{
  "version": "https://jsonfeed.org/version/1.1",
  "title": "Archive",
  "home_page_url": "https://recipes.waylonwalker.com/",
  "feed_url": "https://recipes.waylonwalker.com/archive/feed.json",
  "description": "All published posts",
  "icon": "https://waylonwalker.com/profile",
  "authors": [
    {
      "name": "Walker Recipes"
    }
  ],
  "items": [
    {
      "id": "https://recipes.waylonwalker.com/instant-pot-chicken-teriyaki/",
      "url": "https://recipes.waylonwalker.com/instant-pot-chicken-teriyaki/",
      "title": "Instant Pot Chicken Teriyaki",
      "content_html": "\u003cp\u003eSimple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice\nor vegetables.\u003c/p\u003e\n\u003ch2 id=\"ingredients\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eIngredients\u003c/span\u003e \u003ca href=\"#ingredients\" class=\"heading-anchor\"\u003e#\u003c/a\u003e\u003c/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredient\u003c/th\u003e\n\u003cth\u003eVolume\u003c/th\u003e\n\u003cth\u003eWeight\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBoneless skinless chicken thighs\u003c/td\u003e\n\u003ctd\u003e—\u003c/td\u003e\n\u003ctd\u003e2.5 lb\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLow-sodium soy sauce\u003c/td\u003e\n\u003ctd\u003e1/2 cup\u003c/td\u003e\n\u003ctd\u003e120 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHoney\u003c/td\u003e\n\u003ctd\u003e1/2 cup\u003c/td\u003e\n\u003ctd\u003e170 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRice vinegar\u003c/td\u003e\n\u003ctd\u003e3 Tbsp\u003c/td\u003e\n\u003ctd\u003e45 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c/td\u003e\n\u003ctd\u003e2 Tbsp\u003c/td\u003e\n\u003ctd\u003e30 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFresh garlic, minced\u003c/td\u003e\n\u003ctd\u003e4 cloves\u003c/td\u003e\n\u003ctd\u003e12 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFresh ginger, minced\u003c/td\u003e\n\u003ctd\u003e2 Tbsp\u003c/td\u003e\n\u003ctd\u003e12 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrushed red pepper flakes\u003c/td\u003e\n\u003ctd\u003e1/2 tsp\u003c/td\u003e\n\u003ctd\u003e1 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCornstarch\u003c/td\u003e\n\u003ctd\u003e3 Tbsp\u003c/td\u003e\n\u003ctd\u003e24 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCold water (for slurry)\u003c/td\u003e\n\u003ctd\u003e3 Tbsp\u003c/td\u003e\n\u003ctd\u003e45 g\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003ch3 id=\"nutrition-estimated\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eNutrition (estimated)\u003c/span\u003e \u003ca href=\"#nutrition-estimated\" class=\"heading-anchor\"\u003e#\u003c/a\u003e\u003c/h3\u003e\n\u003cp\u003e\u003cem\u003eBased on 10/10 ingredients found in USDA database\u003c/em\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eCalories:\u003c/strong\u003e 4425 kcal\u003c/li\u003e\n\u003cli\u003e\u003cstrong\u003eProtein:\u003c/strong\u003e 208.8g\u003c/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarbs:\u003c/strong\u003e 174.8g\u003c/li\u003e\n\u003cli\u003e\u003cstrong\u003eFat:\u003c/strong\u003e 80.4g\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eOptional garnish: sliced green onions, sesame seeds\u003c/p\u003e\n\u003ch2 id=\"instructions\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eInstructions\u003c/span\u003e \u003ca href=\"#instructions\" class=\"heading-anchor\"\u003e#\u003c/a\u003e\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePlace chicken in the Instant Pot.\u003c/li\u003e\n\u003cli\u003eWhisk soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes (if using).