CHICKEN TERIYAKI
This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.
Provided by Cooking Under Pressure Cookbook by Matt Pelton
Categories Main Course
Yield 6 servings
Number Of Ingredients 7
Steps:
- Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
- Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
- Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.
INSTANT POT® TERIYAKI CHICKEN BREAST
Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.
Provided by cyans
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
- Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
- Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
Nutrition Facts : Calories 259.4 calories, Carbohydrate 33.1 g, Cholesterol 58.5 mg, Fat 2.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 0.7 g, Sodium 2009.3 mg, Sugar 30.1 g
INSTANT POT TERIYAKI CHICKEN
How to make Instant Pot teriyaki chicken. An easy teriyaki chicken recipe with homemade sauce can be served with rice, noodles, or vegetables.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
- In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
- Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool for a few minutes.
- Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
- Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
- Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.
Nutrition Facts : ServingSize 1 (of 4; without rice), about 3/4 cup, Calories 330 kcal, Carbohydrate 31 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 109 mg, Sugar 22 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
INSTANT POT CHICKEN TERIYAKI RECIPE
Skip your Friday night takeout for this delicious homemade recipe! Instant Pot chicken teriyaki is so simple and easy to make, and the flavors are out of this world.
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together soy sauce, honey, brown sugar, cider, garlic and ginger. Whisk until the brown sugar has dissolved and it is a brown liquid.
- Place the chicken in the bottom of the pot. Pour the sauce mixture over the chicken, being sure to have the chicken submerged.
- Close the lid and turn the valve to sealing. Cook on high for 18 minutes, and allow to rest for 10-15 minutes before releasing any remaining steam. Remove the chicken from the sauce and set aside on a small plate or bowl.
- Add cornstarch to the mixture one teaspoon at a time until it thickens to your desired consistency. Once the sauce is to your liking, stir in your desired amount of sesame seeds if you want them in the sauce directly.
- Serve chicken over rice or stir fry vegetables. Garnish with sesame seeds and green onions.
Nutrition Facts : Calories 346 kcal, Carbohydrate 35 g, Protein 38 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1014 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER
This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
- Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.
CHICKEN TERIYAKI
Why use bottled teriyaki sauce when it's so easy to make your own with all the "chicken goodness" in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it's best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Categories Dinner
Yield 6 people
Number Of Ingredients 7
Steps:
- Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
- When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
- Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
- Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.
INSTANT POT® TERIYAKI CHICKEN THIGHS
This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
- Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
- Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 40.3 g, Cholesterol 71.6 mg, Fat 15.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1876 mg, Sugar 35.6 g
INSTANT POT TERIYAKI CHICKEN BOWLS RECIPE
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breasts in the bottom of the Instant Pot. Add carrots and rice on top. Pour chicken broth on top of everything, making sure the rice is covered in liquid.
- Place lid on top and move valve to "sealing" position.
- Press "MEAT/STEW" or "POULTRY" button and set timer for 20 minutes.
- Steam your broccoli separately.
- When Instant Pot is finished cooking, do a quick release.
- Remove chicken breasts from Instant Pot and shred using 2 forks. Add chicken back to pot and mix well.
- Add in your broccoli.
- Divide food between 6 bowls and add desired amount of teriyaki sauce on each serving.
- If desired, top each bowl with green onions and sesame seeds.
Nutrition Facts : Servingsize 1 serving, Calories 1893 kcal, Fat 68 g, SaturatedFat 19 g, Cholesterol 448 mg, Sodium 3242 mg, Carbohydrate 149 g, Sugar 30 g, Protein 161 mg
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