Name: Instant Pot® Teriyaki Chicken Breast
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Soy sauce - ½ cup; Water - ½ cup; Brown sugar - ½ cup; Rice wine vinegar - 2 tablespoons; Mirin (Japanese sweet wine) - 1 tablespoon; Sake - 1 tablespoon; Minced garlic - 1 tablespoon; Freshly cracked black pepper - 1 dash; Skinless, boneless chicken breast halves - 1 pound

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Teriyaki Chicken Breast

1. Soy sauce - ½ cup

2. Water - ½ cup

3. Brown sugar - ½ cup

4. Rice wine vinegar - 2 tablespoons

5. Mirin (Japanese sweet wine) - 1 tablespoon

6. Sake - 1 tablespoon

7. Minced garlic - 1 tablespoon

8. Freshly cracked black pepper - 1 dash

9. Skinless, boneless chicken breast halves - 1 pound

How to cook deliciously - Instant Pot® Teriyaki Chicken Breast

1. Stage

Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.

2. Stage

Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.

4. Stage

Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.