Description
This Instant Pot Teriyaki Chicken is a quick and flavorful dish featuring tender boneless chicken breasts cooked in a rich teriyaki sauce. Finished with a thickened glaze and served over rice and steamed vegetables, it offers a perfect balance of sweet and savory flavors ideal for a family meal or weeknight dinner.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- ½ cup water
- 1 ½ cups teriyaki sauce (store-bought or homemade)
- 2 tablespoons cornstarch
To Serve
- Cooked rice
- Steamed vegetables
Optional Garnishes
- Chopped green onions
- Sesame seeds
Instructions
- Prepare and cook chicken: Place the chicken breasts in the Instant Pot and pour the teriyaki sauce along with water evenly over the chicken. Secure the lid and ensure the valve is sealed. Cook on high pressure for 12 minutes, then allow the pressure to release naturally to keep the chicken tender.
- Thicken the sauce: Once pressure is released, carefully remove the chicken breasts and set them aside. Switch the Instant Pot to ‘Sauté’ mode and whisk in the cornstarch into the remaining sauce until it thickens into a glaze consistency.
- Combine chicken and sauce: Chop the cooked chicken into bite-sized pieces and return them to the pot. Stir thoroughly to coat each piece with the thickened teriyaki sauce.
- Serve: Plate the teriyaki chicken over cooked rice and steamed vegetables. Garnish with chopped green onions and sesame seeds if desired for added flavor and presentation.
Notes
- For a healthier option, use low-sodium teriyaki sauce.
- Allowing natural pressure release helps keep the chicken juicy and tender.
- Cornstarch slurry should be whisked well to avoid lumps when thickening the sauce.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
- You can customize the vegetables to your preference or use frozen mixed vegetables for convenience.
