Instant Pot Teriyaki Chicken
This recipe for Instant Pot Teriyaki Chicken, using chicken breasts, garlic, ginger, and a few pantry ingredients, makes for a wonderfully savory weeknight meal.
Servings: 6 Servings
Calories: 243kcal
Ingredients
- 2 boneless skinless chicken breasts diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cooking oil
- 2 cloves garlic minced
- 1/4 teaspoon ground ginger
- 1/3 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 green onion chopped, for garnish
Optional:
- 1 cup Jasmine rice
- 1 cup water
Instructions
- Season the chicken with the garlic powder, salt and pepper.
- Heat the Instant Pot on saute mode. When hot, add the oil, then add the chicken to the pot and saute for 2-3 minutes, stirring occasionally. Add the garlic and ground ginger. Turn off saute mode.
- Pour the soy sauce, water, honey, and vinegar into the pot and stir to combine.
- If you’re opting to cook the rice at the same time, add the rice and water to a stainless steel bowl. Insert the trivet on top of the chicken and set the bowl on top.
- Close the lid and set the valve to sealing (if necessary for your model). Set to cook for 6 minutes on high pressure. Allow a 10 minute natural release.
- Carefully remove the rice bowl and trivet.
- Turn on saute mode.
- Combine the cornstarch and water in a bowl. Pour it into the Instant Pot. Stir to combine and allow to thickened.
- Serve with rice, garnish with green onions and red pepper flakes, if desired.
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 12g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 657mg | Potassium: 247mg | Fiber: 1g | Sugar: 12g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg