Chicken Teriyaki (pressure cooker)

As a working mom (gosh, sometimes I still don’t feel like I’m mature enough to be able to say that, but other days I feel so old🙃) the pressure cooker is my best friend. Here’s another recipe to share based on one shared by Well Plated blog.

You can use any pressure cooker here. I have both the Ninja Foodi and the Instant Pot and both would work well here. Honestly you could probably use a stove top pressure cooker as well.

“Pro” tip: You know those instant rice packets you can buy at the grocery store? You just tear the corner open and microwave for 90 seconds? Well basically I like to make the same thing with rice at home. It’s way cheaper and pretty easy. You can just make a huge batch on the weekend and freeze for later use. When you freeze it, put it in Ziploc bags and freeze it flat. That way you’ll have more ability to move it around easily in the freezer and it will stack nicely. When ready to use, open the corner of the Ziploc and add a bit of water, microwave for about 90 seconds. Ta DA!

But enough about rice, onto the recipe.

Pressure Cooker Chicken Teriyaki

  • 3 boneless, skinless chicken breasts
  • 2/3 cup low-sodium soy sauce
  • 1/3 cup water
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tbsp minced garlic
  • 1 tablespoons minced dried ginger* (2 tbsp fresh)
  • 3 tablespoons cornstarch – stirred together with 1/4 cup water to create a slurry
  • 3-4 green onions, thinly sliced
  1. Spray the bottom of the pressure cooker pot with cooking spray, Put the chicken breasts in there. Can use thawed or frozen, but if you use frozen will need to add 2 or 3 minutes to cooking time.
  2. Mix ingredients soy sauce thru ginger in a bowl. Pour over chicken. Close the lid, cook on high pressure 10 minutes followed by 5 minutes natural release. Then release remaining pressure. If frozen chicken, cook it for 12-13 minutes, followed by 5 minutes natural release, then quick release remaining pressure.
  3. Remove cooked chicken, shred. Hack: cut the breasts into smaller pieces and put it in your kitchen aid with the paddle attachment to shred (I know it sounds crazy, but if you don’t believe me, Google it). Or you can do the old fashioned way and use two forks. Pick your poison.
  4. Turn the cooker on sautee mode. Add the cornstarch slurry to the sauce in the pot. Stir so that it doesn’t get lumpy. Once simmering and thick, add shredded chicken back and stir until covered.
  5. Serve garnished with green onions. And if you want to be really fancy, could add toasted sesame seeds. (Generally, I always think I’m going to toast them, but never do and just shake some on for the look, that method has served me well.)

Serve with brown rice and/or broccoli. 30 minutes. Done. And both kids ate it. #WINNING

*Note about dried ginger. I get mine from Penzey’s. I don’t have the patience to continually buy the fresh stuff and peel it and mince it. This stuff is just as good in 90% of recipes. Also, just buy the minced garlic in the jar from Costco, time-saver and its just as good.

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