Instant Pot® Teriyaki Chicken Breast – a delicious recipe with soy sauce, water, brown sugar, rice wine vinegar, sake, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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(R)). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
4
Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.
322
kcal
Calories
5
g
Fat
31
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup soy sauce, 1/2 cup water, 1/2 cup brown sugar, 2 tablespoons rice wine vinegar, and more.
Yes, Instant Pot® Teriyaki Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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