Instant Pot® Teriyaki Chicken Breast recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 2009.3 mg
sugar: 30.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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®). 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.

Recipe Yield

4 servings

Recipe Note

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

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