How to Make Budget Instant Pot Teriyaki Chicken & Veggies
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Add chicken thighs, carrots, soy sauce, brown sugar, rice vinegar, water, and ginger to the Instant Pot.
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Lock lid and set to Pressure Cook on high for 12 minutes.
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Quick release pressure. Remove chicken and slice.
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Set Instant Pot to sauté; stir in cornstarch slurry and cook sauce for 2 minutes until thickened.
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Return chicken to pot, coat with sauce, and serve over rice.
Pro Tips for Perfect Budget Instant Pot Teriyaki Chicken & Veggies
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of lbs boneless, skinless chicken thighs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Budget Instant Pot Teriyaki Chicken & Veggies?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Budget Instant Pot Teriyaki Chicken & Veggies?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for lbs boneless, skinless chicken thighs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.