Savory Instant Pot Teriyaki Chicken Quick Recipe

Are you looking for a quick, tasty meal? This Savory Instant Pot Teriyaki Chicken recipe is just what you need. You'll enjoy tender chicken coated in a rich teriyaki sauce. With easy steps and simple ingredients, dinner can be ready in a flash. Join me as I guide you through each part of the process, making cooking fun and stress-free. Let’s get started!

Ingredients

Main Ingredients for Instant Pot Teriyaki Chicken

- 2 lbs chicken thighs or breasts, boneless and skinless

- 1/2 cup soy sauce (or tamari for gluten-free)

- 1/4 cup honey or maple syrup

- 1/4 cup rice vinegar

- 2 tablespoons sesame oil

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

- 1 tablespoon sesame seeds (for garnish)

- 2 green onions, sliced (for garnish)

These are the key items you need for a tasty teriyaki chicken. Chicken thighs or breasts are your main protein. The soy sauce gives it that salty flavor, while honey or maple syrup adds a touch of sweetness. Rice vinegar adds tang, and sesame oil gives it a nice richness. Don't forget the garlic and ginger for that aromatic kick!

Optional Ingredients for Enhanced Flavor

- Pineapple chunks

- Bell peppers, sliced

- Broccoli florets

- Sesame oil (extra for drizzling)

These ingredients can bring more taste and texture. Pineapple adds sweetness and a hint of acidity. Bell peppers and broccoli give crunch and color. A drizzle of sesame oil at the end can boost the flavor even more!

Substitutions for Dietary Needs

- Use firm tofu instead of chicken for a vegan dish.

- Swap soy sauce for coconut aminos for a lower-sodium choice.

- Use agave syrup instead of honey for a vegan option.

These swaps make the dish fit different diets. Tofu is a great protein source for vegans. Coconut aminos offer a milder flavor. Agave syrup is a sweetener that fits a vegan diet too.

Step-by-Step Instructions

Preparing the Teriyaki Sauce

To make the teriyaki sauce, start with a bowl. Add 1/2 cup soy sauce, or tamari if you need it gluten-free. Then, mix in 1/4 cup honey or maple syrup. Next, pour in 1/4 cup rice vinegar and 2 tablespoons sesame oil. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Whisk everything together until smooth. This sauce gives your chicken a sweet and savory flavor.

How to Cook Chicken in the Instant Pot

Now, you are ready to cook the chicken. Take 2 pounds of boneless, skinless chicken thighs or breasts. Place them in the Instant Pot. Pour the teriyaki sauce over the chicken. Make sure all pieces are well coated. Secure the lid on the Instant Pot and set the valve to sealing. Choose the Poultry setting or cook manually on high pressure for 10 minutes.

Steps for Thickening the Sauce

Once the cooking time is up, let the pressure release naturally for 5 minutes. After that, carefully switch the valve to venting to let out any extra steam. Remove the chicken from the pot and set it aside. Turn the Instant Pot to the Sauté function. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons of water. Stir this mix into the pot and let it simmer. This will thicken the sauce nicely. After a few minutes, return the chicken to the pot and toss it in the thickened sauce.

Tips & Tricks

How to Achieve Tender Chicken

To get tender chicken, use bone-in thighs if you can. They cook better and stay juicy. Also, cut the chicken into smaller pieces. This helps it cook evenly. Marinating the chicken for at least 30 minutes makes it flavorful and moist. Always check the chicken with a meat thermometer. It should reach 165°F for safety.

Best Practices for Using the Instant Pot

Make sure to seal the lid tightly. This keeps all the steam in. Use the right setting for your recipe. The Poultry setting works great for chicken. Never rush the pressure release. Allow for a natural release if possible. This ensures the chicken stays juicy. If you need a quick release, be careful of the steam.

Suggestions for Serving the Dish

Serve your teriyaki chicken over fluffy rice or noodles. Add steamed veggies like broccoli or snap peas for color and crunch. Garnish with sesame seeds and green onions for a fresh touch. You can also drizzle extra teriyaki sauce on top for more flavor. For a fun twist, wrap the chicken in lettuce leaves for a fresh bite.

Variations

Alternative Proteins for Teriyaki Chicken

You don't have to use just chicken. Try pork, beef, or tofu. Each protein brings its own taste and texture. For pork, use tenderloin or chops. For beef, flank steak works well. If you choose tofu, use firm or extra-firm. Cut it into cubes for even cooking. Adjust the cooking time based on the protein you select.

Gluten-Free and Vegan Options

To make this dish gluten-free, swap soy sauce for tamari. This keeps the flavor while avoiding gluten. If you're vegan, replace chicken with tofu or tempeh. Use maple syrup instead of honey for sweetness. Adjust the cooking time to ensure your protein cooks through. These swaps still give you a tasty teriyaki experience.

Flavor Add-Ins and Customizations

You can customize your teriyaki chicken with fun flavors. Add pineapple for a sweet twist. Toss in red pepper flakes if you like heat. You can also mix in bell peppers, carrots, or broccoli for extra crunch. Each addition changes the dish while keeping it simple. Feel free to experiment and find your favorite combination.

Storage Info

How to Store Leftover Teriyaki Chicken

To store leftover teriyaki chicken, let it cool first. Place it in an airtight container. Make sure to keep it in the fridge. Properly stored, it lasts up to four days. This way, your meal stays tasty and safe.

Reheating Instructions for Optimal Taste

When you are ready to enjoy your leftovers, reheat them gently. You can use the microwave or a stovetop. If using the microwave, cover the dish to keep moisture in. Heat in short bursts, stirring often. On the stovetop, add a splash of water. Cook on low heat until warm, ensuring the chicken stays juicy.

Freezing Instructions and Tips

To freeze teriyaki chicken, cool it completely before packing. Use freezer-safe bags or containers. Squeeze out as much air as you can. Label the bags with the date. It can last up to three months in the freezer. When you're ready to eat it, thaw in the fridge overnight. Reheat as mentioned above for the best taste.

FAQs

Can I use frozen chicken in the Instant Pot?

Yes, you can use frozen chicken! The Instant Pot cooks it well. Just add a few extra minutes to the cooking time. If you use frozen chicken, set the cooking time to 12 minutes instead of 10. Always make sure to check the chicken's internal temperature. It should reach 165°F to be safe.

What sides pair well with teriyaki chicken?

Teriyaki chicken goes great with many sides. Here are some tasty options:

- Steamed rice: White or brown rice works best.

- Noodles: Try soba or udon noodles for a twist.

- Vegetables: Serve with steamed broccoli, carrots, or snap peas.

- Salad: A light salad with sesame dressing adds crunch.

These sides enhance the flavors and make your meal complete.

Can I double the recipe? What adjustments will I need to make?

Yes, you can double the recipe! Just keep these tips in mind:

- Cooking time: The cooking time stays the same at 10 minutes.

- Sauce: Make sure to double all the sauce ingredients.

- Chicken: Ensure the chicken fits comfortably in the pot.

Do not overfill your Instant Pot. It's best to cook in batches if needed. This way, you get the perfect teriyaki flavor every time!

This blog post covered making tasty Instant Pot Teriyaki Chicken. We discussed key ingredients, easy steps to cook, and tips for the best flavor. You learned about variations, storage, and common questions.

I hope these tips help you create a delicious meal that fits your needs. Now, gather your ingredients and enjoy making this dish today!