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Lasagna
Chicken Teriyaki
| By : |
This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
|
Ingredients
- 1/4 cup canola oil
- 2-3 lbs boneless skinless chicken thighs with fat trimmed
- 1 cup teriyaki sauce I prefer Mr. Yoshidas
- 1/2 cup barbecue sauce I used Sweet Baby Ray’s Original
- 2 tsp liquid smoke mesquite
- 1/2 cup crushed pineapple
- 1/4 cup Water
Ingredients
|
Instructions
- Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
- Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
- Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.
Matt Pelton grew up in central Utah, where he found his love for cooking in the outdoors. He learned to cook outdoors in a Dutch oven at the age of 8 years old and has done it ever since. Matt lived in Boston for a couple of years where he expanded his cooking abilities, learning to cook foods from all different cultures around the world. During this time, he gained an appreciation for food and culture and the ability of food to connect people. In 2012 and 2013, Matt won two world championships from The International Dutch Oven Society. He has also won many awards for his BBQ cooking within the KCBS pro division, especially in the brisket category. Matt has twice competed in the invitational World Food Championships aired on TV, where he placed 3rd and 11th, respectively. Matt has appeared on TV numerous times for cooking; most recently, he was featured on the Travel Channel’s “BBQ Crawl season 3”. Matt has also worked as a chef at Deer Valley ski resorts in Utah, often working with the other chefs there on proteins. Matt has three children, Megan, Tristan, and Braxton and resides in Salt Lake City, Utah. He has published a number of cookbooks, including Cooking Under Pressure: Delicious Dutch Oven Recipes Adapted for Your Instant Pot®, Cast Iron Gourmet, and Up in Smoke: A Complete Guide to Cooking with Smoke.
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I used this recipe for my very first Instant Pot meal, it was perfect and so easy to make.
About how long does it take to get the oil hot, or to brown the chicken?
My first dinner with my pot. Super easy and taste good. I used Jasmin rice with it.
Delicious. Quick and easy. Used frozen chicken breasts.
Whole family loved this one.
This was very easy to make and really good.
This was such an awesome recipe ! We served the chicken with japanese rice, baby romaine, drizzle of japanese mayo and a dash of japanese chilli …. sooooooo good !!!
Kids loved it!!!
Delicious! Even the kids ate it!
Insta Pot switched from meat/stew program to “burn” after being on about 8 minutes. Took off lid and stirred seeing no food burn indicated. Decided to select pressure cook instead. Same “burn” indicator happened. At the momeNt, I have it on slow cook.
Needs something. Good but a little bland. Maybe peanuts and a few veggies like water chestnuts or snow peas maybe lomein instead of rice.
I accidentally used 1/2 cup of wster instead of 1/4. It was still very flavorful! Loved this dish.
Not wow about it. The temp was way too long. Chicken turned into pulled chicken.
I used 2 lbs. of breast cutlets and only 18 minutes in the pressure cooker, instead of the 25 suggested. And the liquid smoke is too overpowering for us so I used just one tbsp. With those changes, the result was perfect.
Not a good recipe. Cook time is too long. And the liquid smoke and BBQ sauce reccomended was horrible.
Not off to good imperssion of this Instant pot App. Had to throw it out and run to get take out…
This recipe was ok , chicken was very tender and the sauce was nice serve over basmati rice and a stir fry veggies on the side. Wasn’t a recipe that wowed me or my family . Good for a change.
25 minutes was too long. So was 20. Next ill try 15.. but it tastes great.
When I made this I added fresh ginger, garlic, sciracha, some green onion, carrots and celery. Since there were some comments that the time was too long I thought that by adding some veggies that would help.
But I would say the meat was cooked to death! Overall the flavor was good. I would definitely recommend a shorter cooking time.
I used 3 medium sized chicken breasts instead; browned them 5min each side. I forgot to add the water. Oops. It came out just fine; the water would have thinned out the sauce too much for me. Next time I’ll quarter a small onion and saute while browning the chicken. My mom is finniky, she ate the whole breast.
Forgot to mention. No liquid smoke and only 15min cook time for the 3 breasts.
This is a good recipe and eady to prepare.
Used 8oz can of crushed pineapple, no 1/4 water and chicken thighs cut into large chunks PC on Poultry for 8 min was awesome. Sauté sauce with arrow root to thicken it up which made it better over rice.
This was very easy. Left out liquid smoke. Served liquid over chicken and rice both. Will definitely make again. Used 3 large breasts. Sauteed in skillet first. Meat stew button 25 min. Fell apart but not dry. Very easy.
I may try to thicken sauce at the end next time
Not bad but I wish the sauce was thicker. How do I thicken the sauce?
