Name: Chicken Teriyaki
Prep time: 5 min
Cook time: 45 min
Yield: 6 people
Cuisine: Modern
Ingredients: 3/4 cup chicken broth; 1/2 cup regular or reduced-sodium soy sauce or tamari; 1/2 cup frozen chopped onion (or 1 small yellow or white onion peeled and chopped); 3 tbsp light brown sugar; 2 tbsp fresh ginger (peeled and minced ); 1 tbsp garlic (peeled and minced ); 3 lbs frozen boneless skinless chicken thighs

Chicken Teriyaki

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.

Course

Dinner, Lunch, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat, Poultry

Duration

30-60 min

Diet	Dairy Free

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Chicken Thighs

Prep Time

5 minutes

Cook Time

45 minutes

Servings

6 people

Ingredients

3/4 cup chicken broth
1/2 cup regular or reduced-sodium soy sauce or tamari
1/2 cup frozen chopped onion or 1 small yellow or white onion peeled and chopped
3 tbsp light brown sugar
2 tbsp fresh ginger peeled and minced
1 tbsp garlic peeled and minced
3 lbs frozen boneless skinless chicken thighs

Course

Dinner, Lunch, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat, Poultry

Duration

30-60 min

Diet	Dairy Free

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Chicken Thighs

Prep Time

5 minutes

Cook Time

45 minutes

Servings

6 people

Ingredients

3/4 cup chicken broth
1/2 cup regular or reduced-sodium soy sauce or tamari
1/2 cup frozen chopped onion or 1 small yellow or white onion peeled and chopped
3 tbsp light brown sugar
2 tbsp fresh ginger peeled and minced
1 tbsp garlic peeled and minced
3 lbs frozen boneless skinless chicken thighs

Instructions

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 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
Optional 2 All 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.

Recipe Notes

Beyond
• 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.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.