Instant Pot Chicken Teriyaki
Need a meal guaranteed to make the kids go nuts without breaking the bank? Try this better-than-takeout Instant Pot Teriyaki Chicken that takes less than 10 minutes of prep time!
Making healthy and delicious Asian-inspired food at home doesn’t have to be difficult or time consuming. Cooking Teriyaki Chicken in your Instant Pot takes less than an hour from prep to plate. Plus, you can control what goes in it! No more wondering if the restaurant prepared your take-out the way you requested.
Ingredients You’ll Need To Make Teriyaki Chicken In An Instant Pot…
- chicken breast meat
- carrots
- soy sauce (or tamari)
- honey
- chicken broth
- rice vinegar
- brown sugar
- garlic
- ginger
- cornstarch
**Low sodium soy sauce can be substituted for those who are monitoring their salt intake.
**Substitute 3 tablespoons arrowroot for the cornstarch and tamari for the soy sauce to make this gluten-free.
If you’re concerned about your sugar intake, check your honey. The honey you find on the shelf at the grocery store has been filtered and may contain other sweeteners like high fructose corn syrup. Raw honey contains JUST honey, straight from the beehive.
How To Make Teriyaki Chicken In An Instant Pot…
- Add chicken and carrots to Instant Pot
- Whisk together all remaining ingredients except for cornstarch
- Pour sauce over chicken
- Cover, seal, and set to high pressure for 10 minutes
- Remove chicken and shred
- Whisk cornstarch with 2 tablespoons of water until smooth, then whisk into sauce
- Return shredded chicken to pot, turn pot to saute and let simmer 5 minutes until sauce thickens
Pro Tips:
Instant Pot Teriyaki Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1/2 cup sliced carrots
- 1/4 cup soy sauce or tamari
- 1/4 cup honey
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons jarred minced garlic
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch
Instructions
- Add chicken and carrots to Instant Pot
- Whisk together all remaining ingredients except for cornstarch
- Pour sauce over chicken
- Cover, seal and set to high pressure for 10 minutes
- Remove and shred chicken
- Whisk cornstarch with 2 tablespoons of water until smooth, then whisk into sauce
- Return shredded chicken turn pot to sauté and let simmer for 5 minutes until sauce thickens
Notes
- Low-sodium soy sauce can be used
- Substitute 3 tablespoons arrowroot for cornstarch and tamari for soy sauce to make gluten-free
- Raw honey can be used