Want to use chicken cutlets. What would be the cooking instructions?
15 minutes was the perfect time! Threw in some vegetables too! Family favourite! Used apple butter bbq sauce and no smoke mesquite!
Edible but didn’t taste like teriyaki. Bbq sauce and liquid smoke do not belong in teriyaki. I won’t be making this again.
Pretty great dish, except I had too much liquid when it was done. I’ll definitely make this again, but adjusting the liquids a bit to make it thicker.
All my instant pot peeps I think i solved this recipe a bit depending on your tastebuds. I passed on the bbq sauce and added a cup and 1/2 of la choys teriyaki sauce. Instead of the smoke i added the same amount of low sodium soy sauce and instead of pineapple i added fresh ginger and garlic about 3 cloves garlic and 2 Tbsp of ginger. I didnt add water and i added frozen broccoli, fresh carrotts and half an onion. I just sauted it all together until chicken was cooked. It was yummy!!!!!
Is there a way to cook the rice with it
My first instapot recipe. Very good!
Im not reviewing. Im askig if pineappe can should be drained before adding?
I somehow got lucky in the end but during the cooking process i got 2 burn alerts! Wth did i do wrong? Does anyone reply to these posts?
So good
Hi JennyDonnellon,
The recipe doesn’t mention draining so I would add it.
As a Japanese, I have to say this is not authentic Teriyaki….
Hi Jenny,
It could have been due to not fully deglazing the inner pot after sauteeing or too much water boiled off before pressure cooking. .
Being a guy i dont claim to be a cooking guru, but i think i might saute in a frying pan instead of IP, and maybe use puneapple tidbits instead of crushed pineapple?
So tender and delicious. Easy.
Not my favorite, but will make again. Chicken was so tender it shreded when we tried to cut it so we just shredded it, tossed it in the sauce (which was way too thin) and served over rice. Kids loved it.
I used Very Very Teriyaki because I couldn’t find Mr. Yoshidas, it came out awesome. I also add 1tbsp of cornstarch or tapioca starch whisked into the sauce while it simmers (I found the sauce too runny otherwise). Family loves this!
I used four chicken breasts still frozen.
Browned the outside.
Followed the recipe to the T except no pineapple.
Turned out extremely well! So good on white rice!
Made this last night. It was delicious!
Used chicken breasts, cut out the water, didn’t have liquid smoke, and strained the pineapple.
Came out so tender, I didnt need a knife! Served over rice. Was so flavorful!
Will definitely make again!
Easy and simple. Great flavor!
It was yummy but I got two “burn” Indicators. I’m not quite sure what I did wrong, I followed the directions all the way. It was good, however probably won’t make it again
Hello,
I browned the chicken breasts in a skillet because every time I saute in the IP I get the BURN indicator. I cut up an orange & thre it in with the BBQ sauce & terriyaki sauce. No need to add water as the sauce is thin. Orange Terriyaki Chicken over white rice is excellent but white rice has a ton of carbs. Substitute Quinoa or Brown Rice. Also excellent with mashed potatoes & fried vegetables.
Hi David,
Was there anything actually burnt before seeing the burn error? Ensure to only add oil and food to sear when the screen reads “hot.”
It may also be best to submit a ticket to our customer support to troubleshoot.
Amazing. Followed it with all ingredients but added 2 Tbs of corn starch to thicking up sauce fast when set on sear.
We omitted the smoke liquid and the pineapple, entered it into My Fitness Pal and it came to a whopping 823 calories per serving:( Quick but not healthy as it has 30 grams of fat!
Recipe was easy and chicken was juicy but just tasted store bought and full of sugar. Kids weren’t a fan.
It”s amazing how people take a recipes and change it all around and the write a comment. If you’re that good of a cook, why are you looking for recipes.
I made this with chicken breast and left out the liquid smoke and drained the pineapple. Served over stir fried rice and my picky eating sons couldn’t get enough.
I sauteed the chicken and sauce in a pan first. When i finished cooking it in the IP i got a couple burn indications and then it just turned off after about 5 min. My chicken was not even close to burned when i put it in. When i took it out of the IP some of the pieces were burned. Im wondering if its because of the sugar from the bbq sauce. I knew the chicken wasnt fully cooked so i just finished it in the oven. Flavor was good but cooking in the IP didnt seem to work.
Question on the recipe: never browned chicken before in IP. Once the IP turned hot, I added the oil then chicken. However, it seemed knly after about 30 seconds that the oil was splashing too rapidly to adjust the chicken in a deep pot. Any recommendations or suggestions for how to brown the chicken? Instructions didn’t cover it well. Overall, it turned out fine. I just wasnt confident how long I needed to brown the chicken. First time using the IP.
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