This Instant Pot Teriyaki Chicken is incredibly simple to make and pleases even picky eaters with its sweet and savory Asian-inspired honey teriyaki sauce and tender shredded chicken pieces. Serve over rice for a no-fuss dinner the whole family will enjoy!
¼-½teaspooncrushed red pepper flakesuse ½ teaspoon for a more noticeable touch of heat
3tablespoonscorn starch + 3 tablespoons cold water
diced green onionsfor topping
steamed white rice or fried ricefor serving
Place chicken in pressure cooker. Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour over chicken.
Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 20 minutes for frozen chicken, 10 minutes for thawed chicken.
When pressure cooker "beeps" to signal end of cooking time, allow a natural release (aka don't do anything) until the float valve sinks.
Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken Set pressure cooker to "soup" setting.
Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened. Stir in sesame seeds.
Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce.
Garnish with chopped green onions and serve over steamed or fried rice.
If using very thick pieces of frozen chicken (thicker than 1 1/2 inches) add 10 minutes to cooking time. If you are using very thick pieces of thawed chicken, simply pound chicken to 1 - 1 1/2 inches thickness before proceeding with recipe as written.