Chicken Teriyaki
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.
Votes: 13
Rating: 4.54
Rate this recipe!
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
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
Votes: 13
Rating: 4.54
Rate this recipe!
Instructions
  1. 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.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
  4. 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.
  5. 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.
  6. 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.

14 replies
  1. Leteishia
    Leteishia says:

    Very gentle flavors, perfect for picky eaters. I used 1/4th of the required amount of ginger, because I used powdered.

  2. Alice Engelbrink
    Alice Engelbrink says:

    This looks really good, I wonder if you could use boneless skinless breasts and chop them up or maybe tenders?

  3. DesireeGraves
    DesireeGraves says:

    Best turned out so delicious. I added a little bit of sesame oil as well and it was really good

  4. Selkcerf
    Selkcerf says:

    Easy-Easy. They ate until there was no more. Will definitely make it again!! After reading the salty review, I mixed it with white rice made with no salt and it was perfect!

  5. krorton86
    krorton86 says:

    I dont like chicken thighs so i used chicken breast instead it was good but i didnt get a thick glaze at all. I had to add the chicken back in for it to actualy thicken up. Overall tasty. I think it was heavy on the soy sause but a hit with the family.

  6. markbastings
    markbastings says:

    Sauce didn’t thicken like I would have liked even after reducing for over a half hour but it did taste pretty tasty. Think next time I might try it with thawed thighs, think the frozen thighs might have watered the sauce down a bit too much.

  7. TwinMama2004
    TwinMama2004 says:

    Easy to make and delicious.

    Our broth wasn’t the dark colour like in photo. It wasn’t as appetizing looking but wow did it make up for it in taste!

  8. miramolina
    miramolina says:

    Couldn’t get the sauce to thicken. I think I may try to add some flour or corn starch to the sauce next time. Flavour was great!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *