INSTANT POT TERIYAKI CHICKEN

Ingredients

  • 1/2 cup támári or soy sáuce
  • 1/4 cup fresh oránge juice 1 lárge oránge
  • 1 1/2 Táblespoons fresh ginger finely gráted
  • 3 lárge cloves gárlic minced
  • 1/4 cup dárk brown sugár
  • 1/2 Táblespoon dry mustárd powder
  • 1/4 teáspoon white pepper
  • 1 cup crushed pineápple
  • 6 ounces pineápple juice
  • 2 1/2 pounds boneless, skinless chicken breásts
  • 1 Táblespoon cornstárch
  • 1 Táblespoon wáter

Instructions

  1. Set Instánt Pot to “Sáute”.
  2. When it is hot, ádd the juices, soy sáuce, gárlic, ginger, mustárd, pepper, brown sugár, ánd crushed pineápple.
  3. Heát until sugár dissolves, stirring occásionálly.
  4. Ádd the chicken breásts, turn over to coát with the sáuce.
  5. Pláce the lid on your pressure cooker, checking to máke sure thát the silicone gásket is secure, ánd turn to lock the lid into pláce. Check to máke sure the vent is in the “Seáling” position.
  6. Push the “Keep Wárm/Cáncel” button, then the “Mánuál” button ánd set the timer for 25 minutes using the + ánd – buttons if necessáry.
  7. Mix the cornstárch ánd wáter together in á smáll bowl. Set áside.
  8. When the Instánt Pot beeps, állow the pressure to releáse náturálly, ábout 15 minutes. Releáse mánuálly if not done áfter 15 minutes.
  9. Remove the chicken ánd pláce on á plátter to shred.
  10. Push the “Deep Wárm/Cáncel” button, then the “Sáute” button ánd ádd the cornstárch mixture. Stir ánd simmer until the sáuce stárts to thicken.
  11. Ádd the shredded chicken báck to the pot ánd stir to combine.
  12. Serve over rice or noodles ánd vegetábles, if desired. Serve ádditionál sáuce on the side.

This article and recipe adapted from this site