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I have a fantastic, super easy dinner recipe for you all today. Those of you who have made and loved the Crock Pot Teriyaki Chicken Recipe that has been living and breathing on my site for nearly 8 years now, this is the same recipe…but tailored for the Instant Pot. It’s been a family favorite for years. I hope some of you get a chance to try it!
Full of flavor and super tender, it’s a win every time!
Serve it with a nice bowl of brown or white rice…
…and you will be golden.
It pairs wonderfully with a side of Roasted Broccoli as well.
Check out a short little video to see it come together. 🙂
Ingredients
- 5 chicken breasts (about 3 pounds)
- 1 1/2 C water
- 1 C brown sugar
- 1/2 C soy sauce
- 1 t granulated garlic
- 1 t sesame oil (optional, but wonderful)
- 3 T corn starch + 4 T cold water
Instructions
- Place your chicken in the bottom of the instant pot.
- In a glass measuring cup stir together all the other ingredients except the corn starch and cold water.
- Pour them over the chicken. Place the lid on the pot and set the timer to 17 minutes on high pressure. Be sure the vent is closed.
- When the instant pot finishes cooking, manually release the vent and allow all the steam to escape.
- Remove the lid and carefully take the chicken from the pot. Shred it up with two forks.
- Set the instant pot to "Sauté" and allow the liquid to come to a boil. This should happen pretty quickly, if not instantly. Pun intended. 🙂
- Mix the corn starch and cold water together in a small bowl. Pour the mixture into the instant pot.
- Allow it to bubble up and thicken for you. Should only take a few minutes.
- Return the chicken to the pot and give everything a nice stir.
- Serve with white or brown rice and enjoy!
Recipe from Jamie Cooks It Up!
Can this be done in slowcooker?