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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 minutes
Cook Time 10 minutes minutes
Pressurize 20 minutes minutes
Total Time 40 minutes minutes
Servings 6
Calories 211 kcal
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
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
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
Calories: 211 kcal | Carbohydrates: 20 g | Protein: 25 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 73 mg | Sodium: 717 mg | Potassium: 489 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 1816 IU | Vitamin C: 3 mg | Calcium: 16 mg | Iron: 1 mg