Teriyaki Chicken


  • 2 pieces chicken, used breasts
  • ½ cup (120 ml) soy sauce
  • ¼ cup (20 g) ginger, peeled and sliced
  • 1 clove garlic, peeled and sliced
  • ¼ cup (60 ml) cold water
  • ⅓ cup (70 g) light brown sugar
  • 4 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp apple cider vinegar or white wine vinegar
  • 1 ½ tbsp corn starch dissolved in 2 tbsp water
  • toasted sesame seeds
  • Green part of a green onion, cut in thin rings
  • Place the inner pot inside the Instant Pot. Add the chicken, soy sauce, ginger, garlic, water, light brown sugar, and vinegar.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Remove the chicken and shred with a fork.
  • Pres Saute and add the dissolved corn starch. Stir constantly until thickened.
  • Strain the teriyaki sauce. Mix with the shredded chicken and toasted sesame seeds.
  • Serve with chopped green onion and rice or other side dish.
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