Craving a quick and delicious meal that’s both savory and satisfying? This Easy Instant Pot Teriyaki Chicken with Frozen Veggies recipe is just what you need. It’s a simple, one-pot dish that combines tender chicken with vibrant veggies, all coated in a flavorful teriyaki sauce.
Perfect for busy weeknights, it promises a delightful dinner with minimal effort. Let’s get cooking!
Steps
- In a mixing bowl or large measuring cup, blend together the soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
- Lay the chicken thighs at the bottom of the pressure cooker insert, pouring some sauce between the layers and the remainder over the top.
- Secure the Instant Pot lid, set it to HIGH pressure for 10 minutes, and allow the pressure to build. Once finished, let the pressure release naturally for 5 minutes, then carefully release the remaining pressure.
- Open the lid, transfer the chicken thighs to a plate, and switch the Instant Pot to the SAUTE setting.
- In a small bowl, mix the cornstarch with water until dissolved. Once the sauce in the pot begins to boil, pour in the cornstarch mixture while whisking to thicken the sauce.
- Allow the sauce to simmer for a minute or two, stirring occasionally, until it thickens, then cancel the SAUTE function.
- Add the chicken back into the sauce, and serve the chicken thighs with the sauce over rice, or shred them into the sauce for sandwiches.
Ingredients
- Low-sodium soy sauce or Tamari (use gluten-free if needed)
- Honey
- Rice vinegar, plain and unseasoned
- Fresh garlic, minced
- Fresh ginger, grated
- Crushed red pepper flakes (optional)
- Boneless, skinless chicken thighs
- Cornstarch
- Cold water
Nutritional Values
Calories: 457kcal | Carbohydrates: 29g | Protein: 55g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 269mg | Sodium: 897mg | Potassium: 768mg | Sugar: 21g | Vitamin A: 140IU | Vitamin C: 0.9mg | Calcium: 34mg | Iron: 2.8mg
FAQ
- Can I Cook Frozen Chicken in the Instant Pot?
- Yes, you can cook frozen chicken directly in the Instant Pot. Just increase the cooking time to 13 minutes on HIGH pressure, and let the pressure release naturally for 10 minutes. Ensure the chicken reaches an internal temperature of 165°F.
- Can I Substitute Chicken Breasts for Thighs?
- Absolutely, you can use boneless, skinless chicken breasts instead of thighs. Cook them on HIGH pressure for 10 minutes and follow with a natural pressure release for another 10 minutes.
- What If I Prefer Bone-In, Skin-On Chicken?
- If you’re using bone-in, skin-on chicken thighs, it’s best to crisp the skin first by browning the thighs in the Instant Pot on SAUTE mode for 1-2 minutes per side. Remember to deglaze the pot afterward to prevent a burn warning.
- What Instant Pot Model Is Recommended for This Recipe?
- The 6-quart Instant Pot Duo 9-in-1 is a great choice for this recipe. It’s versatile, offering various cooking methods like pressure cooking and slow cooking. Alternatively, the Cosori Multicooker is a more budget-friendly option.
- How Can I Make This Recipe in a Slow Cooker?
- To prepare this dish in a slow cooker, place the chicken in the cooker, whisk the sauce ingredients together, and pour over the chicken. Cover and cook on LOW for 6 hours. Once done, thicken the sauce on the stove with cornstarch before serving.
Tips
- When using fresh ginger, peel it with a spoon instead of a knife for easier handling. Store leftover ginger in the freezer to keep it fresh for future use. You can grate the frozen ginger directly when needed.
- If you’re opting for bone-in, skin-on chicken thighs, consider browning them in the Instant Pot using the SAUTE function before cooking. This will help crisp up the skin. Make sure to scrape off the dark bits at the bottom of the pot to avoid a burn warning.
- You can cook frozen chicken thighs directly in the Instant Pot by adjusting the cooking time. Cook on HIGH for 13 minutes, then allow the pressure to release naturally for 10 minutes to ensure the chicken reaches a safe internal temperature.
- To thicken the teriyaki sauce, create a cornstarch slurry by mixing cornstarch with cold water, then add it to the bubbling sauce while whisking briskly. This will help achieve a thick, glossy finish.
Equipment
- Instant Pot – A 6-quart Instant Pot Duo 9-in-1 or a similar pressure cooker.
- Additional Inner Pot – Optional but helpful if you want to batch cook without cleaning in between.
- Measuring Cup – A large measuring cup for mixing the sauce ingredients.
- Grater – For grating fresh ginger.
- Whisk – For mixing the sauce and slurry.
- Freezer-Safe Bags – For storing leftover ginger.
