INSTANT POT CHICKEN TERIYAKI

Is it possible to have chicken teriyaki ready in under 10 minutes? Yes it is! My Instant Pot Chicken Teriyaki takes only 5 minutes to prepare and 5 minutes to cook! Serve with broccoli, over a bed of rice/ quinoa, or on a flat bread.

“I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”

INSTANT POT CHICKEN TERIYAKI

Recipe type: Dinner Cuisine: Asian
Prep time:  10 mins Cook time:  5 mins Total time:  15 mins
Serves: 3

Is it possible to have chicken teriyaki ready in under 10 minutes? Yes it is! My Instant Pot Chicken Teriyaki takes only 5 minutes to prepare and 5 minutes to cook! Serve with broccoli, over a bed of rice/ quinoa, or on a flat bread.

INGREDIENTS

2 boneless skinless chicken breast , cut in half
¼ c honey
¼ c rice vinegar
1 tsp ginger powder
1 Tbsp minced garlic
½ yellow onion, roughly chopped
¼ tsp pepper
2 Tbsp low sodium soy sauce
⅛ tsp red pepper flakes (to taste)
1 Tbsp olive oil
½ Tbsp corn starch
1 Tbsp water

INSTRUCTIONS

Cut chicken breast in half length ways and place halves in the instant pot.
In a small bowl whisk together all ingredients except the corn starch and water.
Pour ingredients over the chicken and turn the Instant pot to high pressure and cook for five minutes.
Quick release the instant pot and check the internal temperature. Chicken should reach an internal temp of 165 degrees.
If your chicken is not fully cooked, place back in the instant pot, cover, and let sit until the temperature reached 165 degrees.
Take the chicken out of the instant pot and shred with two forks.
Turn the Instant Pot to saute mode and create a slurry with the corn starch and water.
Pour the slurry into the instant pot and bring the sauce to a boil. Once the sauce thickens, add shredded chicken.
Serve over a bed of rice or with a side of broccoli.

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