How to Make Soy Chicken Breast Instant Pot

Instant Pot&Reg; Teriyaki Chicken Breast

Cooking chicken breast in the instant pot is an essential recipe that is perfect for beginners and novices alike.

Recipe Summary Instant Pot&Reg; Teriyaki Chicken Breast

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

Ingredients | Soy Chicken Breast Instant Pot

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

Directions

Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.

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.

Release pressure carefully using the quick-release method according to manufacturer's instructions, 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, cook chicken for another 2 to 4 minutes.

Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

For a thicker sauce, cook for a few minutes using the Saute function.

Info | Soy Chicken Breast Instant Pot

prep: 5 mins cook: 25 mins additional: 5 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Instant Pot&Reg; Teriyaki Chicken Breast

Main Dish Recipes, Chicken, Chicken Teriyaki Recipes,