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Instant Pot Teriyaki Chicken

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!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Pressurize 20 minutes
Total Time 40 minutes
Servings 6
Calories 211kcal
Author Jennifer Draper

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

Nutrition

Calories: 211kcal | Carbohydrates: 20g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 489mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1816IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg