Instant Pot Honey Teriyaki Chicken

Ingredients

• 4 boneless, skinless chicken breasts (Or 6 chicken thighs; if using frozen breasts thicker than 1 1/2 inches, add 10 minutes to the cooking time. Pound very thick thawed breasts to 1–1 1/2 inches thick.)
• 0.5 cup soy sauce (Low-sodium recommended.)
• 0.5 cup water
• 0.6667 cup honey
• 2 tsp garlic (Minced.)
• 0.5 cup rice vinegar (Unseasoned is recommended; if using seasoned vinegar, slightly reduce the honey and use low-sodium soy sauce.)
• 0.5 tsp ground ginger
• 0.25 tsp crushed red pepper flakes (Use up to 1/2 tsp for a more noticeable heat.)
• 3 tbsp cornstarch (For thickening the sauce.)
• 3 tbsp cold water (For mixing with the cornstarch.)
• 2 tsp sesame seeds
• green onions (Diced, for topping.)
• white rice or fried rice (Steamed or fried; for serving.)

Steps

1. 1

   Place the chicken in the pressure cooker. If using thawed chicken, use the thawed-chicken cooking time; if frozen, use the frozen-chicken time.

2. 2

   In a bowl, whisk together the soy sauce, water, honey, minced garlic, rice vinegar, ground ginger, and crushed red pepper flakes.

3. 3

   Pour the sauce mixture over the chicken.

4. 4

   Put the lid on the pressure cooker and turn the vent to seal. Select “pressure cook” and set the timer for 20 minutes for frozen chicken or 10 minutes for thawed chicken.

5. 5

   When cooking ends, allow the pressure to release naturally. Leave the cooker untouched until the float valve sinks.

6. 6

   Use a slotted spoon to remove any pieces of fat left in the cooker from the chicken.

7. 7

   Set the pressure cooker to the “soup” setting. While the sauce heats, shred the chicken.

8. 8

   When the liquid comes to a boil, stir the cornstarch and cold water together.

9. 9

   Whisk the cornstarch mixture into the boiling sauce until the sauce thickens.

10. 10

    Stir the sesame seeds into the thickened sauce.

11. 11

    Turn off the pressure cooker. Return the shredded chicken to the cooker and stir to coat it in the sauce.

12. 12

    Garnish with diced green onions and serve over steamed white rice or fried rice.

Notes

For very thick frozen chicken breasts (thicker than 1 1/2 inches), add 10 minutes to the cooking time. Pound very thick thawed breasts to 1–1 1/2 inches thick before cooking. Unseasoned rice vinegar is preferred so the sauce does not become too sweet or salty; if using seasoned vinegar, slightly reduce the honey and use low-sodium soy sauce. The source lists rice for serving but gives no amount.

Nutrition per serving

• dinner
• main
• pressure-cooked
• Instant Pot
• chicken
• gluten-containing
• dairy-free