Instant Pot Teriyaki Chicken

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.7 cup Soy Sauce, Low Sodium
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  0.3 cup 1/3 cup water
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  3 tbsp Vinegar, Rice
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  3 tbsp Honey
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  3 tbsp Brown sugar
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  2 Garlic(6g)
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  2 tbsp Ginger, Fresh Root
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  3 tbsp Cornstarch
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  Green Onion (Scallion)
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  Sesame seeds

Instructions

1. 1Pat the chicken breasts dry with paper towels and arrange them in the Instant Pot insert.
2. 2In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, minced fresh garlic, and grated fresh ginger until the sugar dissolves completely.
3. 3Pour the teriyaki mixture over the chicken, then seal the Instant Pot and cook on high pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick-release any remaining pressure—the chicken should reach an internal temperature of 165°F.
4. 4Transfer the chicken to a cutting board and let cool 3–5 minutes, then cut or shred into bite-size pieces.
5. 5In a small bowl, whisk the cornstarch with the water to form a slurry. Set the Instant Pot to sauté mode over medium-high heat, bring the cooking liquid to a simmer, then slowly pour in the cornstarch slurry while whisking constantly for 1–2 minutes until the sauce thickens and becomes glossy with no lumps.
6. 6Add the shredded chicken back to the pot and toss to coat evenly in the sauce, cooking 1 minute over medium heat.
7. 7Divide the teriyaki chicken evenly into 4 airtight containers while hot, then allow to cool to room temperature before sealing and refrigerating.
8. 8Top each portion with fresh green onions and sesame seeds just before serving, or store the garnishes separately and add when ready to eat.