Instant Pot® Teriyaki Chicken Breast

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Description

Cooked from frozen chicken breast. Easy for weekday dinners where you’re short on time.

Ingredients

  • ½ cup soy sauce
  • ½ cup water
  • ½ cup brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon sake
  • 1 tablespoon minced garlic
  • 1 dash freshly cracked black pepper
  • 1 pound skinless, boneless chicken breast halves

Instructions

  1. Mix soy sauce
  2. water
  3. brown sugar
  4. rice wine vinegar
  5. mirin
  6. sake
  7. garlic
  8. and pepper in a bowl to make a sauce.
  9. Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  10. Release pressure carefully using the quick-release method according to manufacturer’s instructions
  11. about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not
  12. cook chicken for another 2 to 4 minutes.
  13. Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 4

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