Instant Pot Teriyaki Chicken Bowls Recipes

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INSTANT POT TERIYAKI CHICKEN



Instant Pot Teriyaki Chicken image

How to make Instant Pot teriyaki chicken. An easy teriyaki chicken recipe with homemade sauce can be served with rice, noodles, or vegetables.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken breasts
2/3 cup low-sodium soy sauce ((or tamari for gluten free))
1/3 cup water
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
2 cloves garlic (minced)
2 tablespoons fresh ginger (minced)
3 tablespoons cornstarch (stirred together with 1/4 cup water to create a slurry)
green onions (thinly sliced (optional))
Toasted sesame seeds ((optional))
Cooked brown rice, quinoa, noodles, cauliflower rice, or vegetables ((for serving))

Steps:

  • Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
  • In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
  • Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool for a few minutes.
  • Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
  • Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
  • Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.

Nutrition Facts : ServingSize 1 (of 4; without rice), about 3/4 cup, Calories 330 kcal, Carbohydrate 31 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 109 mg, Sugar 22 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 2 g

INSTANT POT TERIYAKI CHICKEN BOWLS RECIPE



Instant Pot Teriyaki Chicken Bowls Recipe image

Yield 6

Number Of Ingredients 8

1 1/2 pounds chicken breasts
1 head of broccoli, roughly chopped (or steamable bag of broccoli)
1 pound baby carrots, roughly chopped
2 cups brown rice, uncooked
2 1/2 cups chicken broth
1 bottle of your favorite teriyaki sauce
3 green onions, diced (optional garnish)
sesame seeds (optional garnish)

Steps:

  • Place chicken breasts in the bottom of the Instant Pot. Add carrots and rice on top. Pour chicken broth on top of everything, making sure the rice is covered in liquid.
  • Place lid on top and move valve to "sealing" position.
  • Press "MEAT/STEW" or "POULTRY" button and set timer for 20 minutes.
  • Steam your broccoli separately.
  • When Instant Pot is finished cooking, do a quick release.
  • Remove chicken breasts from Instant Pot and shred using 2 forks. Add chicken back to pot and mix well.
  • Add in your broccoli.
  • Divide food between 6 bowls and add desired amount of teriyaki sauce on each serving.
  • If desired, top each bowl with green onions and sesame seeds.

Nutrition Facts : Servingsize 1 serving, Calories 1893 kcal, Fat 68 g, SaturatedFat 19 g, Cholesterol 448 mg, Sodium 3242 mg, Carbohydrate 149 g, Sugar 30 g, Protein 161 mg

INSTANT POT® TERIYAKI CHICKEN BREAST



Instant Pot® Teriyaki Chicken Breast image

Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.

Provided by cyans

Categories     Main Dish Recipes     Chicken     Chicken Teriyaki Recipes

Time 35m

Yield 4

Number Of Ingredients 9

½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine vinegar
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sake
1 tablespoon minced garlic
1 dash freshly cracked black pepper
1 pound skinless, boneless chicken breast halves

Steps:

  • 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®). 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.

Nutrition Facts : Calories 259.4 calories, Carbohydrate 33.1 g, Cholesterol 58.5 mg, Fat 2.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 0.7 g, Sodium 2009.3 mg, Sugar 30.1 g

INSTANT POT CHICKEN TERIYAKI RECIPE



Instant Pot Chicken Teriyaki Recipe image

Skip your Friday night takeout for this delicious homemade recipe! Instant Pot chicken teriyaki is so simple and easy to make, and the flavors are out of this world.

Provided by Becky Hardin

Categories     Main Course

Time 40m

Number Of Ingredients 10

1-1 ½ pounds of boneless (skinless chicken)
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 Tablespoons apple cider vinegar
1 Tablespoon minced garlic
1 tsp ground ginger
1-2 Tablespoons cornstarch
1-2 Tablespoons sesame seeds (for mixing in the sauce and garnish)
2-3 Tablespoons chopped green onions (for garnish)

Steps:

  • In a medium bowl, whisk together soy sauce, honey, brown sugar, cider, garlic and ginger. Whisk until the brown sugar has dissolved and it is a brown liquid.
  • Place the chicken in the bottom of the pot. Pour the sauce mixture over the chicken, being sure to have the chicken submerged.
  • Close the lid and turn the valve to sealing. Cook on high for 18 minutes, and allow to rest for 10-15 minutes before releasing any remaining steam. Remove the chicken from the sauce and set aside on a small plate or bowl.
  • Add cornstarch to the mixture one teaspoon at a time until it thickens to your desired consistency. Once the sauce is to your liking, stir in your desired amount of sesame seeds if you want them in the sauce directly.
  • Serve chicken over rice or stir fry vegetables. Garnish with sesame seeds and green onions.

Nutrition Facts : Calories 346 kcal, Carbohydrate 35 g, Protein 38 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1014 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

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