Turkey Teriyaki

Ingredients

1.5–2 lbs thick Turkey tenderloin log (fresh/thawed preferred)

• ⅔ cup low-sodium soy sauce (or coconut aminos for gluten-free)

• ⅓–½ cup honey or brown sugar (adjust for sweetness)

• ¼ cup rice vinegar or apple cider vinegar

• 3–4 garlic cloves, minced

• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

• 2 tbsp water or chicken broth (for the pot)

• 1 tbsp sesame oil (optional, for flavor)

• 2–3 tsp cornstarch + 2 tbsp cold water (for thickening)

• Optional add-ins: ½ tsp red pepper flakes, green onions/sesame seeds for garnish

Directions

1. Make the sauce: In a bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, and sesame oil (if using). Taste and adjust sweetness/spice.

2. Prep the turkey: Pat the thick tenderloin dry. Season lightly with salt and pepper. If it’s over ~2 inches thick in the widest part, you can butterfly it open or cut it crosswise into 2–3 large pieces for more even cooking (recommended for best results).

3. Add to Instant Pot: Pour 2-3 tbsp water or broth into the bottom of the pot (to prevent burning and help with pressure). Place the chicken in the pot. Pour the teriyaki sauce over the top, turning the chicken to coat.

4. Pressure cook (adjusted for thickness):

• Fresh/thawed thick tenderloin: High Pressure for 18–22 minutes (start with 18–20 and check internal temp).

• Frozen: Add 5–10 minutes (25–30 total).

• Natural Pressure Release for 8–10 minutes, then quick release. Target internal temperature: 165°F (74°C) in the thickest part.

5. Check and finish: Remove turkey to a plate (it should reach 165°F/74°C internally). Turn on Sauté mode. Mix cornstarch with cold water into a slurry and stir into the sauce. Simmer 1–3 minutes until thickened and glossy. Slice or shred the turkey, then return it to the pot and toss in the sauce. Turn off heat.

6. Serve: Garnish with sliced green onions and sesame seeds. Pair with rice, steamed broccoli, stir-fried veggies, or in bowls.