Asian Food Instant Pot Recipes
Craving takeout? Make quick and easy Asian Food Instant Pot Recipes for a delicious weeknight dinner. Discover your new favorite meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 0.5 cup low sodium soy sauce
- 0.25 cup brown sugar packed
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 0.5 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp cold water for cornstarch slurry
- 1 tsp sesame oil
- sesame seeds for garnish (optional)
- chopped green onions for garnish (optional)
Instructions
- In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and chicken broth until well combined.
- Add the chicken thighs to the Instant Pot. Pour the prepared sauce mixture over the chicken, stirring gently to ensure all pieces are coated.
- Close the Instant Pot lid and set the steam release valve to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 8 minutes on high pressure.
- Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully turn the steam release valve to the 'Venting' position for a Quick Release (QR) of any remaining pressure.
- Carefully remove the cooked chicken from the Instant Pot and set it aside on a plate. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
- Select the 'Sauté' function on the Instant Pot. Once the liquid in the pot begins to simmer, gradually whisk in the cornstarch slurry. Stir continuously for 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Turn off the 'Sauté' function. Stir in the sesame oil. Return the cooked chicken to the pot and toss to coat evenly with the thickened teriyaki sauce.
- Serve the Instant Pot Teriyaki Chicken hot over steamed rice, garnished with sesame seeds and chopped green onions, if desired.
Notes
For spicier chicken, add a pinch of red pepper flakes with the sauce ingredients. This dish pairs wonderfully with steamed broccoli or a side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
