This quick and easy stir fry is delicious and takes no time at all to make in your Instant Pot.
Teriyaki Chicken
Using your Instant Pot to make a delicious stir fry has never been easier!
Equipment
- Instant Pot
- Whisk
- Mixing Bowl
- Chef's Knife
- Cutting Board
Ingredients
- 3 Medium Boneless Skinless Chicken Breasts
- 2/3 Cup Soy Sauce
- 1/3 Cup Cold Water
- 3 tbsp Rice Vinegar
- 3 tbsp Honey
- 3 tbsp Brown Sugar
- 2 Cloves Garlic, Minced
- 3 tbsp Corn starch
- 1/4 Cup Water (To mix with Corn Startch)
Instructions
- Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
- In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
- Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool a few minutes. Once you can safely handle it, cut it into bite-size pieces.
- Mix corn starch with 1/4 cup COLD water. Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
- Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.
Notes
NOTE
This recipe is for the Stir Fry only. Use your favorite white or brown rice cooked separately from this recipe. You can also serve over Quinoa or Cauliflower Rice
Drink Selection
Saké is a Japanese Rice Wine that accompanies this meal extremely well.