Description
A quick and easy Instant Pot Teriyaki Chicken recipe served over rice, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup teriyaki sauce
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- 2 cups cooked rice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Place chicken in the Instant Pot and pour teriyaki sauce over it.
- Seal the lid and set to high pressure for 10 minutes.
- Once done, quickly release the pressure and add broccoli.
- Cook on sauté for 2-3 minutes until broccoli is tender.
- Remove the chicken, shred it, and return to the pot.
- Mix cornstarch and water, add it to the pot, and cook on sauté until the sauce thickens.
- Serve the chicken and broccoli over rice, garnished with green onions and sesame seeds.
Notes
- For a gluten-free version, use gluten-free teriyaki sauce.
- Feel free to add other vegetables like bell peppers or snap peas.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 grams
- Sodium: 800 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 mg