Instant Pot Teriyaki Chicken
Servings: 6
Calories: 190.8
Cost per Serving*: $1.22
Equipment
Ingredients
Sauce
- ⅓ cup low sodium soy sauce
- ½ cup water
- 3 tablespoons brown sugar
- 2 cloves garlic (minced)
- 2 teaspoons ginger (minced)
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
Remaining Ingredients
- 1 ½ pounds boneless skinless chicken breast cut into 1 inch pieces
- 1 ½ tablespoons corn starch
- 2 teaspoons sesame seeds (optional)
- 2 tablespoons sliced green onions (optional)
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Instructions
- Combine the sauce ingredients in the Instant Pot.
- Add the chicken to the pot.
- Seal the Instant Pot and set it for high manual pressure for 8 minutes.
- Use a natural release for 8 minutes and then an instate release.
- Remove the chicken from the pot and keep it covered so it will stay warm.
- Turn the pot to saute mode. Thoroughly mix 2 tablespoon of cold water with the corn starch.
- When the sauce starts bubbling, whisk in the corn starch. Cook the sauce until it thickens. This happens quickly so watch it carefully.
- Turn off the Instant Pot and add the chicken pieces back to the pot. Stir gently. Serve topped with sesame seeds and green onions if desired.
Nutrition
Calories: 190.8kcalCarbohydrates: 12.1gProtein: 25.6gFat: 4gSaturated Fat: 0.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.3gTrans Fat: 0.01gCholesterol: 72.6mgSodium: 645.2mgPotassium: 494.7mgFiber: 0.3gSugar: 8.8gVitamin A: 54.1IUVitamin C: 2.1mgCalcium: 25.6mgIron: 0.8mg
Read the full nutritional disclaimer.
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