Instant Pot® Teriyaki Chicken Breast

  4.5 – 3 reviews  • Chicken Teriyaki Recipes

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

  1. ½ cup soy sauce
  2. ½ cup water
  3. ½ cup brown sugar
  4. 2 tablespoons rice wine vinegar
  5. 1 tablespoon mirin (Japanese sweet wine)
  6. 1 tablespoon sake
  7. 1 tablespoon minced garlic
  8. 1 dash freshly cracked black pepper
  9. 1 pound skinless, boneless chicken breast halves

Instructions

  1. Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
  2. 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.
  3. 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.
  4. Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
  5. 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

Tammy Grant
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.
Michael Jordan MD
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.
Laurie Morgan
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.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top