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Instant Pot® Teriyaki Chicken Breast


"Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time."
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35 m servings 259 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
  2. 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.
  3. 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.
  4. Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.


  • Cook's Note:
  • For a thicker sauce, cook for a few minutes using the Saute function.

Nutrition Facts

Per Serving: 259 calories; 2.3 g fat; 33.1 g carbohydrates; 24.3 g protein; 59 mg cholesterol; 2009 mg sodium. Full nutrition

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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.