Prep Time: 5 mins | Cook Time: 15 mins | Servings: 4
Easy and quick? This Instant Pot Hibachi Chicken is both! With mushrooms and zucchini and cooked in a tasty soy sauce, this beautiful dish sure is a hit! Serve this over rice for a filling meal that your family will love and enjoy.
Ingredients
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Sauce:
¼ c. low-sodium soy sauce
¼ c. water
2 tbsp wine vinegar or apple cider vinegar
1 tbsp fresh ginger grated – or from a jar
2 cloves garlic minced
1 tbsp granulated sugar or honey or maple syrup
¼ tsp ground white pepper or black pepper
Chicken and Vegetables:
1½ lbs (700g) chicken breast cut into bite-size pieces
2 zucchini sliced into ¼” rounds then halved
1 onion sliced or quartered
6 mushrooms sliced into ¼” slices
Garnish:
green onion chopped
toasted sesame seeds toasted
How to make Instant Pot Hibachi Chicken
Step 1: Into the Instant Pot, add the sauce ingredients (soy sauce, water, ginger, garlic, sugar, and white or black ground pepper)
Step 2: Add in the chicken along with the onion, zucchini, and mushrooms.
Step 3: Cover and seal. Set the Instant Pot to “Pressure cook/Manual”. On high pressure cook the chicken for about 3 minutes. Let the Instant Pot come to pressure and start cooking (this normally takes about 7 to 10 minutes). Once done, release the steam quickly.
Thicken the Sauce:
Step 1: Set the Instant Pot to “Saute”. Meanwhile, mix well the cornstarch with water. Add this to the sauce once it comes to a gentle simmer, stirring until the sauce has thickened.
Step 2: Enjoy over rice. If desired, garnish with some sesame seeds and chopped green onion.
Notes:
I like my veggies still a bit firmer so I add the zucchini after pressure cooking. But if you don’t mind them tender, you can pressure cook the veggies with the rest.
Add the zucchini to the Instant Pot after pressure cooking and thickening the sauce. Allow the zucchini to “steam” for a couple of minutes, covered.
For the sauce not to become overly salty, use only low-sodium soy sauce.
Nutrition Facts:
Calories: 448kcal | Carbohydrates: 12g | Protein: 38g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1755mg | Potassium: 827mg | Fiber: 2g | Sugar: 8g | Vitamin A: 444IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 3mg
Ingredients
- Sauce:
- ¼ c. low-sodium soy sauce
- ¼ c. water
- 2 tbsp wine vinegar or apple cider vinegar
- 1 tbsp fresh ginger grated – or from a jar
- 2 cloves garlic minced
- 1 tbsp granulated sugar or honey or maple syrup
- ¼ tsp ground white pepper or black pepper
- Chicken and Vegetables:
- 1½ lbs (700g) chicken breast cut into bite-size pieces
- 2 zucchini sliced into ¼” rounds then halved
- 1 onion sliced or quartered
- 6 mushrooms sliced into ¼” slices
- Garnish:
- green onion chopped
- toasted sesame seeds toasted
Instructions
Step 1: Into the Instant Pot, add the sauce ingredients (soy sauce, water, ginger, garlic, sugar, and white or black ground pepper)
Step 2: Add in the chicken along with the onion, zucchini, and mushrooms.
Step 3: Cover and seal. Set the Instant Pot to “Pressure cook/Manual”. On high pressure cook the chicken for about 3 minutes. Let the Instant Pot come to pressure and start cooking (this normally takes about 7 to 10 minutes). Once done, release the steam quickly.
Thicken the Sauce:
Step 1: Set the Instant Pot to “Saute”. Meanwhile, mix well the cornstarch with water. Add this to the sauce once it comes to a gentle simmer, stirring until the sauce has thickened.
Step 2: Enjoy over rice. If desired, garnish with some sesame seeds and chopped green onion.
Notes
I like my veggies still a bit firmer so I add the zucchini after pressure cooking. But if you don’t mind them tender, you can pressure cook the veggies with the rest. Add the zucchini to the Instant Pot after pressure cooking and thickening the sauce. Allow the zucchini to “steam” for a couple of minutes, covered. For the sauce not to become overly salty, use only low-sodium soy sauce.
