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INSTANT POT HONEY TERIYAKI CHICKEN

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INSTANT POT HONEY TERIYAKI CHICKEN

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 45 mins

Effortlessly make this bold and delicious Instant Pot Honey Teriyaki Chicken whenever with just a handful of ingredients. A weeknight dinner meal perfect with steamed or fried rice that I am pretty sure your family will love!

INGREDIENTS

4 boneless skinless chicken breasts (or 6 chicken thighs)

1 c. soy sauce (I use low sodium)

1/2 c. water

2/3 c. honey

2 tsp minced garlic

1/2 c. rice vinegar

1/2 tsp ground ginger

1/4-1/2 tsp crushed red pepper flakes (or use 1/2 tsp for a more noticeable touch of heat)

3 tbsp corn starch plus 3 tbsp cold water

2 tsp sesame seeds

diced green onions, for topping

steamed white rice or fried rice, for serving

HOW TO MAKE INSTANT POT HONEY TERIYAKI CHICKEN

Step 1: In a pressure cooker, add the chicken.

Step 2: Combine the soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes. Pour this over the chicken in the slow cooker.

Step 3: Cover the slow cooker with the lid and seal. Set to “Pressure Cook”. If using frozen chicken, cook for 20 minutes and 10 minutes for thawed.

Step 4: Once you hear the pressure cooker “beeps”. Let a natural release until the float valve sinks.

Step 5: To take out excess fat from the pressure cooker, use a slotted spoon. Then, set the pressure cooker to a “soup” setting.

Step 6: Stir in the corn starch and water once the liquid comes to a boil, stirring until the liquid has thickened. Lastly, stir in the sesame seeds.

Step 7: Turn the pressure cooker off, then add the shredded chicken back to the pressure cooker. Stir well until the chicken has coated with the sauce.

Step 8: Before serving, garnish with chopped green onions. Enjoy over steamed or fried rice.

NOTES:

Adjust the cooking time according to the thickness of the frozen chicken. Add about 10 minutes if using chicken pieces thicker than 1 1/2 inches.

If using very thick thawed pieces of chicken make sure to pound them to about 1 – 1 1/2 inches thickness.

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