Description
This Instant Pot Teriyaki Chicken recipe is a quick and flavorful dish featuring tender, juicy chicken breasts cooked in a homemade teriyaki sauce. The sauce, made from soy sauce, mirin, honey, brown sugar, garlic, and ginger, is thickened in the pot for a rich glaze. Served over jasmine rice and garnished with fresh scallions, this meal combines convenience with authentic Japanese-inspired flavors, perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Teriyaki Sauce
- 1/4 cup mirin
- 2 tablespoons honey
- 3 tablespoons packed brown sugar
- 1/3 cup soy sauce (use low sodium if preferred)
- 1/3 cup water
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon olive oil
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons cold water
To Serve
- Cooked jasmine rice
- Chopped scallions (to taste)
Instructions
- Prepare the Chicken: Place the 4 boneless, skinless chicken breasts directly into the Instant Pot.
- Mix the Sauce: In a separate bowl, whisk together mirin, honey, brown sugar, soy sauce, water, minced garlic, grated ginger, and olive oil until the sugar completely dissolves.
- Add Sauce and Cook: Pour the prepared sauce over the chicken breasts in the Instant Pot. Close the lid securely and set the valve to “sealing.” Cook on high pressure for 10 minutes.
- Release Pressure: After cooking, perform a quick pressure release to prevent the chicken from overcooking. Remove the chicken breasts from the Instant Pot and set them aside on a cutting board.
- Thicken the Sauce: Switch the Instant Pot to the sauté mode. In a small bowl, stir together the cornstarch and cold water to create a slurry. Add this slurry to the remaining liquid in the pot, stirring gently.
- Combine Chicken and Sauce: Allow the sauce to simmer and thicken over a few minutes while you cut the chicken into bite-sized pieces. Once thickened to your liking, add the chopped chicken back into the pot and stir to coat with sauce.
- Serve: Plate the teriyaki chicken over cooked jasmine rice. Garnish with chopped scallions as desired for a fresh, flavorful finish.
Notes
- Use low-sodium soy sauce if you prefer a less salty dish.
- Quick pressure release is important to avoid overcooked, dry chicken.
- Mirin adds sweetness and depth; if unavailable, a mix of rice vinegar and sugar can be a substitute but will alter the flavor slightly.
- Adjust the sweetness by varying the amount of honey and brown sugar according to taste.
- For a thicker sauce, allow it to reduce longer in sauté mode or increase cornstarch slightly.
- Chicken thighs can be substituted for breasts for a juicier result but adjust cooking time accordingly.
