7 Ingredient 10 Minute Instant Pot Teriyaki Chicken Recipe
Try this 7 Ingredient 10 Minute Instant Pot Teriyaki Chicken Recipe recipe, or contribute your own.
Try this 7 Ingredient 10 Minute Instant Pot Teriyaki Chicken Recipe recipe, or contribute your own.
- Carbohydrate 5.40640000373188 g
- Cholesterol 0 mg
- Fat 0.0430000000236698 g
- Fiber 0.287000000666196 g
- Protein 3.41910000272904 g
- Saturated Fat 0.00575000000260368 g
- Serving Size 1 1 Serving (97g)
- Sodium 5053.95200840021 mg
- Sugar 5.11940000306569 g
- Trans Fat 0.0123700000066275 g
- Calories 98 calories
Step-by-step
- Add the garlic, soy, mirin, sake, and sugar to the Instant Pot insert. Nestle in the chicken thighs skin side up.
- Turn the Instant Pot on to High Pressure and cook for 7 minutes.
- When the Instant Pot is done cooking, quick release the pressure. Carefully open the lid and remove the chicken thighs onto a plate.
- Turn the sautè function onto medium and add the cornstarch and water mix to the the sauce in the insert. Stir and let simmer and thicken to your liking. Turn off the Instant Pot and spoon sauce onto the thighs. Top off with green onions and toasted sesame seeds, if using. Enjoy!
Swapping standard granulated sugar for honey alters more than just sweetness; liquid sweeteners introduce extra moisture that can dilute the tare sauce and prevent proper glazing during the final simmer. Fermentation and alcohol content matter significantly when selecting pantry components. Cooking sake and mirin provide distinct amino acids and residual sugars necessary for depth, whereas substituting dry white wine or water yields a flat flavor profile lacking authentic umami. Bone-in, skin-on thighs provide collagen that melts during the pressure cycle, enriching the liquid before thickening occurs.
Understanding the Pressure and Reduction Phases
High-pressure cooking breaks down connective tissues rapidly. Setting the electric cooker to high pressure for precisely 7 minutes ensures the meat reaches safe internal temperatures without turning stringy or dry. Releasing pressure immediately via the quick-release valve stops residual carryover cooking. Transitioning the machine to the sauté function requires whisking the cornstarch slurry continuously to prevent lumps from forming as starches gelatinize between 203 degrees Fahrenheit and 212 degrees Fahrenheit.
Balancing the Plate
Steamed short-grain white rice absorbs excess glaze efficiently without competing with the soy-forward salinity. Crisp pickled cucumbers or blanched broccoli florets offer necessary acidity and structural contrast to rich, savory poultry.
