Instant Pot Teriyaki Chicken
The ultimate comfort food, Instant Pot Teriyaki Chicken offers a sweet and savory flavor that tantalizes the taste buds. With juicy chicken thighs cooked to perfection, this easy weeknight dinner will have everyone asking for more. Make it tonight for a satisfying meal!
Equipment
- Cutting Board
- Whisk
- Mixing Bowl
- Instant Pot
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs
- 1/3 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon coconut sugar
- 2 tablespoons honey
- 2 cloves garlic
- 2 tablespoons minced fresh ginger
- 1 tablespoon arrowroot
- 1 tablespoon water
- Sesame Seeds
- Cilantro
- Green Onions
- Red Pepper Flakes
Instructions
- Begin by preparing your ingredients. Gather all the items needed to make this dish, including the chicken, coconut aminos, and other flavorful components. If you're planning ahead and want to freeze this meal, place everything except the arrowroot and water in a gallon-sized freezer bag. Make sure to seal it tightly and store it flat in the freezer. This makes it easy to defrost later. To defrost, simply place it in the refrigerator the night before cooking.
- Once you're ready to cook, take out your Instant Pot. Combine all the ingredients, including the chicken, in the pot. Ensure the pressure valve is set to sealing. If you’re new to using an Instant Pot, this is crucial for building up pressure during cooking.
- Set the Instant Pot to high pressure and cook for 9 minutes. You can use the quick release method once the cooking time is up. This is a significant step as it allows the chicken to retain its moisture while ensuring it is fully cooked.
- Next, you’ll need to make the slurry for thickening the sauce. In a small bowl, whisk together the arrowroot and water until smooth. This step is key to achieving the desired sauce consistency.
- After releasing the pressure, press the sauté function on the Instant Pot. Pour in half of the slurry mixture and stir well. Watch the magic happen as the sauce starts to thicken. If it doesn’t reach your desired thickness, you can add the remaining slurry.
- Once the sauce has thickened to your liking, turn off the sauté function. This prevents the sauce from overcooking and losing its flavor.
- Now it’s time to serve! Spoon the Instant Pot Teriyaki Chicken over a bed of hot white rice or cauliflower rice. This makes for a delightful meal that’s both filling and satisfying.
- Don’t forget to garnish your dish! A sprinkle of sesame seeds, a dusting of red pepper flakes, and a handful of fresh cilantro and green onions will elevate your meal visually and in flavor.
- Finally, gather your loved ones around the table and enjoy the deliciousness that is the Instant Pot Teriyaki Chicken together.
Notes
- Tip 1: For leftovers, store the chicken in an airtight container in the refrigerator. It can last for up to four days without compromising flavor.
- Tip 2: You can freeze the cooked chicken for up to three months. Thaw in the refrigerator overnight before reheating.
- Tip 3: Serve this dish with steamed vegetables or a fresh salad for a complete meal.
- Tip 4: Use any leftovers to make delicious wraps or bowls with fresh veggies and rice.
- Tip 5: If you prefer, you can make this dish in a slow cooker. Cook on high for 4 to 6 hours or low for 6 to 8 hours. Just add the slurry towards the end of cooking to thicken up the sauce.