Instant Pot Teriyaki Chicken
chicken breast sodium soy sauce honey water mirin garlic minced ginger
what you'll need:
in the instant pot, stir together the soy sauce, honey, water, mirin, garlic and ginger. add the chicken breasts and turn to coat in the sauce.
place the lid on the Instant Pot, cook on high pressure for 8 minutes. As soon as the cooking cycle has completed, perform a quick pressure release.
transfer the chicken to a clean cutting board, and select the 'sauté' function. stir together the cornstarch and water, then add to the pot.
toss & serve
cut the chicken into strips or cubes, then toss with the sauce. serve with rice and steamed broccoli, sprinkle with sesame seeds if desired.
Store in the fridge for up to 4 days; freeze for up to 3 months.
on the blog
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