Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 Servings
This Instant Pot Honey Teriyaki Chicken is packed with delicious Asian flavors that will satisfy your cravings! This recipe was made easy with the help of your Instant Pot. I like to serve this over steamed rice. Try this recipe, and I promise you that it is worth all your time and effort. Enjoy!
Ingredients:
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½ tsp ground ginger
⅔ c honey
½ c water
2 tsp minced garlic
3 tbsp corn starch + 3 tbsp cold water
½ c rice vinegar
4 boneless, skinless chicken breasts
2 tsp sesame seeds
1/2 c soy sauce – (I use low sodium)
steamed white rice or fried rice – for serving
diced green onions – for toppings
¼-½ tsp crushed red pepper flakes – use ½ tsp for a more noticeable touch of heat
Directions:
In a mixing bowl, add ground ginger, soy sauce, garlic, water, honey, crushed red pepper flakes, and rice vinegar. Whisk everything until well blended.
Lay the chicken breasts at the bottom of the pressure cooker, then add the sauce on top and make sure to cover them well.
Cover and seal the pressure cooker, then cook for about 20 minutes. Let the pressure release naturally. Discard any fat that surfaces. Use two forks to shred the chicken into small pieces.
Press the “Soup” button and allow the mixture to boil. Add the sesame seeds and stir until well incorporated. Dish out!
Sprinkle freshly chopped green onions over each serving to garnish.
Serve and enjoy!
Notes:
Feel free to use chicken thighs for this recipe if you prefer.
Frozen chicken may take a while to cook. Just check it after 20 minutes.
Nutrition Facts:
Calories: 350 kcal, Carbohydrates: 51 g, Protein: 31 g, Fat: 4 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 72 mg, Sodium: 3378 mg, Potassium: 588 mg, Fiber: 1 g, Sugar: 47 g, Vitamin A: 71 IU, Vitamin C: 2 mg, Calcium: 37 mg, Iron: 2 mg
Ingredients
- ½ tsp ground ginger
- ⅔ c honey
- ½ c water
- 2 tsp minced garlic
- 3 tbsp corn starch + 3 tbsp cold water
- ½ c rice vinegar
- 4 boneless, skinless chicken breasts
- 2 tsp sesame seeds
- 1/2 c soy sauce - (I use low sodium)
- steamed white rice or fried rice - for serving
- diced green onions - for toppings
- ¼-½ tsp crushed red pepper flakes - use ½ tsp for a more noticeable touch of heat
Instructions
In a mixing bowl, add ground ginger, soy sauce, garlic, water, honey, crushed red pepper flakes, and rice vinegar. Whisk everything until well blended.
Lay the chicken breasts at the bottom of the pressure cooker, then add the sauce on top and make sure to cover them well.
Cover and seal the pressure cooker, then cook for about 20 minutes. Let the pressure release naturally. Discard any fat that surfaces. Use two forks to shred the chicken into small pieces.
Press the "Soup" button and allow the mixture to boil. Add the sesame seeds and stir until well incorporated. Dish out!
Sprinkle freshly chopped green onions over each serving to garnish.
Serve and enjoy!
Notes
Feel free to use chicken thighs for this recipe if you prefer. Frozen chicken may take a while to cook. Just check it after 20 minutes.
