cooked chicken breast that was frozen. Simple for weeknight dinners when you’re pressed for time.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon sake
- 1 tablespoon minced garlic
- 1 dash freshly cracked black pepper
- 1 pound skinless, boneless chicken breast halves
Instructions
- Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
- Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
- Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
- For a thicker sauce, cook for a few minutes using the Saute function.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 2009 mg |
| Sugars | 30 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
1.19.21 I didn’t have mirin, so I substituted dry sherry in the sauce which worked well. Love that this goes directly from the freezer into the pot, and in a very short amount of time, you have a tasty main course. Great weeknight meal! I wanted a thicker sauce, so I did a cornstarch slurry on low saute on the Instant Pot® for a couple minutes, then put the chicken back in to infuse the teriyaki flavor for a few minutes. Thanks for sharing your recipe, I’d make this again.
Really easy. Was looking for a way to quickly make some chicken for dinner. Did NOT make the teriyaki sauce, used a jarred sauce I already had. Chicken was falling apart. The sauce is thin, but made a delicious addition to the rice.
This made an easy, quick meal. It could have used a little more flavor, and the sauce was very thin even after sauteeing five minutes.