INSTANT POT HONEY TERIYAKI CHICKEN

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

This awesome dish will surely make your day extra special! You have got to give this one a try, I’m telling you! Feel free to add more ingredients if you wish. Serve this dish over rice and you have yourself a meal to remember! Have a wonderful day, friends. Enjoy!

Ingredients:

4 boneless skinless chicken breasts – (or 6 chicken thighs, see note 1

1 c soy sauce – (I use low sodium)

½ c water

⅔ c honey

2 tsp minced garlic

½ c rice vinegar

½ tsp ground ginger

¼-½ tsp crushed red pepper flakes – use ½ tsp for a more noticeable touch of heat

3 tbsp corn starch + 3 tbsp cold water

2 tsp sesame seeds

diced green onions – for topping

steamed white rice or fried rice – for serving

Directions:

In a pressure cooker, add the chicken.

In a mixing bowl, add the soy sauce, water, garlic, honey, ground ginger, rice vinegar, and crushed red pepper flakes. Stir until well mixed.

Pour the mixture on top of the chicken.

Cover and seal the pressure cooker and press the “Pressure Cook” button. Cook for about 20 minutes.

Remove the chicken from the pot and use two forks to shred them into small pieces.

Do a natural release, then discard any fat that surfaces on top.

Press the “Soup” button and allow it to boil.

In a mixing bowl, add cornstarch and water. Stir until well mixed.

Pour the dissolved cornstarch into the sauce and whisk until well blended and thick.

Add the sesame seeds and stir until well mixed.

Turn the pressure cooker off and put the shredded chicken back to the pressure cooker and stir until well combined.

Sprinkle chopped green onions on top.

Serve over rice and enjoy!

Nutrition Facts:

Calories: 350kcal | Carbohydrates: 51g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72 mg | Sodium: 3378 mg | Potassium: 588 mg | Fiber: 1 g | Sugar: 47 g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg