Pressure Cooker Teriyaki Chicken: A Quick & Delicious Weeknight Meal

Are you looking for a fast, easy, and flavorful weeknight dinner? Look no further than this Pressure Cooker Teriyaki Chicken recipe! This recipe utilizes the magic of the pressure cooker (like an Instant Pot) to create incredibly tender and juicy chicken coated in a rich and savory homemade teriyaki sauce, all in under 30 minutes. Say goodbye to long cooking times and hello to a delicious and satisfying meal that the whole family will love. This article will guide you through the process step-by-step, offering tips and variations to make this recipe your own.

Why Use a Pressure Cooker for Teriyaki Chicken?

The pressure cooker is a game-changer when it comes to cooking chicken. Here’s why:

* **Speed:** Pressure cooking significantly reduces cooking time compared to traditional methods. The chicken cooks much faster, making it perfect for busy weeknights.
* **Tenderness:** The high pressure environment helps to tenderize the chicken, resulting in incredibly juicy and succulent meat. Even chicken thighs, which can sometimes be tough, become melt-in-your-mouth delicious.
* **Flavor Infusion:** The pressure cooker helps to infuse the chicken with the teriyaki sauce, creating a more flavorful and aromatic dish.
* **One-Pot Meal (Almost):** While you’ll likely want to serve this with rice and veggies, the chicken and sauce cook together in the same pot, minimizing cleanup.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Chicken:** 2 pounds boneless, skinless chicken thighs (can substitute with chicken breasts, but thighs are more forgiving in the pressure cooker and retain more moisture).
* **Soy Sauce:** 1/2 cup (use low-sodium to control the salt content).
* **Mirin:** 1/4 cup (Japanese sweet rice wine – adds sweetness and depth of flavor. If you don’t have mirin, you can substitute with 1 tablespoon of sugar mixed with 3 tablespoons of dry sherry or rice vinegar).
* **Sake (optional):** 2 tablespoons (Adds more depth and nuance to the Teriyaki sauce. If not available, simply omit this ingredient).
* **Brown Sugar:** 2 tablespoons (packed – provides sweetness and helps to thicken the sauce).
* **Honey:** 1 tablespoon (adds a touch of sweetness and helps the sauce to glaze).
* **Garlic:** 2 cloves, minced (freshly minced garlic is best for optimal flavor).
* **Ginger:** 1 teaspoon, grated (freshly grated ginger is preferred, but you can use 1/2 teaspoon of ground ginger if needed).
* **Sesame Oil:** 1 teaspoon (adds a nutty aroma and flavor).
* **Cornstarch:** 1 tablespoon (mixed with 2 tablespoons of cold water – used to thicken the sauce).
* **Green Onions:** 2, thinly sliced (for garnish).
* **Sesame Seeds:** 1 teaspoon (for garnish).
* **Cooked Rice:** For serving.
* **Steamed Vegetables:** Broccoli, green beans, or your favorite vegetables (for serving).

Equipment You’ll Need

* **Pressure Cooker:** Instant Pot or any electric pressure cooker.
* **Measuring Cups and Spoons**
* **Small Bowl:** For mixing the cornstarch slurry.
* **Whisk:** For mixing the sauce.
* **Cutting Board and Knife**

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to make delicious Pressure Cooker Teriyaki Chicken:

**Step 1: Prepare the Chicken**

* Cut the chicken thighs into 1-inch pieces. This helps them cook evenly and absorb the sauce better. If using chicken breasts, cut them into similar-sized pieces.

**Step 2: Make the Teriyaki Sauce**

* In a medium bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, honey, minced garlic, grated ginger, and sesame oil until well combined. This is your teriyaki sauce base.

**Step 3: Combine Chicken and Sauce**

* Place the cut chicken pieces into the pressure cooker pot. Pour the teriyaki sauce over the chicken, ensuring that all the pieces are coated evenly.

**Step 4: Pressure Cook**

* Secure the pressure cooker lid, ensuring that the valve is set to the sealing position.
* Cook on high pressure for 8 minutes. If using chicken breasts, reduce the cooking time to 6 minutes to prevent them from drying out.
* After the cooking time is up, allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure manually using the quick release valve (follow your pressure cooker’s instructions).

**Step 5: Thicken the Sauce**

* Carefully open the pressure cooker lid. Switch the pressure cooker to the sauté setting.
* In a small bowl, whisk together the cornstarch and cold water to create a slurry.
* Pour the cornstarch slurry into the pressure cooker pot. Stir constantly while the sauce thickens, which should take about 2-3 minutes. The sauce should become glossy and coat the chicken nicely.

**Step 6: Serve**

* Serve the Pressure Cooker Teriyaki Chicken hot over cooked rice.
* Garnish with sliced green onions and sesame seeds.
* Serve with steamed vegetables like broccoli or green beans for a complete and balanced meal.

Tips and Variations

Here are some tips and variations to customize this recipe to your liking:

* **Adjust the Sweetness:** If you prefer a less sweet teriyaki sauce, reduce the amount of brown sugar and honey. You can also add a pinch of red pepper flakes for a touch of heat.
* **Add Vegetables:** For a one-pot meal, add vegetables like chopped bell peppers, onions, or mushrooms to the pressure cooker along with the chicken and sauce. Be mindful of the cooking time for the vegetables to avoid overcooking.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for a spicy kick.
* **Use Different Protein:** This recipe also works well with pork tenderloin or tofu. Adjust the cooking time accordingly.
* **Make it Gluten-Free:** Use tamari instead of soy sauce to make this recipe gluten-free.
* **Meal Prep Friendly:** This recipe is perfect for meal prepping. Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
* **Double the Recipe:** Easily double the recipe if you’re cooking for a larger crowd. Just make sure not to overfill the pressure cooker (follow your pressure cooker’s instructions for maximum capacity).
* **Broil for extra caramelization:** After the sauce has thickened, you can transfer the chicken to a baking sheet and broil it for a minute or two for extra caramelization. Watch it closely to prevent burning.
* **Ginger Garlic Paste:** For ease of use, use a pre-made ginger garlic paste instead of grating and mincing fresh ginger and garlic.
* **Pineapple:** Adding chunks of pineapple to the teriyaki sauce provides a unique sweetness and tang.

