Instant Pot Teriyaki Chicken with Vegetables

This recipe packs all the teriyaki flavor into a quick and easy Instant Pot meal, ready in under 30 minutes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine the chicken, soy sauce, mirin, brown sugar, ginger, and garlic. Mix well and let marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.

Step 2

In a small bowl, whisk together the cornstarch and water until smooth. Set aside.

Step 3

Add the chicken and marinade to the Instant Pot. Pour in enough water to cover the bottom of the pot (about 1/2 cup).

Step 4

Close the lid and pressure cook on High for 12 minutes.

Step 5

While the chicken cooks, prepare your vegetables.

Step 6

When the pressure cook cycle is complete, quick release the pressure.

Step 7

Stir in the cornstarch slurry and bring the sauce to a simmer. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.

Step 8

Add the bell pepper, broccoli, and zucchini to the Instant Pot. Stir gently to combine.

Step 9

Close the lid and pressure cook on High for 1 minute (optional, you can skip this step if you prefer slightly firmer vegetables).

Step 10

Quick release the pressure and serve immediately over rice or noodles (optional).

Step 11

Garnish with chopped green onions, if desired.