Instant Pot Chicken Teriyaki

Hi I’m Holly at Healthy as Kale. I am a retired teacher, mom to two boys and wife to my husband Jason for 25 years. 

I went on my own health and weight loss journey and have found that finding variety, ease of meals, and the occasional treat is the perfect combination to help me stay on track. 

My goal with this blog is to help you find quick, healthy meals. This way you won’t have to stand over the stove for a long time. Especially after a long, hard day of work. I all too well remember those days of teaching all day and not wanting to come home to cook, convincing myself that eating out at a restaurant was the only option. 

But I learned in time that home cooked food is the best for my health and for my family’s health. 

The instant pot changed my life when I was a full-time working mom. It allowed me to cook home cooked meals and still be able to get off of my feet and spend time with my boys. 

This chicken teriyaki is so easy to make! The sauce is not only healthy but takes five minutes. You can even make it the night before and marinate your chicken while you are at work. And it is so versatile allowing you to pick the veggies you love and want. I hope you enjoy it! 

Instant Pot Chicken Teriyaki

Quick 30 Minute Meal that is delicious and versitle.
5 from 3 votes
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 170 kcal

Equipment

  • 1 Pressure Cooker
  • 1 Skillet For the Veggies

Ingredients
  

  • 1 cup low sodium soy sauce or coconut aminos
  • 1 tablespoon Rice Vinegar
  • ¼ cup pure maple syrup
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp honey
  • 3 lbs chicken thigh
  • Assorted veggie zucchini, mushrooms, onions, bell peppers, broccoli, green beans- 1 cup of each veggie
  • 2 cups brown rice

Instructions
 

  • Add low sodium soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic and honey to a sauce pan. Bring to a boil while stirring with a whisk. Remove immediately after it starts to boil from the heat.
  • Cook two cups of brown rice and put to the side for later.
  • Add chicken thighs to the instant pot and cover with teriyaki sauce. Cook for 7 minutes(10 minutes if frozen) and quick release when done.
  • When chicken is done, cook veggies in a saucepan with ¾ cup of the teriyaki sauce for 5-7 minutes or until your desired texture of the veggies.
  • Top veggies and chicken over rice.

Notes

Use your instant pot to cook both rice and chicken separately. You can add the veggies to the instant pot after the chicken is cooked and steam for 0 minutes with a quick release. 

6 thoughts on “Instant Pot Chicken Teriyaki

  1. 5 stars
    This my 11 year olds favorite dish from here! Ire serve it with rice and broccoli. It’s so quick and fast for our on the go cheer nights.

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