nstant pot® teriyaki chicken breast

nstant pot® teriyaki chicken breast
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon sake
  • 1 tablespoon minced garlic
  • 1 dash freshly cracked black pepper
  • 1 pound skinless, boneless chicken breast halves


  1. Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
  2. Place chicken in an electric pressure cooker (such as Instant Pot(R)). 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. 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. Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

07/23/2019
nstant pot® teriyaki chicken breast, recipe PT15M PT1H 5 455 calories

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