Instant Pot Teriyaki Chicken
This sweet, flavorful Instant Pot teriyaki chicken is made effortlessly in your pressure cooker with just a handful ingredients. So much tastier AND healthier than takeout!
Servings: 6 servings
Calories: 276kcal
Equipment
Ingredients
- 1 - 1 1/4 lb. boneless skinless chicken breasts fresh not frozen, excess fat removed
- 2/3 c. coconut aminos or low-sodium soy sauce
- 2 tbsp. toasted sesame oil
- 3 tbsp. rice vinegar or apple cider vinegar
- 2 tbsp. brown sugar or honey
- 1 tbsp. minced shallot
- 3 cloves garlic minced
- 1/4 tsp. freshly grated ginger
- 1/2 tsp. salt if using aminos instead of soy sauce
Instructions
- Turn the Instant Pot on the SAUTE setting. Add the chicken and cook for about 5 minutes to render any excess fat.
- Meanwhile, in a medium bowl, whisk together the aminos or soy sauce, toasted sesame oil, vinegar, brown sugar or honey, shallot, garlic, ginger and salt (if using aminos).
- Discard fat and liquid from the chicken. Pour the sauce over top.
- Place the lid on the Instant Pot and pressure cook on the POULTRY setting for 20 minutes. After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down manually. Once the valve pops, remove the lid and turn the Instant Pot on SAUTE.
- Cook the chicken until the almost all of the remaining liquid is gone. The sauce will thicken and the chicken will begin to caramelize. Shred the chicken and toss in the sauce.
- Sprinkle with toasted sesame seeds, if desired.
Notes
-Fresh chicken is always better for this recipe! Feel free to cut up chicken breasts into 1-inch cubes in place of thighs.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 8g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1235mg | Potassium: 699mg | Fiber: 1g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg