https://recipes.waylonwalker.com/archive/atom.xml 2026-02-08T16:35:19Z All published posts Walker Recipes markata-go https://recipes.waylonwalker.com/instant-pot-chicken-teriyaki/ 2026-02-08T16:35:19Z 2026-02-08T16:35:19Z

Simple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice or vegetables.

<p>Simple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice or vegetables.</p> <h2 id="ingredients"><span class="heading-wear-glyph">Ingredients</span> <a href="#ingredients" class="heading-anchor">#</a></h2> <table> <thead> <tr> <th>Ingredient</th> <th>Volume</th> <th>Weight</th> </tr> </thead> <tbody> <tr> <td>Boneless skinless chicken thighs</td> <td>—</td> <td>2.5 lb</td> </tr> <tr> <td>Low-sodium soy sauce</td> <td>1/2 cup</td> <td>120 g</td> </tr> <tr> <td>Honey</td> <td>1/2 cup</td> <td>170 g</td> </tr> <tr> <td>Rice vinegar</td> <td>3 Tbsp</td> <td>45 g</td> </tr> <tr> <td>Water</td> <td>2 Tbsp</td> <td>30 g</td> </tr> <tr> <td>Fresh garlic, minced</td> <td>4 cloves</td> <td>12 g</td> </tr> <tr> <td>Fresh ginger, minced</td> <td>2 Tbsp</td> <td>12 g</td> </tr> <tr> <td>Crushed red pepper flakes</td> <td>1/2 tsp</td> <td>1 g</td> </tr> <tr> <td>Cornstarch</td> <td>3 Tbsp</td> <td>24 g</td> </tr> <tr> <td>Cold water (for slurry)</td> <td>3 Tbsp</td> <td>45 g</td> </tr> </tbody> </table> <h3 id="nutrition-estimated"><span class="heading-wear-glyph">Nutrition (estimated)</span> <a href="#nutrition-estimated" class="heading-anchor">#</a></h3> <p><em>Based on 10/10 ingredients found in USDA database</em></p> <ul> <li><strong>Calories:</strong> 4425 kcal</li> <li><strong>Protein:</strong> 208.8g</li> <li><strong>Carbs:</strong> 174.8g</li> <li><strong>Fat:</strong> 80.4g</li> </ul> <p>Optional garnish: sliced green onions, sesame seeds</p> <h2 id="instructions"><span class="heading-wear-glyph">Instructions</span> <a href="#instructions" class="heading-anchor">#</a></h2> <ol> <li>Place chicken in the Instant Pot.</li> <li>Whisk soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes (if using).</li> <li>Pour sauce over chicken.</li> <li>Seal lid. Cook on <strong>High Pressure</strong> for <strong>8 minutes</strong>.</li> <li>Let pressure <strong>natural release for 5 minutes</strong>, then quick release.</li> <li>Remove chicken and shred or slice.</li> <li>Set Instant Pot to <strong>Sauté</strong>.</li> <li>Stir cornstarch and cold water to form a slurry.</li> <li>Add slurry to sauce and simmer until thick, about <strong>2 minutes</strong>.</li> <li>Return chicken to pot and coat evenly.</li> <li>Serve immediately.</li> </ol> <h2 id="notes"><span class="heading-wear-glyph">Notes</span> <a href="#notes" class="heading-anchor">#</a></h2> <ul> <li>Thighs stay juicier and are recommended for this recipe.</li> <li>Sauce thickens more as it cools.</li> <li>Red pepper flakes add a subtle heat; omit if you prefer milder flavor.</li> </ul> Waylon Walker https://recipes.waylonwalker.com/ 2026-02-08T00:00:00Z 2026-02-08T00:00:00Z

Hi, hello

<p>Hi, hello</p> Waylon Walker