MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Teriyaki Chicken
Categories: Poultry, Vegetables, Wine, Sauces
Yield: 4 servings

2 lb Boned, skinned chicken
1 3/4 c Water; divided
1/3 c Soy sauce
1/4 c Honey
2 tb Rice vinegar
2 tb Mirin rice wine; opt
1 tb Minced garlic
2 ts Minced ginger
3 tb Cornstarch
2 tb Green onion; thin sliced
1/2 ts Sesame seeds

Add chicken to the Instant Pot.

In a medium-sized bowl whisk together 1 1/2 cups water,
soy sauce, honey, rice vinegar, mirin rice wine, garlic,
and ginger. Add this teriyaki sauce to the Instant Pot.

Make sure that the release valve is in the "Sealing"
position.

Place the lid on the Instant Pot, turn and lock.

Press the "Manual" button on the Instant Pot on high
pressure, and then set the timer to 10 minutes using the
"+" or "-" buttons. It will take about 10 minutes for
the pot to heat and build up pressure. You will see some
steam release from the lid, and then the time will start
on the display.

Once the display indicates "On" and begins the countdown
at "10", the Instant Pot will beep when the cycle is
complete.

Cover the steam release handle with a towel to avoid
splattering. Carefully quick-release the pressure by
sliding the steam release handle to the "Venting"
position, releasing all of the steam until the float
valve drops down.

Carefully open the lid. Press the "Keep Warm/ Cancel"
button.

Remove chicken and transfer to a clean plate, rest 5 to
10 minutes before slicing.

In a small bowl whisk together the cornstarch and ¼ cup
of water to make a slurry.

Press "saute" on the "more" setting.

Once the teriyaki sauce begins to rapidly simmer,
gradually add in the cornstarch slurry, constantly
whisking.

Cook and whisk the sauce until it thickens enough to
coat the back of a spoon, 60 to 90 seconds.

Slice chicken, drizzle teriyaki sauce on top and garnish
with green onions and sesame seeds.

Jessica Gavin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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