Instant Pot Chicken Teriyaki

Step 1

Add the oil and butter to the pot and hit Sauté and Adjust so it’s on the More or High setting and allow it to heat up for 3 or so minutes.

Step 2

Once the oil’s heated and the butter’s melted, add the chicken and sauté for 2 minutes until pinkish-white in color (it should NOT be fully cooked in this stage). Then, add in the garlic and ginger and sauté for 1 minute longer.

Step 3

Lastly, add in the broth, vinegar, soy sauce and light brown sugar and stir well. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual and cook for 4 minutes at high pressure. Quick release when done.

Step 4

When the lid comes off, stir in the hoisin sauce and honey until well combined.

Step 5

Finally, hit Keep Warm/Cancel and then hit Sauté and adjust so it’s on the More or High setting. Once it begins to bubble, stir in the cornstarch slurry, allow to bubble for 30 seconds while stirring and then turn the pot off and the sauce will have thickened up perfectly. Stir in the Gravy Master or Kitchen Bouquet (if using) along with the scallions.

Step 6

Place in a serving bowl, top with sesame seeds and additional scallions, if desired, and serve over my white rice or brown rice!