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INSTANT POT HONEY TERIYAKI CHICKEN

INSTANT POT HONEY TERIYAKI CHICKEN



Bold and flavorful Instant Pot Honey Teriyaki Chicken made effortlessly in your pressure cooker with just a handful of pantry ingredients. This is a must-make family-favorite weeknight meal to please even the pickiest eaters!


INSTANT POT HONEY TERIYAKI CHICKEN #INSTANT POT #HONEY #TERIYAKI #CHICKEN;
INSTANT POT HONEY TERIYAKI CHICKEN 


3.91 from 84 votes
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 45 MINUTES


INGREDIENTS

  • 4 boneless skinless chicken breasts (or 6 chicken thighs) see note 1
  • 1 cup soy sauce (I use low sodium)
  • 1/2 cup water
  • 2/3 cup honey
  • 2 teaspoons minced garlic
  • 1/2 cup rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/4-1/2 teaspoon crushed red pepper flakes use 1/2 teaspoon for a more noticeable touch of heat
  • 3 tablespoons corn starch + 3 tablespoons cold water
  • 2 teaspoons sesame seeds
  • diced green onions, for topping
  • steamed white rice or fried rice, for serving



INSTANT POT HONEY TERIYAKI CHICKEN #INSTANT POT #HONEY #TERIYAKI #CHICKEN;
INSTANT POT HONEY TERIYAKI CHICKEN 


INSTRUCTIONS

  • Place chicken in a pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken.
  • Place lid on the pressure cooker, turn vent to seal. Press "pressure cook" and set the timer to 20 minutes for frozen chicken, 10 minutes for thawed chicken.
  • When pressure cooker "beeps" to signal the end of cooking time, allow a natural release (aka don't do anything) until the float valve sinks.
  • Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to the "soup" setting.
  • Once the liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.
  • Turn off the pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce.
  • Garnish with chopped green onions and serve over steamed or fried rice.



NOTES
If using very thick pieces of frozen chicken (thicker than 1 1/2 inches) add 10 minutes to cooking time. If you are using very thick pieces of thawed chicken, simply pound chicken to 1 - 1 1/2 inches thickness before proceeding with recipe as written.