Instant Pot Frozen Chicken Teriyaki With Rice And Broccoli Recipes

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CHICKEN TERIYAKI



Chicken Teriyaki image

Why use bottled teriyaki sauce when it's so easy to make your own with all the "chicken goodness" in the pot from the meat thawing and cooking? Teriyaki is usually grilled, of course. To make a successful version of teriyaki in the pot, it's best to cook the chicken in the aromatic sauce, then boil that sauce down to a thick glaze to use as a coating for the meat. Think of its final viscosity as about like duck sauce or Thai sweet chili sauce. Stir a lot as it cooks down because the sugars can start to burn.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Categories     Dinner

Yield 6 people

Number Of Ingredients 7

3/4 cup chicken broth
1/2 cup regular or reduced-sodium soy sauce or tamari
1/2 cup frozen chopped onion (or 1 small yellow or white onion peeled and chopped)
3 tbsp light brown sugar
2 tbsp fresh ginger (peeled and minced )
1 tbsp garlic (peeled and minced )
3 lbs frozen boneless skinless chicken thighs

Steps:

  • Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
  • Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
  • Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.

INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER



Instant Pot Chicken and Broccoli Teriyaki Dump Dinner image

This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons sesame oil
1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
1 pound broccoli florets (about 4 cups)
One 8-ounce can sliced water chestnuts, drained
1 cup long-grain jasmine rice
2 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
3/4 cup teriyaki sauce
1 cup chicken broth
1 cup frozen shelled edamame, thawed, optional
2 tablespoons toasted sesame seeds
1/4 cup fresh cilantro leaves, for serving, optional
1 lime, cut into wedges, for serving

Steps:

  • Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
  • Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
  • Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.

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