By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Why use bottled teriyaki sauce when it’s so easy to make your own with all
the “chicken goodness” in the pot from the meat thawing and cooking?
Teriyaki is usually grilled, of course. To make a successful version of teriyaki
in the pot, it’s best to cook the chicken in the aromatic sauce, then boil that
sauce down to a thick glaze to use as a coating for the meat. Think of its
final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot
as it cooks down because the sugars can start to burn.
1/2cupregular or reduced-sodium soy sauce or tamari
1/2cupfrozen chopped onionor 1 small yellow or white onion peeled and chopped
3tbsplight brown sugar
2tbspfresh gingerpeeled and minced
1tbspgarlicpeeled and minced
3lbsfrozen boneless skinless chicken thighs
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Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
Optional 1Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
Optional 2All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.
• For an 8-quart Instant Pot,you must increase all the ingredients by 50 percent.
• Garnish the chicken with minced scallions and/or sesame seeds.
• Or drizzle with toasted sesame oil.
• Serve the chicken teriyaki over sticky, cooked, short-grain white rice (such as sushi rice) or cooked and drained millet.
*Using a –20°F CHEST FREEZER?
There is no difference in cooking times.