-
-
My review
Instant Pot® Teriyaki Chicken Breast
0
cyans
"Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 259Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
- Place chicken in an electric pressure cooker (such as Instant Pot(R)). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
- Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
You might also like
Footnotes
- Cook's Note:
- For a thicker sauce, cook for a few minutes using the Saute function.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
9/6/2018
Really easy. Was looking for a way to quickly make some chicken for dinner. Did NOT make the teriyaki sauce, used a jarred sauce I already had. Chicken was falling apart. The sauce is thin, b...
2/1/2018
This made an easy, quick meal. It could have used a little more flavor, and the sauce was very thin even after sauteeing five minutes.