Best 2 Pressure Cooker Teriyaki Chicken Recipes

Dive into a symphony of flavors with our delectable Pressure Cooker Teriyaki Chicken, a culinary masterpiece that blends the sweet, savory, and umami notes of Japanese cuisine. This pressure-cooked delight is not only quick and easy to make, but also packed with tender chicken coated in a luscious teriyaki glaze. Embark on a culinary adventure as we present three irresistible variations of this classic dish: the traditional Teriyaki Chicken, the tangy Orange Teriyaki Chicken, and the smoky Chipotle Teriyaki Chicken. Each recipe offers a unique twist on the classic, ensuring that every palate finds its perfect match. Get ready to tantalize your taste buds and experience the magic of teriyaki like never before!

Let's cook with our recipes!

INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER

Instant Pot Chicken and Broccoli Teriyaki Dump Dinner image

This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons sesame oil
1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
1 pound broccoli florets (about 4 cups)
One 8-ounce can sliced water chestnuts, drained
1 cup long-grain jasmine rice
2 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
3/4 cup teriyaki sauce
1 cup chicken broth
1 cup frozen shelled edamame, thawed, optional
2 tablespoons toasted sesame seeds
1/4 cup fresh cilantro leaves, for serving, optional
1 lime, cut into wedges, for serving

Steps:

Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.

INSTANT POT® TERIYAKI CHICKEN THIGHS

Instant Pot® Teriyaki Chicken Thighs image

This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!

Provided by Diana71

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken thighs
½ cup brown sugar
½ cup soy sauce
¼ cup honey
¼ cup apple cider vinegar
1 (1/2 inch) piece fresh ginger, grated
2 cloves garlic, minced
2 tablespoons cold water
1 tablespoon cornstarch

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 40.3 g, Cholesterol 71.6 mg, Fat 15.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1876 mg, Sugar 35.6 g

Tips:

For the best results, use skinless, boneless chicken thighs. They will stay moist and tender in the pressure cooker.
If you don't have a pressure cooker, you can make this recipe in a Dutch oven or slow cooker. Just adjust the cooking time accordingly.
You can use any type of vegetables you like in this recipe. Some good options include broccoli, carrots, bell peppers, and onions.
If you want a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the cooking pot after the chicken is done. Bring to a simmer and cook until thickened.
Serve teriyaki chicken with rice, noodles, or your favorite side dishes.

Conclusion:

Pressure cooker teriyaki chicken is a quick, easy, and delicious meal that's perfect for a weeknight dinner. The chicken is tender and flavorful, and the sauce is rich and tangy. Plus, it's a healthy meal that's packed with protein and vegetables.

So next time you're looking for a quick and easy meal, give pressure cooker teriyaki chicken a try. You won't be disappointed!