I’m thinking about making this recipe, but just want to know if the nutrition information includes rice or not. I track my macros so just want to be prepared!
I would say this is a decent meal. I’ve tried others and they work just as well but tried this one specifically due to it primarily calling for the use of chicken breasts as they are cheaper than chicken thighs. Going forward I will go back to using thighs as they are more tender and have more fat vs. breast meat. Just gives better flavor in my books.
Hi Dottie! Yes you can. There is a section right above the recipe card called “Using Frozen Chicken in the Instant Pot” and helps explain how to cook it. Hope this helps!
This was really wonderful. I see now why low sodium soy was recommended. I used Braggs Aminos because I have celiac and BOY was the sauce salty. I made some pineapple fried rice to go with this chicken and it was a fabulous meal. I used breasts and cut them in half into cutlets because they were so thick. After taking them out of the intant pot I sautéd them for a few minutes on each side in a bit of oil before adding them back into the sauce. Will make this again if I can find low sodium GF soy sauce.
This recipe is now one of my favorites! Easy, quick to fix, healthy, and everyone in my family loves it! Put leftovers on Hawaiian rolls for a great slider.
Hi Katrina! I’ve only tested this recipe as written, but you could probably use the tenderloins. It would impact the amount of time slightly. If you decide to experiment, let me know how it goes!
Erin, I make so many of your recipes but this is one of our favorites! I recently started making it for my parents who are elderly and have major health issues. Eating has become a challenge and is not very enjoyable for them anymore. My Dad LOVES this recipe. I make it with thighs so it’s easier for him to eat (Seniors lose saliva as they age so dry meats and dishes are not very tasty any more.) He asks for it all the time. I fry sliced mushrooms in a skillet and serve them on the side with brown rice/quinoa. Sometimes I add broccoli. Mom and Dad just love it and ask for it all the time. I know you lost your Dad far too young so I think of the joy this recipe is bringing to mine, and the happiness I feel when I make him something he likes. Thank you!!
I have made this recipe twice substituting ground ginger the first time but using fresh ginger the second time. The 2nd batch is what has made this a keeper in my meal rotation! I also cut the chicken breasts in 3 pieces the second time before adding them to the pot. DELICIOUS!
I served it over brown basmati rice and steamed broccoli florets topped with the toasted sesame seeds and finely sliced green onions.
I haven’t used my instant pot very much since I received it 3 years ago but this recipe has become one of my favorite reasons to wipe off the cobwebs!
Very good! Made this as directed. Using 2.3 pounds of boneless chicken thighs, 2/3 cup of roasted cashews, a pound of rice noodles (soak for 20 mins. In room temp. water, stir fry for 2 minutes then add the sauce and cut up chicken. I also added 1 cup of water before serving as it was a bit thick. The link on this page was the key for getting the chicken just right — 6 minutes in the instant pot, waited 2-3 minutes for natural release, then full release.
I will make this recipe this week! I was under the assumption that thighs need to cook longer than breasts. The recipe calls for 10 minutes for breasts or 6 for thighs.
I love all of your recipes. I bought your book and love it!
Hi Samantha! With the amount of soy sauce and water you should have plenty of liquid. It has always worked properly for me with the recipe as is. Enjoy!
I’m sorry to hear the recipe wasn’t to your taste, Lisa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This recipe is easy and take no time to make. I made the mistake of adding cornstarch to soy sauce mixture before cooking chicken, so I got an error on instant pot “burnt food”, so we cancelled cooking process and added around 1/4 cup chicken broth and then turned on instant pot to continue cooking. It came out delicious. Served with brown rice with quinoa and stir fry vegetables.
I finally got this to come out right. It tasted a little burned the first few times I madr it. This time around, I used fresh ginger instead of a frozen ginger cube. Also, I used slightly more water and slightly less brown sugar and honey. I use about half the cornstarch.
Hi Melba, you’ll find the full recipe instructions in the recipe card. There is a “jump to recipe” button at the top of the page to help you navigate there easier. Hope this helps!
I’m thinking about making this recipe, but just want to know if the nutrition information includes rice or not. I track my macros so just want to be prepared!
Thank you!
Hi Danielle! The nutrition estimate does not include any rice. I hope you enjoy the recipe!
I would say this is a decent meal. I’ve tried others and they work just as well but tried this one specifically due to it primarily calling for the use of chicken breasts as they are cheaper than chicken thighs. Going forward I will go back to using thighs as they are more tender and have more fat vs. breast meat. Just gives better flavor in my books.
Hi Mike! Thanks for the feedback!
Excellent recipe! Perfect blend of flavor!
Hi Jeanine! So glad you enjoyed the chicken! Thank you for this kind review!
Can you use frozen chicken breasts?
Hi Dottie! Yes you can. There is a section right above the recipe card called “Using Frozen Chicken in the Instant Pot” and helps explain how to cook it. Hope this helps!
