Instant Pot Teriyaki Chicken
This Instant Pot Teriyaki Chicken is a quick and easy takeout fakeout, and all the sauce ingredients can be found in your pantry!
Servings: 4 servings
Calories: 415kcal
Ingredients
- 1 lb chicken breasts
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tbsp gingerroot, minced
- 4 green onions, sliced
Rice
- 2 cups water
- 1 cup white rice
- 1 tsp butter
- 1 pinch salt
Instructions
- Add water and trivet to Instant Pot and place chicken breasts on top. Press the pressure cook button and select the high setting, then set to cook for 8 minutes.
- Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time. Meanwhile, cook rice in a rice cooker according to package directions.
- Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so.
- Remove chicken and shred with a fork and knife. Drain water from the pot and then toss chicken with soy sauce, honey, garlic and ginger. Serve over rice and garnish with green onions.
Video
Notes
Make a big batch of the teriyaki sauce and store it in the fridge for up to 2 weeks.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top the rice and chicken then microwave for 1-2 minutes.
Freeze the chicken for up to 3 months and the sauce for up to 2 months.
Nutrition
Calories: 415kcal | Carbohydrates: 56g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 975mg | Potassium: 548mg | Fiber: 1g | Sugar: 18g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg