Instant Pot Teriyaki Chicken served over rice and sauteed vegetables | cookingwithcurls.com
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Instant Pot Teriyaki Chicken

Your family will love this Instant Pot Teriyaki Chicken, and you will love how easy it is to prepare. Serve over rice and vegetables for a delicious meal!
Prep Time10 mins
Cook Time25 mins
Pressure Release15 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken, teriyaki, pineapple, recipe, instant pot, pressure, cooker
Servings: 6 Servings
Calories: 350kcal
Author: Lisa Johnson

Ingredients

  • 1/2 cup tamari or soy sauce
  • 1/4 cup fresh orange juice 1 large orange
  • 1 1/2 Tablespoons fresh ginger finely grated
  • 3 large cloves garlic minced
  • 1/4 cup dark brown sugar
  • 1/2 Tablespoon dry mustard powder
  • 1/4 teaspoon white pepper
  • 1 cup crushed pineapple
  • 6 ounces pineapple juice
  • 2 1/2 pounds boneless, skinless chicken breasts
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Instructions

  • Set Instant Pot to "Saute".
  • When it is hot, add the juices, soy sauce, garlic, ginger, mustard, pepper, brown sugar, and crushed pineapple.
  • Heat until sugar dissolves, stirring occasionally.
  • Add the chicken breasts, turn over to coat with the sauce.
  • Place the lid on your pressure cooker, checking to make sure that the silicone gasket is secure, and turn to lock the lid into place. Check to make sure the vent is in the "Sealing" position.
  • Push the "Keep Warm/Cancel" button, then the "Manual" button and set the timer for 25 minutes using the + and - buttons if necessary.
  • Mix the cornstarch and water together in a small bowl. Set aside.
  • When the Instant Pot beeps, allow the pressure to release naturally, about 15 minutes. Release manually if not done after 15 minutes.
  • Remove the chicken and place on a platter to shred.
  • Push the "Deep Warm/Cancel" button, then the "Saute" button and add the cornstarch mixture. Stir and simmer until the sauce starts to thicken.
  • Add the shredded chicken back to the pot and stir to combine.
  • Serve over rice or noodles and vegetables, if desired. Serve additional sauce on the side.

Notes

  • Cooking time does not include the time it takes for the pressure cooker to  release pressure, which could add an addition 10 to 15 minutes.
  • No, I have not tried the “Poultry” button yet.  I got used to the Manual button and keep forgetting to give it a try.
  • You will have extra Teriyaki Sauce leftover, so stick it into a jar and use it to make Teriyaki Salmon…hint, hint
  • I did not convert the recipe to Paleo friendly, I needed to see how it worked in the Instant Pot first. Maybe next time. {honey for sugar, arrowroot starch for the cornstarch}
  • If you do not want pineapple chunks in your sauce, simple substitute pineapple juice for the crushed pineapple.
  • The sauce is not as thick as store bought sauce. Double the amount of cornstarch and water if you are looking for a thicker sauce.

Nutrition

Calories: 350kcal | Carbohydrates: 31g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 1304mg | Potassium: 940mg | Fiber: 1g | Sugar: 26g | Vitamin A: 125IU | Vitamin C: 19.6mg | Calcium: 42mg | Iron: 1.6mg