Instant Pot Teriyaki Chicken Wings Recipes

INSTANT POT® TERIYAKI CHICKEN WINGS

Steps:

• Season chicken wings with salt and pepper.
• Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
• Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
• Use tongs to transfer wings to a plate.
• Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.

CHICKEN TERIYAKI

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.