Breastfeeding Friendly Instant Pot Teriyaki Chicken
Total time50 min
Prep time10 min
Cook time30 min
4.7(10)
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup water
For the chicken
- 2 lbs boneless, skinless chicken thighs (about 8 thighs)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the slurry
- 1 tbsp cornstarch
- 1 tbsp cold water
For serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, ginger, and water until the honey is fully dissolved.
- 2
Season the chicken thighs on both sides with the kosher salt and black pepper, then arrange them in a single layer in the Instant Pot insert.
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