Instant Pot Chicken Teriyaki
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Instant Pot Chicken Teriyaki

by Mar 8, 2020

Instant Pot Chicken Teriyaki

by Mar 8, 2020

When folks go out for Japanese, they typically get one of two things: Sushi or Chicken Teriyaki. Or both in a Bento box .

And I get it – the chicken is so tender, the sauce is so sublime, you’ll want to use it to serve over rice (or slurp the sauce on its own).
 
So it was high time I used the Instant Pot to create the most authentic-tasting Chicken Teriyaki that will please absolutely everyone who loves this sweet and tender staple.
 
Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 
 
Begin with a bunch of scallions…
 
…and slice them up (reserving a few for garnish).
 
Then, take some boneless, skinless, chicken thighs…
 
…and cut them into bite-sized pieces.
 
Now, add some sesame oil and vegetable oil to the Instant Pot…
 
…along with some butter and give it some heat.
 
Once the butter’s melted…
 
…add in the chicken.
 
…and feel free to lightly season with seasoned salt or salt & pepper, if desired.
 
Stir and sauté for a few minutes.
 
Now, add in some crushed garlic…
 
…and squeeze or minced ginger.
 
Sauté for a moment longer until the chicken is just pinkish-white in color (it should not be fully cooked).
 
Next, we’ll add in some chicken or garlic broth…
 
…rice vinegar or apple cider vinegar…
 
…low-sodium soy sauce…
 
…and brown sugar.
 
Give everything a good stir, secure the lid and cook at high pressure.
 
When done, it won’t look quite like Chicken Teriyaki…YET. A few finishing touches will change that.
 
Add in some hoisin sauce (this is a delicious Chinese plum sauce easily found anywhere)…
 
…and honey.
 
Stir until incorporated.
 
And to magically thicken the sauce up we’ll mix together equal parts cornstarch…
 
…and water…
 
…to form a slurry!
 
Give the pot some heat so it begins to bubble.
 
…and then stir in the slurry.
 
You’ll notice the sauce will have immediately thickened into the perfect consistency. Kill the heat. Once the bubbles die down…
…take the scallions (reserving a few for the garnish)…
 
…and add them to the pot.
 
You can also use a browning agent such as Gravy Master or Kitchen Bouquet for a touch more flavor and a deeper color.
 
Give it all a final stir!
 
Transfer to a serving bowl…
 
…and top with some sesame seeds…
 
…and additional scallions, if desired.
 
Now, show it off…
 
…play a game of airplane…
 
…try it out…
 
…and react at the exquisite flavor bomb that just went off in your mouth.
 
And since there will be PLENTY of that perfect sauce, it goes even better with my white rice!
  • 2-3 pounds boneless, skinless chicken thighs cut into bite-size pieces (lightly seasoned with a few pinches of seasoned salt OR salt & pepper, if desired)
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon (1/8 stick) salted butter
  • 3 cloves (1 tablespoon) crushed or minced garlic
  • 1 tablespoon squeeze ginger or minced ginger
  • 1/2 cup chicken or garlic broth (I used 1/2 teaspoon Garlic Better Than Bouillon + 1/2 cup water)
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1/4 cup low sodium soy sauce
  • 1/4 cup light or dark brown sugar
  • 2 tablespoons hoisin sauce
  • 1/4 cup honey
  • 2 tablespoons cornstarch + 2 tablespoons water mixed to form a slurry
  • 1 teaspoon Gravy Master or Kitchen Bouquet (optional)
  • 1 bunch scallions, sliced (with some reserved for topping)
  • Sesame Seeds, for topping (optional)

 

I personally think chicken thighs are the best cut of chicken for this dish since they’re so juicy, tender and melt in your mouth. That said, if you’re more a white meat person and wish to use chicken breasts instead, have right at it! Just slice them up into bite-size pieces and the cook time remains the same.

 

  1. Add the oil and butter to the pot and hit Sauté and Adjust so it’s on the More or High setting and allow it to heat up for 3 or so minutes.
  2. Once the oil’s heated and the butter’s melted, add the chicken and sauté for 2 minutes until pinkish-white in color (it should NOT be fully cooked in this stage). Then, add in the garlic and ginger and sauté for 1 minute longer.
  3. Lastly, add in the broth, vinegar, soy sauce and light brown sugar and stir well. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual and cook for 4 minutes at high pressure. Quick release when done.
  4. When the lid comes off, stir in the hoisin sauce and honey until well combined.
  5. Finally, hit Keep Warm/Cancel and then hit Sauté and adjust so it’s on the More or High setting. Once it begins to bubble, stir in the cornstarch slurry, allow to bubble for 30 seconds while stirring and then turn the pot off and the sauce will have thickened up perfectly. Stir in the Gravy Master or Kitchen Bouquet (if using) along with the scallions.
  6. Place in a serving bowl, top with sesame seeds and additional scallions, if desired, and serve over my white rice or brown rice!

 

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