alongside steamed vegetables like broccoli, green beans, or sautéed bell peppers and onions.
Q: How long can I store leftover chicken teriyaki
A: This recipe is great for meal prep. You can store the cooked chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat it gently in the microwave or on the stovetop before serving.
