Instant Pot Teriyaki Chicken Recipe

This Instant Pot teriyaki chicken recipe requires minimal effort and easily found pantry ingredients but produces big flavor.

cook TIME 15 mins
prep TIME 10 mins
total TIME 25 mins

Course: Dinner, Lunch, Main CourseCuisine: Japanese

Servings: 4 servings

Calories: 494 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (15)

24 oz skinless boneless chicken thighs cubed
2 1/2 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1/2 tsp hoisin sauce
1 tbsp garlic chopped
1 tbsp ginger chopped
1 tbsp paprika
2 tbsp leeks chopped
2 tbsp olive oil
1 tbsp sesame seeds
4 fl oz water
2 tsp cornstarch
1 tsp lime juice
1/2 tsp pepper flakes
14 oz cooked egg noodles from 6 oz uncooked

INSTRUCTIONS

Make the teriyaki sauce: In a small bowl, whisk together 4 fl oz water, 2 1/2 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp cornstarch, 1/2 tsp hoisin sauce, 1 tsp lime juice, and 1/2 tsp pepper flakes.

Turn on the “sauté” setting on the Instant Pot, then add in 2 tbsp olive oil, 1 tbsp ginger, and 1 tbsp garlic. Cook and stir until fragrant, about 30 seconds.

Add 24 oz chicken and 1 tbsp paprika. Stir fry for 3 minutes.

Pour the teriyaki sauce into the pot. Constantly whisking, cook for another 7 minutes, until the sauce thickens enough to coat the chicken chunks.

Garnish with 1 tbsp sesame seeds and 2 tbsp leeks.

Transfer the chicken to serving plates. Serve over 14 oz cooked egg noodles.

Nutrition