Budget Instant Pot Teriyaki Chicken & Veggies | Budget-Friendly Instant Pot Meals

🛒 About Budget Instant Pot Teriyaki Chicken & Veggies

1 1/2 lbs boneless, skinless chicken thighs
3 large carrots, sliced
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
2 tablespoons water
1 tablespoon cornstarch (mixed with 2 tbsp water)
1 teaspoon grated ginger
Cooked rice, for serving

👨‍🍳 How to Make Budget Instant Pot Teriyaki Chicken & Veggies

Add chicken thighs, carrots, soy sauce, brown sugar, rice vinegar, water, and ginger to the Instant Pot.
Lock lid and set to Pressure Cook on high for 12 minutes.
Quick release pressure. Remove chicken and slice.
Set Instant Pot to sauté; stir in cornstarch slurry and cook sauce for 2 minutes until thickened.
Return chicken to pot, coat with sauce, and serve over rice.

Pro Tips for Perfect Budget Instant Pot Teriyaki Chicken & Veggies

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.