Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 45 mins
Effortlessly make this bold and delicious Instant Pot Honey Teriyaki Chicken whenever with just a handful of ingredients. A weeknight dinner meal perfect with steamed or fried rice that I am pretty sure your family will love!
INGREDIENTS
4 boneless skinless chicken breasts (or 6 chicken thighs)
1 c. soy sauce (I use low sodium)
1/2 c. water
2/3 c. honey
2 tsp minced garlic
1/2 c. rice vinegar
1/2 tsp ground ginger
1/4-1/2 tsp crushed red pepper flakes (or use 1/2 tsp for a more noticeable touch of heat)
3 tbsp corn starch plus 3 tbsp cold water
2 tsp sesame seeds
diced green onions, for topping
steamed white rice or fried rice, for serving
HOW TO MAKE INSTANT POT HONEY TERIYAKI CHICKEN
Step 1: In a pressure cooker, add the chicken.
Step 2: Combine the soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour this over the chicken in the slow cooker.
Step 3: Cover the slow cooker with the lid and seal. Set to “Pressure Cook”. If using frozen chicken, cook for 20 minutes and 10 minutes for thawed.
Step 4: Once you hear the pressure cooker “beeps”. Let a natural release until the float valve sinks.
Step 5: To take out excess fat from the pressure cooker, use a slotted spoon. Then, set the pressure cooker to a “soup” setting.
Step 6: Stir in the corn starch and water once the liquid comes to a boil, stirring until the liquid has thickened. Lastly, stir in the sesame seeds.
Step 7: Turn the pressure cooker off, then add the shredded chicken back to the pressure cooker. Stir well until the chicken has coated with the sauce.
Step 8: Before serving, garnish with chopped green onions. Enjoy over steamed or fried rice.
NOTES:
Adjust the cooking time according to the thickness of the frozen chicken. Add about 10 minutes if using chicken pieces thicker than 1 1/2 inches.
If using very thick thawed pieces of chicken make sure to pound them to about 1 – 1 1/2 inches thickness.
Ingredients
- 4 boneless skinless chicken breasts (or 6 chicken thighs)
- 1 c. soy sauce (I use low sodium)
- 1/2 c. water
- 2/3 c. honey
- 2 tsp minced garlic
- 1/2 c. rice vinegar
- 1/2 tsp ground ginger
- 1/4-1/2 tsp crushed red pepper flakes (or use 1/2 tsp for a more noticeable touch of heat)
- 3 tbsp corn starch plus 3 tbsp cold water
- 2 tsp sesame seeds
- diced green onions, for topping
- steamed white rice or fried rice, for serving
Instructions
Step 1: In a pressure cooker, add the chicken.
Step 2: Combine the soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour this over the chicken in the slow cooker.
Step 3: Cover the slow cooker with the lid and seal. Set to “Pressure Cook”. If using frozen chicken, cook for 20 minutes and 10 minutes for thawed.
Step 4: Once you hear the pressure cooker “beeps”. Let a natural release until the float valve sinks.
Step 5: To take out excess fat from the pressure cooker, use a slotted spoon. Then, set the pressure cooker to a “soup” setting.
Step 6: Stir in the corn starch and water once the liquid comes to a boil, stirring until the liquid has thickened. Lastly, stir in the sesame seeds.
Step 7: Turn the pressure cooker off, then add the shredded chicken back to the pressure cooker. Stir well until the chicken has coated with the sauce.
Step 8: Before serving, garnish with chopped green onions. Enjoy over steamed or fried rice.
Notes
Adjust the cooking time according to the thickness of the frozen chicken. Add about 10 minutes if using chicken pieces thicker than 1 1/2 inches. If using very thick thawed pieces of chicken make sure to pound them to about 1 - 1 1/2 inches thickness.
