Instant Pot Shredded Teriyaki Chicken

• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

3 boneless, skinless chicken breasts

3/4 cup store-bought teriyaki sauce + 1/4 cup water OR use my homemade teriyaki sauce below instead

Optional garnish: roasted sesame seeds

1/2 cup soy sauce

1/4 cup water

2 tablespoons brown sugar

2 tablespoons mirin

2 cloves garlic, minced

1 teaspoon ginger, grated

2 tablespoons cornstarch

Wskazówki

If using homemade teriyaki sauce, add all the sauce ingredients directly into the Instant Pot. Whisk well to dissolve the cornstarch completely—the sauce will be thin but will thicken as it cooks. If using store-bought sauce, pour in 3/4 cup of teriyaki sauce and 1/2 cup of water, and stir to combine.

Place the chicken breasts into the sauce in the Instant Pot.

Seal the lid and set the pressure cooker lid valve to “sealing.” Cook on Manual mode for 10 minutes.

Once the timer goes off, let it natural release for 5 minutes, then manually release the remaining pressure (carefully flip the valve to “venting”).

Using two forks, shred the chicken. Stir to coat it in the sauce. Garnish with roasted sesame seeds if desired, and serve hot!

Wartości Odżywcze

• Wielkość Porcji: 3-4