Description
This Instant Pot Shredded Teriyaki Chicken is a tender, flavorful, and incredibly versatile dish that’s perfect for quick weeknight meals or easy meal prep.
Ingredients
Units
Scale
For the Chicken:
- 3 boneless, skinless chicken breasts
- Optional garnish: roasted sesame seeds
Homemade Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 1 1/2 tablespoons brown sugar
- 2 tablespoons mirin
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
To Thicken (added after cooking):
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- If using homemade teriyaki sauce, add all the sauce ingredients directly into the Instant Pot. The sauce will be thin but will thicken at the end.
- Place the chicken breasts into the sauce in the Instant Pot.
- Seal the lid and set the pressure cooker lid valve to “sealing.” Cook on Manual mode for 10 minutes.
- Once the timer goes off, let it natural release for 5 minutes, then manually release the remaining pressure (carefully flip the valve to “venting”).
- Using two forks, shred the chicken. Stir to coat it in the sauce.
- Turn on Sauté mode. In a small bowl, mix the cornstarch and cold water to form a slurry. Stir it into the pot and simmer for 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
- Turn off the Instant Pot once the sauce is thick and glossy. Garnish with toasted sesame seeds (if desired) and serve hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 3-4