This was really wonderful. I see now why low sodium soy was recommended. I used Braggs Aminos because I have celiac and BOY was the sauce salty. I made some pineapple fried rice to go with this chicken and it was a fabulous meal. I used breasts and cut them in half into cutlets because they were so thick. After taking them out of the intant pot I sautéd them for a few minutes on each side in a bit of oil before adding them back into the sauce. Will make this again if I can find low sodium GF soy sauce.
Hi Dawn! So glad you enjoyed the chicken recipe! Thank you for this kind review! I believe Kikkoman has a low sodium GF soy sauce! Hope this helps!
This recipe is now one of my favorites! Easy, quick to fix, healthy, and everyone in my family loves it! Put leftovers on Hawaiian rolls for a great slider.
Hi Carolyn! So glad you enjoyed this! Thank you for this kind review!
Just made this last night and the family loved it! It really tasted just like the restaurant version and it was super easy to make!
hi Christina! So glad you enjoyed the chicken! Thank you for this kind review!
Can I use chicken tenderloin instead of breast? Will it impact the cook time?
Hi Katrina! I’ve only tested this recipe as written, but you could probably use the tenderloins. It would impact the amount of time slightly. If you decide to experiment, let me know how it goes!
Erin, I make so many of your recipes but this is one of our favorites! I recently started making it for my parents who are elderly and have major health issues. Eating has become a challenge and is not very enjoyable for them anymore. My Dad LOVES this recipe. I make it with thighs so it’s easier for him to eat (Seniors lose saliva as they age so dry meats and dishes are not very tasty any more.) He asks for it all the time. I fry sliced mushrooms in a skillet and serve them on the side with brown rice/quinoa. Sometimes I add broccoli. Mom and Dad just love it and ask for it all the time. I know you lost your Dad far too young so I think of the joy this recipe is bringing to mine, and the happiness I feel when I make him something he likes. Thank you!!
Hi Donna! This makes me so happy to hear! THANK YOU!
Have a question about the frozen breasts: do you cook them 12 min before or during the Instant Teriyaki Chicken and add more time?
Thank you!
I would also like to know the answer to Leanne’s question please. 😊
Hi Dee! You’ll be adding more time based on the size of the frozen chicken breast while you are cooking the recipe. Hope this helps!
Sorry I missed this Leanne! You’ll be adding more time while you are cooking it based on size of the frozen breast. Hope this helps!
I have made this recipe twice substituting ground ginger the first time but using fresh ginger the second time. The 2nd batch is what has made this a keeper in my meal rotation! I also cut the chicken breasts in 3 pieces the second time before adding them to the pot. DELICIOUS!
I served it over brown basmati rice and steamed broccoli florets topped with the toasted sesame seeds and finely sliced green onions.
I haven’t used my instant pot very much since I received it 3 years ago but this recipe has become one of my favorite reasons to wipe off the cobwebs!
Thank you for sharing.
Hi Victoria! So glad you enjoyed the recipe! Thank you for this kind review!
Very good! Made this as directed. Using 2.3 pounds of boneless chicken thighs, 2/3 cup of roasted cashews, a pound of rice noodles (soak for 20 mins. In room temp. water, stir fry for 2 minutes then add the sauce and cut up chicken. I also added 1 cup of water before serving as it was a bit thick. The link on this page was the key for getting the chicken just right — 6 minutes in the instant pot, waited 2-3 minutes for natural release, then full release.
Hi Paul! So glad you enjoyed the recipe! Thank you for this kind review!
I will make this recipe this week! I was under the assumption that thighs need to cook longer than breasts. The recipe calls for 10 minutes for breasts or 6 for thighs.
I love all of your recipes. I bought your book and love it!
Hope you enjoy it Betsy!
Delicious meal! Easy to convert to a gluten free sauce.
Hi Angela! So glad you enjoyed the recipe! Thank you for this kind review!
Do you need to add extra water with the chicken to make the instant pot work correctly?
Hi Samantha! With the amount of soy sauce and water you should have plenty of liquid. It has always worked properly for me with the recipe as is. Enjoy!
Even with low sodium soy, too salty. And ginger overpowering.
I’m sorry to hear the recipe wasn’t to your taste, Lisa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This recipe is easy and take no time to make. I made the mistake of adding cornstarch to soy sauce mixture before cooking chicken, so I got an error on instant pot “burnt food”, so we cancelled cooking process and added around 1/4 cup chicken broth and then turned on instant pot to continue cooking. It came out delicious. Served with brown rice with quinoa and stir fry vegetables.
Hi Josette! So glad you enjoyed the recipe! Thank you for this kind review!
I finally got this to come out right. It tasted a little burned the first few times I madr it. This time around, I used fresh ginger instead of a frozen ginger cube. Also, I used slightly more water and slightly less brown sugar and honey. I use about half the cornstarch.
Thanks so much for the feedback, Baxter! Glad to hear you enjoyed it!
How long to cook breast to remain tender?
Hi Melba, you’ll find the full recipe instructions in the recipe card. There is a “jump to recipe” button at the top of the page to help you navigate there easier. Hope this helps!
Can you make this in a crock pot??
Yes! Here is our crockpot version: https://www.wellplated.com/crock-pot-teriyaki-chicken/ Enjoy!