So you’re craving something ridiculously tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. We’ve all been there: staring into the fridge, dreaming of takeout, but then that little voice says, “You can do better!” And you know what? You absolutely can! Especially with your trusty Instant Pot by your side, ready to whip up some **Instant Pot Teriyaki Chicken** that’ll make your taste buds do a happy dance.
Why This Recipe is Awesome
Let’s be real, you’re not here for a gourmet cooking competition. You’re here for deliciousness delivered with minimal fuss, right? This recipe is basically your culinary superhero. It’s so idiot-proof, even I, the queen of “oops, did I just burn water?” moments, manage to nail it every single time. Seriously, it practically cooks itself while you scroll TikTok or binge-watch your favorite show. Plus, the cleanup? A breeze! One pot, people, ONE POT. Say goodbye to that mountain of dishes and hello to more couch time. It’s fast, flavorful, and frankly, makes you look like a kitchen wizard without even trying. Instant gratification, folks, that’s what we’re after!
Ingredients You’ll Need
Gather ’round, my fellow lazy gourmands! Here’s your hit list for maximum flavor, minimum effort:
- Chicken: About 1.5 – 2 lbs boneless, skinless chicken thighs or breasts. Thighs are my personal MVP for juiciness, but breasts work too!
- Teriyaki Sauce: 1 cup of your favorite store-bought teriyaki sauce. No judgment here, we’re all about convenience! (But if you’re feeling fancy, a quick homemade one works too!)
- Water or Chicken Broth: 1/4 cup. Just to prevent that dreaded “Burn” notice and get things pressurized.
- Cornstarch: 1-2 tablespoons (for thickening later).
- Cold Water: 2-3 tablespoons (to mix with the cornstarch).
- Optional Garnishes: Sesame seeds, sliced green onions. Because presentation matters, even if it’s just for you!
Step-by-Step Instructions
Alright, let’s get this show on the road! Seriously, you’re just a few simple steps away from a delicious meal.
Prep the Chicken: If you’re using chicken breasts, you might want to cut them into 1-inch chunks for more even cooking and easier serving. Thighs can usually go in whole or halved. No need to be super precise, we’re going for rustic charm here.
Combine & Conquer: Place the chicken in your Instant Pot. Pour the teriyaki sauce and the 1/4 cup of water (or broth) over the chicken. Give it a gentle stir to make sure everything’s coated. Don’t add the cornstarch yet!
Seal the Deal: Close the lid and make sure the venting knob is set to “Sealing.”
Pressure Cook It: Select “Manual” or “Pressure Cook” and set the timer. For chicken breasts (cut into chunks), 5-6 minutes on High Pressure. For chicken thighs (whole or halved), 8-10 minutes on High Pressure. **Pro Tip: Don’t skimp on this part, cooking times vary!**
Release the Pressure: Once cooking is done, allow a Natural Pressure Release (NPR) for 5 minutes. This helps keep the chicken super tender. After 5 minutes, carefully do a Quick Release (QR) by turning the venting knob to “Venting.” Be careful of the steam!
Thicken Things Up: Remove the chicken from the pot and set it aside. You can shred it now if you prefer! Select the “Sauté” function on your Instant Pot. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Once the sauce in the pot is simmering, slowly whisk in the cornstarch slurry. Stir constantly for a couple of minutes until the sauce thickens to your liking. (If you want it extra thick, add a bit more slurry.)
Serve It Up: Return the chicken to the pot, toss to coat in that glorious, thickened teriyaki sauce. Garnish with sesame seeds and green onions if you’re feeling fancy. Serve immediately over rice or noodles, with a side of steamed veggies.
Common Mistakes to Avoid
We’ve all made culinary blunders, but with a little heads-up, you can dodge these common Instant Pot pitfalls:
- Forgetting the Sealing Ring: Rookie mistake, my friend. Double-check that rubber ring is properly seated in the lid. Otherwise, your pot won’t pressurize, and you’ll just have sad, warm chicken.
- Not Enough Liquid: The Instant Pot needs liquid to build pressure. That 1/4 cup is crucial. Don’t skip it, or you might get a “Burn” notice and a very dry chicken situation.
- Overcooking the Chicken: While the Instant Pot is magical, chicken can still get tough if overcooked. Stick to the suggested times, and maybe even slightly undercook if you plan to shred and let it sit in the hot sauce for a bit.
- Adding Cornstarch Too Soon: If you add the cornstarch with the raw chicken, your sauce will be lumpy and not thicken properly. Cornstarch is best added at the end during the “Sauté” phase.
Alternatives & Substitutions
Feeling adventurous or just working with what you’ve got? Here are some ways to shake things up:
- Chicken Swap: Not a chicken fan? This recipe works great with pork tenderloin chunks, firm tofu cubes (pressed first!), or even shrimp (add shrimp at the very end during the sauté phase and cook for just a minute or two).
- Sauce It Up: Don’t have teriyaki? A blend of soy sauce, brown sugar, garlic powder, and ginger powder can create a quick substitute. Or try a different flavored sauce entirely – Korean BBQ sauce would be delish!
- Veggie Power: Want to make it a one-pot meal with veggies? Add some broccoli florets, sliced bell peppers, or snap peas after the chicken is cooked, during the thickening stage, and let them warm through for a few minutes. Don’t add them before pressure cooking, or they’ll turn to mush!
- Spice It Up: A dash of sriracha, red pepper flakes, or a pinch of cayenne pepper will give your teriyaki chicken a nice kick. **FYI, a little goes a long way!**
FAQ (Frequently Asked Questions)
Got questions? I’ve got (casual) answers!
- Can I use frozen chicken? Yep! If using frozen chicken breasts, increase pressure cooking time to about 10-12 minutes. For frozen thighs, about 15 minutes. No need to thaw, just toss them in!
- How long does this last in the fridge? It’ll keep beautifully in an airtight container for 3-4 days. Makes for excellent meal prep!
- What if my sauce is too thin/thick? If it’s too thin, whisk in a bit more cornstarch slurry (mixed with cold water) during the sauté function. Too thick? Add a splash of water or broth until it’s just right.
- Do I need to sear the chicken first? For *this* simple teriyaki recipe, no, it’s not strictly necessary. We’re going for ultimate convenience! However, if you want an extra layer of flavor and color, you totally can use the “Sauté” function to brown the chicken before adding the sauce.
- Can I make this lower sodium? Absolutely! Use low-sodium soy sauce in your teriyaki blend or opt for a low-sodium store-bought sauce.
- What do you recommend serving this with? My go-to is fluffy white rice, but it’s also amazing with brown rice, quinoa, noodles, or even cauliflower rice if you’re keeping it low-carb.
Final Thoughts
There you have it! A ridiculously easy, incredibly delicious Instant Pot Teriyaki Chicken recipe that’ll save your weeknight dinners and impress anyone who tastes it (including yourself!). So go ahead, don your imaginary chef’s hat, conquer that Instant Pot, and enjoy the fruits of your very minimal labor. You’ve earned it!
