Home All Recipes Knight Family Travis & Phil's Search

Instant Pot Teriyaki Chicken

Ingredients

1/2 cup low sodium soy sauce or Braggs Liquid Aminos
1/4 cup rice vinegar
1/4 cup honey or maple syrup
2 tablespoons sesame oil
2 garlic cloves, minced or use a garlic press
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes, more or less to taste
1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.
1/4 cup cold water
3 tablespoons cornstarch
Optional additions: quick cooking veggies- broccolini, asparagus, snow peas, green beans, bell pepper, etc.
Garnish: scallions, sesame seeds, chives, cashews, etc.

Place soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in the instant pot.
Place chicken thighs in the pot (either cubed or whole).
Close and seal the instant pot, set to HIGH pressure for 10 minutes. ( 9 minutes if cubed ).
Let pressure release naturally for 5 minutes, then vent. If shredding, remove chicken and shred the using two forks and place back into the pot. If cubed, leave chicken in the pot. Set the instant pot to SAUTE. Add veggies if you like and saute until tender, about 3-5 minutes.
In a small bowl, mix 1/4 cup of water with 3 tablespoons of cornstarch and when veggies are tender, whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.
Serve over rice, or in tortillas with Asian Slaw, garnish with sesame seeds and scallions.