Quick and easy Instant Pot teriyaki chicken is tender pull apart chicken coated in a thick, sweet, and sour sticky sauce and is exactly the restaurant-style meal your whole family will love!
1teaspoonground ginger, or 1 Tablespoon fresh grated ginger
¼teaspoonground black pepper
2Tablespoonscornstarch
For serving: Cooked rice or quinoa, Sliced green onions, Sesame seeds, Steamed vegetables
Instructions
In an Instant Pot, add the chicken and water.
In a small bowl, whisk together the honey, brown sugar, soy sauce, vinegar, garlic, ginger, and pepper. Taste and adjust seasoning, if needed.
Pour sauce over the meat and seal the lid. Cook on High pressure, for 12 minutes. If using frozen chicken, cook 20 minutes. When the pressure cooker beeps, let it naturally release 5 to 10 minutes, or until the float valve sinks. Carefully open the lid using hot pads.
Remove chicken from the pot and shred (removing any fat).
Set Instant Pot to the Sauté setting. Remove 1/4 cup liquid and whisk in 2 Tablespoons cornstarch until dissolved. Pour back into the pot while whisking until the sauce thickens. Turn off the Instant Pot.
Return the chicken to the pot and stir together with the sauce.
Serve over cooked rice or quinoa with steamed vegetables. Top with sesame seeds and green onions, if desired.
Notes
Variations: You can replace the garlic for ginger (or use a combination of both).For serving: I love to add freshly steamed vegetables (such as broccoli and carrots).Storage and freezer instructions: This chicken will stay fresh in a covered container in the refrigerator for 3 days or in the freezer for 3 months. Thaw overnight in the refrigerator and then reheat on the stove top over low heat.