Almost Instant (Pot) Chicken Teriyaki with Broccoli and Rice
Ingredients
For the teriyaki sauce
- 1 tablespoon(s) minced garlic
- 1 tablespoon(s) minced ginger
- 1 tablespoon(s) sesame oil
- 1/4 cup(s) honey or agave syrup
- 1/4 cup(s) rice vinegar
- 2 tablespoons tamari
- 2 scallions, sliced
- Asian chili or Sriracha sauce, to taste
- Sesame seeds (optional)
For the chicken
- 2 tablespoons peanut oil
- 2 chicken breasts, defrosted or semi-thawed, sliced lengthwise, 6–8 pieces each
- Salt, pepper and paprika, to taste
- 1 cup(s) teriyaki sauce
- 2 cups broccoli, cut into large florets
- 1 cup(s) white rice
- 1 cup(s) water
Instructions
- Whisk together all the ingredients for the teriyaki sauce (adding water, if necessary to bring it to a full cup of liquid) and set aside.
- Set the sauté button on the Instant Pot to high. When the LED light says “HOT,” swirl in the oil and add the chicken.
- Season the chicken with salt, pepper and paprika. Do not cover. Stir occasionally. (It will only take approximately 5 minutes to brown—or a few minutes more depending on the level of thaw and the amount of moisture in the chicken.)
- Once the chicken is browned, add the sauce, broccoli, rice and water to the pot, cover it and set it to “Manual-High Pressure” for 6 minutes cook time.
- When it’s finished cooking, set the steam valve to vent for quick-release.