\u003c/li\u003e\n\u003cli\u003ePour sauce over chicken.\u003c/li\u003e\n\u003cli\u003eSeal lid. Cook on \u003cstrong\u003eHigh Pressure\u003c/strong\u003e for \u003cstrong\u003e8 minutes\u003c/strong\u003e.\u003c/li\u003e\n\u003cli\u003eLet pressure \u003cstrong\u003enatural release for 5 minutes\u003c/strong\u003e, then quick release.\u003c/li\u003e\n\u003cli\u003eRemove chicken and shred or slice.\u003c/li\u003e\n\u003cli\u003eSet Instant Pot to \u003cstrong\u003eSauté\u003c/strong\u003e.\u003c/li\u003e\n\u003cli\u003eStir cornstarch and cold water to form a slurry.\u003c/li\u003e\n\u003cli\u003eAdd slurry to sauce and simmer until thick, about \u003cstrong\u003e2 minutes\u003c/strong\u003e.\u003c/li\u003e\n\u003cli\u003eReturn chicken to pot and coat evenly.\u003c/li\u003e\n\u003cli\u003eServe immediately.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eNotes\u003c/span\u003e \u003ca href=\"#notes\" class=\"heading-anchor\"\u003e#\u003c/a\u003e\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThighs stay juicier and are recommended for this recipe.\u003c/li\u003e\n\u003cli\u003eSauce thickens more as it cools.\u003c/li\u003e\n\u003cli\u003eRed pepper flakes add a subtle heat; omit if you prefer milder flavor.\u003c/li\u003e\n\u003c/ul\u003e\n",
      "content_text": "\nSimple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice\nor vegetables.\n\n## Ingredients\n\n| Ingredient | Volume | Weight |\n|---------|--------|--------|\n| Boneless skinless chicken thighs | — | 2.5 lb |\n| Low-sodium soy sauce | 1/2 cup | 120 g |\n| Honey | 1/2 cup | 170 g |\n| Rice vinegar | 3 Tbsp | 45 g |\n| Water | 2 Tbsp | 30 g |\n| Fresh garlic, minced | 4 cloves | 12 g |\n| Fresh ginger, minced | 2 Tbsp | 12 g |\n| Crushed red pepper flakes | 1/2 tsp | 1 g |\n| Cornstarch | 3 Tbsp | 24 g |\n| Cold water (for slurry) | 3 Tbsp | 45 g |\n\n### Nutrition (estimated)\n*Based on 10/10 ingredients found in USDA database*\n\n- **Calories:** 4425 kcal\n- **Protein:** 208.8g\n- **Carbs:** 174.8g\n- **Fat:** 80.4g\n\nOptional garnish: sliced green onions, sesame seeds\n\n## Instructions\n\n1. Place chicken in the Instant Pot.\n2. Whisk soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes (if using).\n3. Pour sauce over chicken.\n4. Seal lid. Cook on **High Pressure** for **8 minutes**.\n5. Let pressure **natural release for 5 minutes**, then quick release.\n6. Remove chicken and shred or slice.\n7. Set Instant Pot to **Sauté**.\n8. Stir cornstarch and cold water to form a slurry.\n9. Add slurry to sauce and simmer until thick, about **2 minutes**.\n10. Return chicken to pot and coat evenly.\n11. Serve immediately.\n\n## Notes\n\n- Thighs stay juicier and are recommended for this recipe.\n- Sauce thickens more as it cools.\n- Red pepper flakes add a subtle heat; omit if you prefer milder flavor.\n",
      "summary": "Simple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice or vegetables.",
      "date_published": "2026-02-08T16:35:19Z",
      "date_modified": "2026-02-08T16:35:19Z",
      "authors": [
        {
          "name": "Waylon Walker"
        }
      ],
      "tags": [
        "instant-pot"
      ]
    },
    {
      "id": "https://recipes.waylonwalker.com/",
      "url": "https://recipes.waylonwalker.com/",
      "title": "Walker Recipes",
      "content_html": "\u003cp\u003eHi, hello\u003c/p\u003e\n",
      "content_text": "\nHi, hello\n\n",
      "summary": "Hi, hello",
      "date_published": "2026-02-08T00:00:00Z",
      "date_modified": "2026-02-08T00:00:00Z",
      "authors": [
        {
          "name": "Waylon Walker"
        }
      ]
    }
  ]
}