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Photo:Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Instant-pot teriyaki chicken over brown rice in a white bowl

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts

Active Time:10 minsTotal Time:30 minsServings:4

Active Time:10 mins

Active Time:

10 mins

Total Time:30 mins

Total Time:

30 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Ingredients for the instant-pot teriyaki chicken

Cook Mode(Keep screen awake)Ingredients¼cuplower-sodium soy sauce2tablespoonsdark brown sugar2tablespoonsmirin1tablespoonunseasoned rice vinegar1teaspoongrated garlic1teaspoongrated fresh ginger¼cupwater plus 1 tablespoon, divided1poundboneless, skinless chicken breasts2teaspoonscornstarch2cupshot cooked brown rice¼cupthinly sliced scallions2teaspoonstoasted sesame seeds

Cook Mode(Keep screen awake)

Ingredients

¼cuplower-sodium soy sauce

2tablespoonsdark brown sugar

2tablespoonsmirin

1tablespoonunseasoned rice vinegar

1teaspoongrated garlic

1teaspoongrated fresh ginger

¼cupwater plus 1 tablespoon, divided

1poundboneless, skinless chicken breasts

2teaspoonscornstarch

2cupshot cooked brown rice

¼cupthinly sliced scallions

2teaspoonstoasted sesame seeds

DirectionsWhisk soy sauce, brown sugar, mirin, vinegar, garlic, ginger and 1/4 cup water together in a programmable multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Add chicken to the sauce, turning to coat. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High Pressure for 9 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterLet the pressure release naturally for 3 minutes. Carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take about 1 minute). Remove the lid. Press Cancel.Transfer the chicken to a cutting board. Select Sauté setting. Select High temperature setting and bring the sauce to a boil. Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl until smooth. Drizzle into the sauce, whisking constantly. Boil, whisking constantly, until thickened and glossy, about 1 minute. Press Cancel.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterSlice the chicken into 1/3-inch-thick slices. Divide the chicken and rice among 4 bowls and top with the sauce, scallions and sesame seeds.Originally appeared: EatingWell.com, March 2023

Directions

Whisk soy sauce, brown sugar, mirin, vinegar, garlic, ginger and 1/4 cup water together in a programmable multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Add chicken to the sauce, turning to coat. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High Pressure for 9 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterLet the pressure release naturally for 3 minutes. Carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take about 1 minute). Remove the lid. Press Cancel.Transfer the chicken to a cutting board. Select Sauté setting. Select High temperature setting and bring the sauce to a boil. Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl until smooth. Drizzle into the sauce, whisking constantly. Boil, whisking constantly, until thickened and glossy, about 1 minute. Press Cancel.Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterSlice the chicken into 1/3-inch-thick slices. Divide the chicken and rice among 4 bowls and top with the sauce, scallions and sesame seeds.

Whisk soy sauce, brown sugar, mirin, vinegar, garlic, ginger and 1/4 cup water together in a programmable multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Add chicken to the sauce, turning to coat. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High Pressure for 9 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)

Three chicken breasts in teriyaki sauce in an instant-pot

Let the pressure release naturally for 3 minutes. Carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take about 1 minute). Remove the lid. Press Cancel.

Transfer the chicken to a cutting board. Select Sauté setting. Select High temperature setting and bring the sauce to a boil. Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl until smooth. Drizzle into the sauce, whisking constantly. Boil, whisking constantly, until thickened and glossy, about 1 minute. Press Cancel.

Three coked chicken breasts on a wooden cutting board, with a small bowl of cornstarch water mixture next to them

Slice the chicken into 1/3-inch-thick slices. Divide the chicken and rice among 4 bowls and top with the sauce, scallions and sesame seeds.

Originally appeared: EatingWell.com, March 2023

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Nutrition Facts(per serving)326Calories5gFat38gCarbs30gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.