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Instant Pot® Teriyaki Chicken Breast

Instant Pot® Teriyaki Chicken Breast

Cost $10, save $8

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Sauce

    • 🧂 ½ cup soy sauce
    • 💧 ½ cup water
    • 🍬 ½ cup brown sugar
    • 🍶 2 tablespoons rice wine vinegar
    • 🍶 1 tablespoon mirin (Japanese sweet wine)
    • 🍶 1 tablespoon sake
    • 🧄 1 tablespoon minced garlic
    • 🧂 1 dash freshly cracked black pepper

  • Main

    • 🍗 1 pound skinless, boneless chicken breast halves

STEPS

1

Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.

2

Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid.

3

Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

4

Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the chicken should read at least 165°F; if not, cook chicken for another 2 to 4 minutes.

5

Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

NUTRIENTS

Per 1 serving

🔥

259

Calories

  • 24
    Protein
  • 33
    Carbs
  • 2
    Fats

💡 Use a meat thermometer to ensure the chicken is thoroughly cooked.You can thicken the sauce by simmering it for a few minutes after removing the chicken.Serve with steamed rice and vegetables for a complete meal.