Instant Pot Chicken Teriyaki
Simple, fast teriyaki chicken made entirely in the Instant Pot. Serve over rice or vegetables. Ingredients Nutrition (estimated) Based on 10/10 ingredients found in USDA database Calories: 4425 kcal Protein: 208.8g Carbs: 174.8g Fat: 80.4g Optional garnish: sliced green onions, sesame seeds Instructions Place chicken in the Instant Pot. Whisk soy sauce, honey, rice vinegar, water, garlic, ginger, and red pepper flakes (if using). Pour sauce over chicken. Seal lid. Cook on High Pressure for 8 minutes. Let pressure natural release for 5 minutes, then quick release. Remove chicken and shred or slice. Set Instant Pot to Sauté. Stir cornstarch and cold water to form a slurry. Add slurry to sauce and simmer until thick, about 2 minutes. Return chicken to pot and coat evenly. Serve immediately. Notes Thighs stay juicier and are recommended for this recipe. Sauce thickens more as it cools. Red pepper flakes add a subtle heat; omit if you prefer milder flavor.