Instant Pot Honey Teriyaki Chicken
Tender shredded chicken coated in a sweet and savory honey teriyaki glaze. Simple enough for weeknight dinners, best served over rice.
Ingredients
Method
Completed steps 0
Add chicken to the pot. Combine soy sauce, water, honey, garlic, rice vinegar, ginger, and red pepper flakes in a bowl, then pour the mixture over the chicken.
Seal the lid and set the vent to sealing. Cook at high pressure for 10 minutes if using thawed chicken, or 20 minutes if frozen.
When done, let the pressure release naturally without venting until the float valve drops.
Remove chicken and skim off any visible fat from the cooking liquid. Shred the chicken into bite-sized pieces.
Switch to sauté mode. Once the liquid bubbles, mix corn starch with cold water and whisk the slurry into the sauce until it thickens. Stir in the sesame seeds.
Return the shredded chicken to the pot and toss until evenly coated.
Turn off the heat, transfer to a serving dish, top with green onions, and serve over rice.
Notes
Frozen chicken requires 10 extra minutes of pressure cooking; thawed breasts cook in 10 minutes.
Thighs work equally well and stay moist; use 15 minutes for thawed or 25 minutes for frozen.
The sauce thickens as it cools slightly, so don't over-reduce it on the stove.
Calories: 350 kcal · Carbs: 51 g · Protein: 31 g · Fat: 4 g · Sodium: 3378 mg · Fiber: 1 g · Sugar: 47 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.