Serving Suggestions

This Pressure Cooker Teriyaki Chicken is incredibly versatile and pairs well with a variety of sides:

* **Rice:** Steamed white rice, brown rice, or jasmine rice are all excellent choices.
* **Noodles:** Serve over soba noodles or udon noodles for a Japanese-inspired meal.
* **Vegetables:** Steamed broccoli, green beans, bok choy, or stir-fried vegetables are all great options.
* **Salad:** A simple green salad or a cucumber salad can provide a refreshing contrast to the rich teriyaki sauce.
* **Edamame:** Serve with steamed edamame for a healthy and flavorful side.
* **Spring Rolls:** A side of fresh spring rolls add a light and crispy element to the meal.

Troubleshooting

* **Chicken is Dry:** If the chicken is dry, it may have been overcooked. Reduce the cooking time in the future. Also, ensure that there is enough liquid in the pressure cooker to prevent the chicken from drying out.
* **Sauce is Too Thin:** If the sauce is too thin after pressure cooking, make sure the cornstarch slurry is properly mixed and that you’re stirring it constantly while it thickens on the sauté setting. You can also add a little more cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) if needed.
* **Sauce is Too Thick:** If the sauce is too thick, add a little water or chicken broth to thin it out.
* **Pressure Cooker Not Coming to Pressure:** Ensure that the lid is properly sealed and that the valve is set to the sealing position. Check the sealing ring to make sure it’s clean and properly installed. Insufficient liquid inside the pot might also prevent it from reaching pressure.
* **Burn Notice:** The “Burn” notice often means that food is stuck to the bottom of the pot. Stop the cooking process, manually release pressure, and carefully remove the food from the pot. Clean the pot thoroughly before resuming cooking. Ensure there is enough liquid in the pot, and consider using the “Pot-in-Pot” (PIP) method.

Nutritional Information (Approximate)

(Per serving, estimates will vary based on specific ingredients and portion sizes)

* Calories: 350-400
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 20-25g

Conclusion

This Pressure Cooker Teriyaki Chicken recipe is a weeknight winner! It’s quick, easy, delicious, and customizable. The pressure cooker makes the chicken incredibly tender and flavorful, and the homemade teriyaki sauce is simply irresistible. So, ditch the takeout and give this recipe a try. You won’t be disappointed!

Enjoy your delicious and stress-free meal!

Frequently Asked Questions (FAQ)

* **Can I use frozen chicken?**
While it’s best to use fresh or thawed chicken for optimal results, you can cook frozen chicken in the pressure cooker. Add a few minutes to the cooking time (about 5-7 minutes) to ensure it’s cooked through.
* **Can I use chicken breast instead of chicken thighs?**
Yes, you can use chicken breast. However, chicken thighs are more forgiving in the pressure cooker and retain more moisture. Reduce the cooking time to 6 minutes to prevent the chicken breast from drying out. Make sure to cut the chicken breasts into similar sizes for even cooking.
* **Can I make this ahead of time?**
Yes, this recipe is perfect for meal prepping. Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
* **What is mirin and can I substitute it?**
Mirin is a Japanese sweet rice wine that adds sweetness and depth of flavor to the teriyaki sauce. If you don’t have mirin, you can substitute with 1 tablespoon of sugar mixed with 3 tablespoons of dry sherry or rice vinegar.
* **How do I prevent the burn notice on my Instant Pot?**
To prevent the burn notice, ensure there is enough liquid in the pressure cooker pot. Also, avoid adding thickeners like cornstarch before pressure cooking. Thicken the sauce after pressure cooking on the sauté setting. Deglaze the bottom of the pot after browning any ingredients before pressure cooking. Some models of Instant Pot are more sensitive to the burn notice; using the “Pot-in-Pot” (PIP) method can also help.
* **Can I add other vegetables to the recipe?**
Yes, you can add vegetables like chopped bell peppers, onions, or mushrooms to the pressure cooker along with the chicken and sauce. Be mindful of the cooking time for the vegetables to avoid overcooking. Add vegetables that require longer cooking times at the beginning, and those that cook quickly towards the end.
* **Is this recipe spicy?**
This recipe is not spicy by default. However, you can add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for a spicy kick.
* **How do I store leftovers?**
Store leftover Pressure Cooker Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
* **Can I freeze this recipe?**
Yes, you can freeze this recipe. Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* **What kind of rice is best to serve with this dish?**
Steamed white rice, brown rice, or jasmine rice are all excellent choices to serve with Pressure Cooker Teriyaki Chicken. The choice depends on your personal preference.
* **How to adjust recipe for bigger pressure cooker:**
The recipe can be scaled to fit a larger pressure cooker by increasing the amount of ingredients proportionately. Be sure not to exceed the maximum fill line of your pressure cooker. The cooking time usually remains the same unless a significantly larger amount of ingredients is added. Always ensure the meat is cooked to a safe internal temperature.