Chicken teriyaki is a classic dish loved for its sweet and savory flavors. Traditionally a time-consuming process, the Instant Pot makes creating this culinary delight incredibly quick and easy. This guide provides a comprehensive recipe and addresses common questions surrounding Instant Pot chicken teriyaki.
What Makes Instant Pot Chicken Teriyaki So Great?
The Instant Pot’s pressure cooking function drastically reduces the cooking time compared to stovetop or oven methods. This results in incredibly tender, juicy chicken that absorbs the teriyaki sauce beautifully. The ease of cleanup is another significant advantage. Simply sauté the chicken and sauce in the pot, pressure cook, and then you're done! No more multiple pans and tedious cleanup. This method allows for even flavor penetration, ensuring each bite is bursting with deliciousness.
How Long Does Chicken Teriyaki Take in an Instant Pot?
The cooking time for Instant Pot chicken teriyaki depends on the thickness of your chicken pieces. Generally, it takes around 10-12 minutes on high pressure, followed by a natural pressure release of around 10 minutes. Always ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it's fully cooked. Thicker cuts might require an extra few minutes.
What is the best cut of chicken for Instant Pot teriyaki?
Boneless, skinless chicken thighs are the ideal choice. They are naturally more forgiving than breasts and less likely to become dry during cooking, resulting in succulent and flavorful chicken teriyaki. Chicken breasts can also be used, but they require careful monitoring to prevent overcooking.
Can I use frozen chicken for Instant Pot teriyaki?
While technically possible, it’s generally recommended to use thawed chicken for optimal results. Frozen chicken will significantly increase the cooking time and might result in unevenly cooked pieces. For the best outcome, always thaw your chicken completely before starting the recipe.
How do I make the teriyaki sauce thicker?
If you prefer a thicker teriyaki sauce, you can easily thicken it after pressure cooking. Simply remove the cooked chicken, and simmer the sauce on the “sauté” function for a few minutes, allowing it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to the sauce before simmering for a thicker consistency.
What can I serve with Instant Pot chicken teriyaki?
This versatile dish pairs perfectly with various sides. Consider serving it with steamed rice, quinoa, noodles (such as udon or soba), stir-fried vegetables, or a simple green salad. It's a complete and balanced meal on its own.
A Simple Instant Pot Chicken Teriyaki Recipe
This recipe yields approximately 4 servings.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame oil (optional)
Instructions:
- Sauté: Set the Instant Pot to the "sauté" function. Add the sesame oil (if using) and brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove the browned chicken and set aside.
- Sauce: In the same pot, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, ginger, and garlic. If using cornstarch, whisk it in now.
- Combine: Return the chicken to the pot and stir to coat it evenly with the sauce.
- Pressure Cook: Secure the Instant Pot lid and set the valve to "sealing." Pressure cook on high for 10-12 minutes, depending on the thickness of your chicken.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Serve: Remove the chicken and serve hot over your favorite side dishes.
This Instant Pot Chicken Teriyaki recipe is a guaranteed crowd-pleaser, offering a delicious and convenient meal solution. Enjoy!
